Hao Suying, Zheng Ying, Li Mingyuan, Feng Xiaobo, Yang Xiaoqing
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China.
Food Chem X. 2024 Nov 28;24:102048. doi: 10.1016/j.fochx.2024.102048. eCollection 2024 Dec 30.
The aim of this study was to explore the effects of twin-screw extrusion combined with exogenous protein on interaction between starch and protein of the compound potato powder thereby contributing to better structural characterization and functional properties of whole potato flour lack of gluten. The results showed that the heat-moisture extrusion increased the relative crystallinity of starch. Meanwhile, the exogenous protein introduced (-SH) under the action of extrusion to form (-S-S-) in the compound system and furtherly promoted the construction of the network structure of the protein. Additionally, WAC, OAC, solubility, the thermal properties and the thermal stability of the compound potato powder were improved. The content of bound water was increased, thereby increasing water migration in the dough. The results confirmed effectiveness of using extrusion combining with exogenous protein to improve the physicochemical properties of potato flour.
本研究的目的是探讨双螺杆挤压结合外源蛋白对复合马铃薯粉中淀粉与蛋白质相互作用的影响，从而有助于更好地表征无麸质全马铃薯粉的结构特性和功能特性。结果表明，湿热挤压提高了淀粉的相对结晶度。同时，外源蛋白在挤压作用下引入（-SH），在复合体系中形成（-S-S-），进一步促进了蛋白质网络结构的构建。此外，复合马铃薯粉的水吸收能力、油吸收能力、溶解度、热性质和热稳定性均得到改善。结合水含量增加，从而增加了面团中的水分迁移。结果证实了采用挤压结合外源蛋白改善马铃薯粉理化性质的有效性。
