Influence of legume-derived proteins with varying solubility on the direct expansion of corn starch during twin-screw extrusion processing
Artykuł w czasopiśmie
MNiSW
70
Lista 2023
| Status: | |
| Autorzy: | Downs Breana, Skrzypczak Katarzyna, Richter Jana K., Krajka Tomasz, Ikuse Marina, Bernin Joshua B., Ganjyal Girish M. |
| Dyscypliny: | |
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| Rok wydania: | 2023 |
| Wersja dokumentu: | Elektroniczna |
| Język: | angielski |
| Numer czasopisma: | 10 |
| Wolumen/Tom: | 88 |
| Strony: | 4169 - 4179 |
| Impact Factor: | 3,2 |
| Web of Science® Times Cited: | 0 |
| Scopus® Cytowania: | 1 |
| Bazy: | Web of Science | Scopus |
| Efekt badań statutowych | NIE |
| Finansowanie: | This study was supported in part by the Undergraduate Research and Extension Experimental Learning Fellowships Program through USDA NIFA Grant #2017-07669, USDA AFRI Grant #2018-67032-27702, and the USDA Hatch Project Accession #1016366. The authors thank AdvantaFava, PURIS, NutriPea, as well as Tate and Lyle for providing proteins and cornstarch samples for this work. We also extend our gratitude to Ms. Angelika Żak, Ms. Mahvash Rezaey, Ms. Chalida Cholmatri, and Mr. Preston Watanabe with the Food Processing Extension and Research Program at Washington State University for their help during the extrusion experiments. |
| Materiał konferencyjny: | NIE |
| Publikacja OA: | TAK |
| Licencja: | |
| Sposób udostępnienia: | Witryna wydawcy |
| Wersja tekstu: | Ostateczna wersja opublikowana |
| Czas opublikowania: | W momencie opublikowania |
| Data opublikowania w OA: | 15 września 2023 |
| Abstrakty: | angielski |
| This study analyzed the effect of the inclusion of legume-derived pro-teins, specifically pea and fava bean protein, with varying solubility levels on theexpansion of corn starch. Three different proteins exhibiting low, medium, orhighsolubilityweremixedwithcornstarchtoobtainblendscontaining15%,25%,and 35% (w/w) of the protein. Extrusion was performed on a twin-screw extruderat three different screw speeds (200, 400, and 600 rpm), a moisture content of16% (w.b.), and a die temperature of 140◦C. Obtained extrudates were analyzedfor their expansion, unit density, and hydration properties, namely, water solu-bility index (WSI) and water absorption index (WAI). Extrudates containing theprotein with the highest solubility showed different patterns than those that hadproteins with low or medium solubility. Expansion ratio (ER) increased from amaximum of 3.55±0.24 for pure corn starch up to 5.45±0.43 when incorporat-ing 35% of the protein with medium solubility but significantly decreased downto 1.24±0.08 when incorporating 35% of the most soluble protein. The influenceon the system parameters, as well as on the hydration properties, was also great-est for the blends containing the protein with the highest solubility. Even thoughsignificant Pearson correlations were observed between protein solubility andER (r=−0.579), unity density (r=0.614), WSI (r=−0.634), torque (r=−0.612),as well as specific mechanical energy (r=−0.451), further research is neededto evaluate if the solubility is indeed the reason for certain behaviors or if otherprotein characteristics are more critical for expansion. |
