pH‐shifting alters textural, thermal, and microstructural properties of mung bean starch–flaxseed protein composite gels

Abstract The objective of this study was to investigate the effect of pH‐shifting on the textural and microstructural properties of mung bean starch (MBS)‐flaxseed protein (FP) composite gels. Results showed that different pH‐shifting treatments caused changes in hydrogen bond interactions and secondary structures in composite gels, leading to the formation of loose or compact gel networks. The pH 2‐shifting modified protein and starch molecules with shorter chains tended to form smaller intermolecular aggregates, resulting in the formation of a looser gel network. For pH 12‐shifting treatment, conformational change of FP caused the unfolding of protein and the exposure of more hydrophobic groups, which enhanced the hydrogen bond and hydrophobic interactions between polymers, contributing to the formation of a compact gel network. Furthermore, pH 12‐shifting improved the water‐holding capacity (WHC), storage modulus, and strength of gels, while pH 2‐treated gels exhibited lower WHC, hardness, and gumminess due to the degradation of MBS and denaturation of FP caused by extreme acid condition. These findings suggest that pH‐shifting can alter the gel properties of bi‐polymeric starch‐protein composite systems by affecting the secondary structures of proteins and the hydrogen bonding between the polymers, and provide a promising way for a wide application of FP in soft gel‐type food production.