Modified starch on quality of low moisture extruded soybean protein-wheat gluten.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-04-07 DOI:10.1002/jsfa.14253

Tian Zhang, Yuyang Huang, Linlin Liu, Mingshou Lv, Ying Zhu, Bingyu Sun, Xiuqing Zhu

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引用次数: 0

Abstract

Background: The impact of cassava starch (CS), carboxymethyl starch (CMS), and hydroxypropyl starch (HS) on the protein structure and physicochemical properties of extruded products was investigated with soybean protein-wheat gluten as the primary raw material. The quality improvement effect of starch addition on the extruded products was elucidated.

Results: The quality of extruded products was controlled by the type and content of starch. It was shown that the secondary structure of the protein changed to the ordered β-sheet structure, which was conducive to the increase of the hardness and chewiness of the extruded products by adding 2-6% starch, by Fourier-transform infrared spectroscopy analysis. However, protein aggregation and crosslinking were destroyed by adding 10% starch, and the internal cavity of extruded products became larger, resulting in poor formability and quality of extruded products, with the increase of starch content. The extruded products showed the largest energy storage modulus and could form more hydrogen bonds to maintain protein structure stability with 6% CMS. The addition of 6% HS led to an enhancement of hydrophobic interaction and an increase in energy storage modulus. This promoted protein molecule aggregation, significantly improving the extruded product's quality.

Conclusion: Modified starch (CMS and HS) was appropriately added at 2-6%, and the extruded products were formed into a uniform laminar flow. The quality of the extruded products was significantly improved compared with the addition of CS. This study has provided useful information for improving the quality of extrusion products by adding natural starch and modified starch. © 2025 Society of Chemical Industry.

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变性淀粉对低水分挤压大豆蛋白-小麦面筋品质的影响。

背景：以大豆蛋白-小麦面胶为主要原料，研究了木薯淀粉（CS）、羧甲基淀粉（CMS）和羟丙基淀粉（HS）对挤出制品蛋白质结构和理化性质的影响。阐明了淀粉添加对挤出制品质量的改善作用。结果：淀粉的种类和含量是挤压产品质量的主要控制因素。傅里叶变换红外光谱分析表明，添加2-6%淀粉后，蛋白质的二级结构变为有序的β-片结构，有利于提高挤压制品的硬度和咀嚼性。然而，随着淀粉含量的增加，10%的淀粉破坏了蛋白质的聚集和交联，挤压制品的内腔变大，导致挤压制品的成型性和质量变差。在6% CMS的情况下，挤压产物具有最大的储能模量，并能形成更多的氢键以保持蛋白质结构的稳定性。6% HS的加入增强了材料的疏水相互作用，提高了材料的储能模量。这促进了蛋白质分子的聚集，显著提高了挤压产品的质量。结论：适当添加2-6%的变性淀粉（CMS和HS），挤出产物形成均匀的层流。与添加CS相比，挤压产品的质量有明显提高。本研究为通过添加天然淀粉和变性淀粉来提高挤压制品的质量提供了有益的信息。©2025化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

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