The effects of maltodextrin/starch in soy protein isolate-wheat gluten on the thermal stability of high-moisture extrudates

被引：8
|
作者：
Xie, Si-han [1 ]
Wang, Zhao-jun [1 ]
He, Zhi-yong [1 ,2 ]
Zeng, Mao-mao [1 ,2 ]
Qin, Fang [1 ,3 ]
Benu, Adhikari [4 ]
Chen, Jie [1 ,2 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China
[2] Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Wuxi 214122, Peoples R China
[3] Jiangnan Univ, Anal Ctr, Wuxi 214122, Peoples R China
[4] RMIT Univ, Sch Sci, Melbourne, Vic 3083, Australia
来源：
JOURNAL OF INTEGRATIVE AGRICULTURE | 2023年 / 22卷 / 05期
基金：
中国国家自然科学基金;
关键词：
high-moisture extrusion; protein; saccharide; fiber structure; textural properties; rheology; plasticization; phase separation; PHASE-EQUILIBRIA; PHYSICOCHEMICAL PROPERTIES; FUNCTIONAL-PROPERTIES; WATER DISTRIBUTION; GLASS-TRANSITION; FIBER FORMATION; T-2; RELAXATION; STARCH; EXTRUSION; GELATION;
D O I：
10.1016/j.jia.2023.04.013
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
This study aimed to investigate the interaction between maltodextrin/starch of different molecular weight distributions and soy protein isolate (SPI)-wheat gluten (WG) matrix during high-moisture extrusion. Two maltodextrins (dextrose equivalent (DE): 10 and 20) and wheat starch were extruded with SPI-WG blend in a system of 65, 70, and 75% moisture to investigate their effects on texture and thermal stability. Incorporating 5% maltodextrin (DE10) in the SPI-WG matrix improved the fiber structure and thermal stability. When wheat starch was thoroughly gelatinized during subsequent sterilization, the fiber structure and thermal stability were also improved. It was found that the plasticization caused by small-molecular weight saccharides and enhanced phase separation caused by large-molecular weight saccharides changed the melting temperature of blends and significantly improved the texture and thermal stability of extrudates.
引用
收藏
页码：1590 / 1602
页数：13
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