Effects of protein–lipid and starch–lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid

Abstract

The knowledge of biopolymer changes by extrusion is very important for a wide range of industrial applications that spreads from extruded food to biodegradable packaging. In this article, the formation of starch-lipid and lipid-protein complexes that occurred during the extrusion cooking of wheat flour with the addition of fatty acids was studied. Results showed that the highest barrel temperature (128.3°C) promoted the formation of starch-lipid complexes in samples made up of wheat starch and wheat flour with the addition of fatty acids. The maximum formation of protein-lipid complexes (68% fatty acid bound to protein) was observed at the highest barrel temperature and water feed content (<22%). This study is a prerequisite for the optimisation of production of expanded extrudates made up of wheat flour and fatty ingredients and for the study of a biodegradable packaging based on by-product of milling wheat (and fat).

Starch–lipid and starch–lipid–protein complexes: A comprehensive review

“…Formation of these complexes during processing can lead to significant effects on the quality and nutritional value of starch‐based foods. For example, the addition of lipids (in the form of fats, oils, FAs, or emulsifiers) during extrusion of wheat‐based foods modifies the texture and nutritional value of finished products, which is considered to be related to the formation of starch–lipid complexes (De Pilli et al., 2011; De Pilli, Giuliani, Buléon, Pontoire, & Legrand, 2016). Similarly, the addition of lipids during extrusion of corn–based puffed snacks greatly alters the expansion ratio, crispness, and hardness of food products due to the formation of starch–lipid complexes (Thachil et al., 2014).…”

Twin-Screw Extrusion of Oat: Evolutions of Rheological Behavior, Thermal Properties and Structures of Extruded Oat in Different Extrusion Zones

“…In comparison with other processing technologies such as gun puffing and microwave popping, few or no effluents are generated during the extrusion process due to their constant working condition, which results in a low-cost consumption [ 7 ]. Extrusion cooking allows great improvement in the physical and thermal properties as well as storage stability and digestibility of puffed snacks, accompanied by hydration, swelling, gelatinization, degradation and crystallinity variation of starch, protein denaturation, and formation of lipopolysaccharide complexes [ 8 , 9 , 10 , 11 ]. Extrusion cooking also improves safety because of the potential to reduce mycotoxin levels in cereals.…”

Toward a Better Understanding of Starch–Monoglyceride–Protein Interactions

“…Starch, proteins, and lipids are three major constituents in cereal-based foodstuffs, and the interactions between these macronutrients during processing strongly influence the quality and functionality of finished food products. − Complexes between amylose and various types of lipids, such as fatty acids (FAs), lysophospholipids, and monoacylglycerides, occur naturally in starch granules or may be formed during food processing. , The presence of amylose–lipid complexes reduces the solubility and swelling power of starch in water, increases gelatinization temperature, reduces gel rigidity, retards retrogradation, and reduces the susceptibility of starch to enzymic hydrolysis. − Length and degree of unsaturation of the alkyl chain in the fatty acids of lipids are important factors influencing the formation and structure of starch–lipid complexes. − Lipids can also bind to the protein through electrostatic and hydrophobic interactions, giving rise to emulsifying effects. − Starch and protein are thermodynamically incompatible polymers, although interactions between them can affect the physio-chemical properties of both. − …”