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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引用次数: 0

摘要

背景：膨化玉米粉（PCF）是由玉米粉碾磨，然后挤压，膨化，干燥和研磨过程生产的。PCF在食品工业中具有广泛的应用潜力，可作为生产各种膨化食品的原料。尽管如此，PCF仍存在一些问题，包括蛋白质含量不足和次优冲洗特性。大量研究表明，物理改变和外源蛋白的掺入对淀粉理化性质的改变有积极的影响。本研究考察了在干热处理（DHT）的同时加入外源蛋白对PCF的微观结构、理化性质和体外消化的影响。结果：傅里叶变换红外光谱结果表明，DHT增强了样品的氢键强度，而对样品整体结构的影响可以忽略不计。此外，大豆分离蛋白（SPI）、乳清分离蛋白（WPI）和蛋清蛋白（EWP）的掺入可使样品的水溶性指数分别提高8.77%、19.39%和22.02%；抗性淀粉含量分别提高18.12%、13.28%和15.56%。然而，DHT导致样品粒径减小，并在PCF表面形成额外的裂纹和孔隙。结论：DHT技术和外源蛋白的掺入增强了PCF的潮红特性。EWP组的最佳处理温度为90℃；SPI组为80℃；WPI组为100°C。©2025化学工业协会。

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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

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