The effects of maltodextrin/starch in soy protein isolate–wheat gluten on the thermal stability of high-moisture extrudates
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 S...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-05-01
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| Series: | Journal of Integrative Agriculture |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2095311923000837 |
| _version_ | 1797828139379851264 |
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| author | Si-han XIE Zhao-jun WANG Zhi-yong HE Mao-mao ZENG Fang QIN Benu ADHIKARI Jie CHEN |
| author_facet | Si-han XIE Zhao-jun WANG Zhi-yong HE Mao-mao ZENG Fang QIN Benu ADHIKARI Jie CHEN |
| author_sort | Si-han XIE |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-09T13:00:46Z |
| format | Article |
| id | doaj.art-bbb03845e1ff449fbee993c3681a6224 |
| institution | Directory Open Access Journal |
| issn | 2095-3119 |
| language | English |
| last_indexed | 2024-04-09T13:00:46Z |
| publishDate | 2023-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Integrative Agriculture |
| spelling | doaj.art-bbb03845e1ff449fbee993c3681a62242023-05-13T04:24:52ZengElsevierJournal of Integrative Agriculture2095-31192023-05-0122515901602The effects of maltodextrin/starch in soy protein isolate–wheat gluten on the thermal stability of high-moisture extrudatesSi-han XIE0Zhao-jun WANG1Zhi-yong HE2Mao-mao ZENG3Fang QIN4Benu ADHIKARI5Jie CHEN6State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, P.R.ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, P.R.ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, P.R.China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, P.R.ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, P.R.China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, P.R.ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, P.R.China; Analysis Centre, Jiangnan University, Wuxi 214122, P.R.ChinaSchool of Science, RMIT University, Melbourne, VIC 3083, AustraliaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, P.R.China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, P.R.China; CorrespondenceThis 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.http://www.sciencedirect.com/science/article/pii/S2095311923000837high-moisture extrusionproteinsaccharidefiber structuretextural propertiesrheology |
| spellingShingle | Si-han XIE Zhao-jun WANG Zhi-yong HE Mao-mao ZENG Fang QIN Benu ADHIKARI Jie CHEN The effects of maltodextrin/starch in soy protein isolate–wheat gluten on the thermal stability of high-moisture extrudates Journal of Integrative Agriculture high-moisture extrusion protein saccharide fiber structure textural properties rheology |
| title | The effects of maltodextrin/starch in soy protein isolate–wheat gluten on the thermal stability of high-moisture extrudates |
| title_full | The effects of maltodextrin/starch in soy protein isolate–wheat gluten on the thermal stability of high-moisture extrudates |
| title_fullStr | The effects of maltodextrin/starch in soy protein isolate–wheat gluten on the thermal stability of high-moisture extrudates |
| title_full_unstemmed | The effects of maltodextrin/starch in soy protein isolate–wheat gluten on the thermal stability of high-moisture extrudates |
| title_short | The effects of maltodextrin/starch in soy protein isolate–wheat gluten on the thermal stability of high-moisture extrudates |
| title_sort | effects of maltodextrin starch in soy protein isolate wheat gluten on the thermal stability of high moisture extrudates |
| topic | high-moisture extrusion protein saccharide fiber structure textural properties rheology |
| url | http://www.sciencedirect.com/science/article/pii/S2095311923000837 |
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