Suying Hao, Ying Zheng, Mingyuan Li, Xiaobo Feng, Xiaoqing Yang
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Effects of heat-moisture extrusion on the structure and functional properties of protein-fortified whole potato flour.
The aim of this study was to explore the effects of twin-screw extrusion combined with exogenous protein on interaction between starch and protein of the compound potato powder thereby contributing to better structural characterization and functional properties of whole potato flour lack of gluten. The results showed that the heat-moisture extrusion increased the relative crystallinity of starch. Meanwhile, the exogenous protein introduced (-SHfree) under the action of extrusion to form (-S-S-) in the compound system and furtherly promoted the construction of the network structure of the protein. Additionally, WAC, OAC, solubility, the thermal properties and the thermal stability of the compound potato powder were improved. The content of bound water was increased, thereby increasing water migration in the dough. The results confirmed effectiveness of using extrusion combining with exogenous protein to improve the physicochemical properties of potato flour.
期刊介绍：
Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.
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