Vol. 10, Issue 10 (2021)

Author(s):
Nirmal Thirunavookarasu S, Sumit Kumar, Suresh Kumar Kalakandan, Akalya Shanmugam, Arunkumar Anandharaj, Sunil CK, Vignesh Sivanandham and Ashish Rawson

Abstract:
The protein – polysaccharide complex is formed by the interaction between protein and polysaccharides which has high techno functional properties like solubility, foaming and emulsifying nature. The traditional heating method followed for formation of protein carbohydrate complex is time consuming, so the application of the novel technologies like ultrasound, plasma in complex formation must be investigated and studied well. In this study the different ultrasound treatments in combination with heat treatment was studied in formation of soy protein rice starch complexes and their properties. Among the treatments applied; ultrasound treatment at 60% with heating proved to be efficient in formation of soy protein rice starch interaction complex which is significantly different compared to the raw soy protein isolate. The results obtained for rheological and textural profile data also confirmed that the higher consistency and viscosity of the samples treated at ultrasound 60%, compared to the other treatments. The attachment of rice starch to the soy proteins enhances the functionality of both the biomolecules which can be potentially used as fat replacers, thickeners or stabilizers in food industry.