食品科学
淀粉
大豆蛋白
流变学
化学
挤压
咀嚼度
微观结构
含水量
植物蛋白
材料科学
结晶学
复合材料
岩土工程
工程类
作者
Miaomiao Shi,Xuena Dong,Yanqiu Cheng,Xiaolong Ji,Yanqi Liu,Yizhe Yan
出处
期刊:Foods
[MDPI AG]
日期:2023-01-12
卷期号:12 (2): 360-360
被引量:6
标识
DOI:10.3390/foods12020360
摘要
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.
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