Bernin Joshua, Watanabe Preston, Wagner Caleb E, Smith Stephanie, Ganjyal Girish M
School of Food Science, Washington State University, Pullman, Washington, USA.
J Food Sci. 2024 Dec;89(12):9379-9391. doi: 10.1111/1750-3841.17375. Epub 2024 Nov 4.
This study examined the effects of the inclusion of mung bean protein (MBP) on the direct expansion characteristics of corn starch during twin-screw extrusion. Six blends of corn starch and MBP isolate (0%, 5%, 10%, 15%, 20%, and 25% w/w) were hydrated to three different moisture contents (MCs) (16%, 19%, and 21% w.b.). The blends were extruded using a twin-screw extruder at three screw speeds (SSs) (300, 400, and 500 rpm). The resulting extrudates were evaluated for their water solubility index, water absorption index, expansion ratio (ER), true density, unit density, and porosity. As the protein content increased, the porosity of the extrudates increased. The ER of all extrudates ranged from 2.90 to 5.46, with the largest ER observed at an SS of 400 rpm, an MC of 19%, and 25% MBP inclusion. The porosity of the extrudates ranged from 1.79% to 11.42%. SS and protein content had a significant impact (p < 0.05) on the porosity and ER of the extrudate. PRACTICAL APPLICATION: This work provides valuable information for the industry on utilizing mung bean protein in direct expanded corn starch-based extruded snacks. The information could be useful in the development of high-protein extruded snacks and breakfast cereals.
本研究考察了添加绿豆蛋白（MBP）对玉米淀粉在双螺杆挤压过程中直接膨胀特性的影响。将玉米淀粉与MBP分离物的六种混合物（0%、5%、10%、15%、20%和25% w/w）加水至三种不同的水分含量（MCs）（16%、19%和21% w.b.）。使用双螺杆挤出机以三种螺杆速度（SSs）（300、400和500 rpm）对混合物进行挤压。对所得挤出物的水溶性指数、吸水性指数、膨胀率（ER）、真密度、单位密度和孔隙率进行评估。随着蛋白质含量的增加，挤出物的孔隙率增加。所有挤出物的ER范围为2.90至5.46，在螺杆速度为400 rpm、水分含量为19%且MBP添加量为25%时观察到最大的ER。挤出物的孔隙率范围为1.79%至11.42%。螺杆速度和蛋白质含量对挤出物的孔隙率和膨胀率有显著影响（p < 0.05）。实际应用：这项工作为该行业在直接膨胀的玉米淀粉基挤压休闲食品中利用绿豆蛋白提供了有价值的信息。这些信息可能有助于开发高蛋白挤压休闲食品和早餐谷物。
