| Autor: |
Suying Hao, Ying Zheng, Mingyuan Li, Xiaobo Feng, Xiaoqing Yang |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
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| Zdroj: |
Food Chemistry: X, Vol 24, Iss , Pp 102048- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2590-1575 |
| DOI: |
10.1016/j.fochx.2024.102048 |
| Popis: |
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 (-SHfree) 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. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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