The influence of starch on the smoothness of high-protein and low-fat solution

This research focused on enhancing the sensory properties of liquid-protein products with a high-protein content, particularly addressing the powdery texture issue identified in previous studies. The investigation centered on evaluating how varying starch concentrations influence surface adsorption and lubrication characteristics in protein-rich solutions. Through comprehensive analyses including wettability assessment, particle size determination, rheological evaluation, soft tribology, and protein surface adsorption measurements, the study examined the impact of starch incorporation on solution properties. Experimental findings demonstrated that starch incorporation up to 0.75 % concentration led to notable increases in protein particle dimensions, solution viscosity, and surface tension, while simultaneously reducing protein adsorption capacity. These modifications resulted in enhanced lubrication performance. However, at 1.0 % starch concentration, the system exhibited increased protein adsorption and maximal friction coefficient. Sensory evaluation outcomes corroborated these findings, revealing that the 0.75 % starch formulation exhibited superior lubrication characteristics compared to the starch-free protein solution.