Shi Miaomiao, Dong Xuena, Cheng Yanqiu, Ji Xiaolong, Liu Yanqi, Yan Yizhe
College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
Foods. 2023 Jan 12;12(2):360. doi: 10.3390/foods12020360.
Extrusion is a method of processing that changes the physicochemical and rheological properties of starch and protein under specific temperature and pressure conditions. In this study, twin-screw extrusion technology was employed to prepare yam starch-soy protein isolate complexes. The structure and properties of the complexes and their effects on the quality of dough were studied. The results showed changes in the X-ray diffraction, rheology, and in vitro digestibility of the complexes. The extruded starch-protein complex formed an A+V-type crystal structure with the addition of soy protein isolate. A small amount of soy protein isolate could improve the complex's viscoelasticity. As the content of soy protein isolate increased, the content of slow-digesting starch and resistant starch in the complexes increased, and the digestibility decreased. The microstructure of the dough indicated that the network structure of the puffed yam starch-protein complex dough was more uniform than that of the same amount of puffed yam starch. The moisture distribution of the dough showed that with the addition of extruded flour, the closely bound water content of the dough increased, and the weakly bound water content decreased. The hardness, gumminess, chewiness, and resilience of the dough decreased. In conclusion, extruded starch-protein complexes can improve dough quality and provide technical support for the broad application of yam.
挤压是一种在特定温度和压力条件下改变淀粉和蛋白质物理化学及流变学特性的加工方法。本研究采用双螺杆挤压技术制备山药淀粉-大豆分离蛋白复合物。研究了复合物的结构和性质及其对面团品质的影响。结果表明复合物的X射线衍射、流变学和体外消化率发生了变化。添加大豆分离蛋白后，挤压淀粉-蛋白质复合物形成了A+V型晶体结构。少量大豆分离蛋白可提高复合物的粘弹性。随着大豆分离蛋白含量的增加，复合物中慢消化淀粉和抗性淀粉的含量增加，消化率降低。面团的微观结构表明，膨化山药淀粉-蛋白质复合物面团的网络结构比等量膨化山药淀粉的网络结构更均匀。面团的水分分布表明，添加挤压面粉后，面团中紧密结合水含量增加，弱结合水含量降低。面团的硬度、胶粘性、咀嚼性和弹性降低。总之，挤压淀粉-蛋白质复合物可改善面团品质，为山药的广泛应用提供技术支持。
