Mung bean protein enhances the expansion of corn starch during twin-screw extrusion.

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2024-11-04 DOI:10.1111/1750-3841.17375

Joshua Bernin, Preston Watanabe, Caleb E Wagner, Stephanie Smith, Girish M Ganjyal

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Abstract

This study examined the effects of the inclusion of mung bean protein (MBP) on the direct expansion characteristics of corn starch during twin-screw extrusion. Six blends of corn starch and MBP isolate (0%, 5%, 10%, 15%, 20%, and 25% w/w) were hydrated to three different moisture contents (MCs) (16%, 19%, and 21% w.b.). The blends were extruded using a twin-screw extruder at three screw speeds (SSs) (300, 400, and 500 rpm). The resulting extrudates were evaluated for their water solubility index, water absorption index, expansion ratio (ER), true density, unit density, and porosity. As the protein content increased, the porosity of the extrudates increased. The ER of all extrudates ranged from 2.90 to 5.46, with the largest ER observed at an SS of 400 rpm, an MC of 19%, and 25% MBP inclusion. The porosity of the extrudates ranged from 1.79% to 11.42%. SS and protein content had a significant impact (p < 0.05) on the porosity and ER of the extrudate. PRACTICAL APPLICATION: This work provides valuable information for the industry on utilizing mung bean protein in direct expanded corn starch-based extruded snacks. The information could be useful in the development of high-protein extruded snacks and breakfast cereals.

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绿豆蛋白可在双螺杆挤压过程中增强玉米淀粉的膨胀。

本研究考察了在双螺杆挤压过程中加入绿豆蛋白（MBP）对玉米淀粉直接膨胀特性的影响。将六种玉米淀粉和绿豆蛋白分离物（0%、5%、10%、15%、20% 和 25% w/w）的混合物水合至三种不同的水分含量（MCs）（16%、19% 和 21% w.b.）。混合物用双螺杆挤压机以三种螺杆转速（SSs）（300、400 和 500 rpm）挤出。对挤出物的水溶性指数、吸水指数、膨胀率（ER）、真实密度、单位密度和孔隙率进行了评估。随着蛋白质含量的增加，挤出物的孔隙率也随之增加。所有挤出物的膨胀率范围在 2.90 至 5.46 之间，其中在 SS 为 400 转/分钟、MC 为 19%、MBP 含量为 25% 时观察到的膨胀率最大。挤出物的孔隙率从 1.79% 到 11.42% 不等。SS和蛋白质含量对ER有显著影响（p

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.