不同外源蛋白质结合干热处理对膨化玉米粉理化性质和消化特性的影响

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-02-19 DOI:10.1002/jsfa.14174

Yang Ye, Haonan Du, Xiaoqin Liu, Guixiang Jia, Zhaoyi Lu, Yang Wang

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Effects of different exogenous proteins combined with dry heat treatment on physicochemical properties and digestive characteristics of puffed corn flour.

Background: Puffed corn flour (PCF) is produced by the milling of corn flour, followed by extrusion, puffing, drying and grinding processes. PCF possesses extensive potential applications in the food industry, serving as a raw material to produce diverse expanded foods. Nonetheless, PCF presents certain issues, including inadequate protein content and suboptimal flushing characteristics. A multitude of studies indicate that physical alteration and the incorporation of exogenous protein positively affect the modifications in the physical and chemical properties of starch. This study examined the impact of incorporating exogenous protein alongside dry heat treatment (DHT) on the microstructure, physical and chemical properties and in vitro digestion of PCF.

Results: Fourier transform infrared spectroscopy results demonstrated that DHT augmented the hydrogen bond strength of the samples while exerting a negligible effect on the overall structure. Furthermore, via DHT, the incorporation of soybean protein isolate (SPI), whey protein isolate (WPI) and egg white protein (EWP) enhanced the water solubility index of the samples by 8.77%, 19.39% and 22.02%, respectively; the resistant starch content increased by 18.12%, 13.28% and 15.56%, respectively. Nonetheless, DHT resulted in a decrease in sample particle size and the formation of additional cracks and pores on the surface of PCF.

Conclusion: The flushing properties of PCF were enhanced by DHT technology and the incorporation of exogenous proteins. The optimal treatment temperature for the EWP group was 90 °C; for the SPI group, it was 80 °C; and for the WPI group, it was 100 °C. © 2025 Society of Chemical Industry.

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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

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.