Extruded corn soy blends: physicochemical and molecular characterization

Guo, Qingbin; Joseph, Michael; Setia, Rashim; Vikhona, Harpreet; Sharma, Khushbu; Alavi, Sajid

doi:10.1016/j.jcs.2017.12.012

Cited by 10 publications

(11 citation statements)

References 18 publications

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“…Higher screw speed and lower moisture content can result in higher WSI, and it exhibited a maximum within the moisture range tested. Extrudates with higher screw speed showed higher WSI value, which was possibly due to the disruption of the macromolecules (mainly starch), resulting in high solubility of small molecules (Guo et al, 2018). Higher moisture content during extrusion processing resulted in lower starch gelatinization; the extrudate probably acted as a plasticizer because of less starch degradation and shear force, which decreased WSI (Diasmartins et al, 2018).…”

Section: Water Solubility Index (Wsi) and Water Absorption Index (Wai)mentioning

confidence: 99%

“…Extrusion with high moisture content (50 g/100 g or 60 g/100 g) and two screw speeds (200 rpm or 300 rpm) can keep the high level of β-glucan in oats from being destroyed, so that its molecular weight, total solids content and thermal characteristics can be maintained (Sayanjali et al, 2017). Corn and soybean blends were extruded with a higher specific mechanical energy (SME) showed a higher water solubility index and the water absorption rate showed an upward trend at the initial stage, but showed a downward trend with the increase of SME (Guo et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Effects of Extrusion Conditions on Physicochemical Properties of Finger Millet (Gramineae Setaria)

Liu¹,

Cheng²,

Li³

et al. 2020

JAS

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In this study, the effects of different extrusion parameters (extrusion temperature: 100, 130, and 160 °C; moisture content: 22%, 26%, and 30%; screw speed: 180 rpm, 270 rpm, and 360 rpm) on physicochemical properties of finger millet were reviewed. High extrusion temperature produced extrudates with high radial expansion index (REI) and starch digestibility and low bulk density (BD). High moisture content and low screw speed increased BD and total starch content (TSC) while decreasing REI and water solubility index (WSI). WSI and starch digestibility first increased and then decreased with increase in extrusion temperature and moisture content, which reached a maximum at 130 °C nd 26%, respectively. However, water absorption index (WAI) was affected by the interactions among various conditions. The extrudates were darker and yellower than native millet. Based on these extrusion conditions, various millet and millet-based products can be produced.

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Section: Water Solubility Index (Wsi) and Water Absorption Index (Wai)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of Extrusion Conditions on Physicochemical Properties of Finger Millet (Gramineae Setaria)

Liu¹,

Cheng²,

Li³

et al. 2020

JAS

View full text Add to dashboard Cite

show abstract

“…As shown in Table 3, the fractal dimension decreased with increasing wheat gluten content. With an increase in wheat gluten content, the raw materials were more likely to aggregate into groups, which were difficult to disperse and form into organisational structure (Guo et al, 2018). Macroscopically, when the wheat gluten content was low, the extruded product was rough and hard.…”

Section: Confocal Laser Scanning Microphotography and Fractal Dimensionmentioning

confidence: 99%

Dynamic mechanical properties and fractal analysis of texturized soybean protein/wheat gluten composite produced by high moisture extrusion

Huang

Gao

et al. 2018

Int J of Food Sci Tech

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Summary Texturized soybean protein (TSP) and wheat gluten were prepared at high moisture using a twin‐screw extruder. Effects of feed moisture content, extrusion temperature and wheat gluten content on the dynamic mechanical properties, microstructures and fractal analysis of texturized soybean protein/wheat gluten composite were investigated. All extruded samples were well fitted with Burger's model in creep‐recovery tests (R2 ≥ 0.978). The creep‐recovery rate decreased with an increasing extrusion temperature. The addition of wheat gluten increased the resistance to creep and the unrecoverable deformation of TSP samples. The extrusion parameters affected the microstructure and morphology of extruded products. The fractal dimension of TSP products decreased with an increase in moisture content and wheat gluten content. Texturized soybean protein (TSP) and wheat gluten composite could form well‐structure products.

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“…Soybean protein displays an anisotropic structure, with layers oriented in the direction of flow through the die. Shear forces developed in the die would permit denaturation, dissociation and orientation of protein matrix [9,10] . Furthermore, the presence of insoluble gluten proteins could enhance the separation of layers [6,9] .…”

Section: Introductionmentioning

confidence: 99%

Effects of extrusion conditions on the physicochemical properties of soy protein/gluten composite

Wang¹,

Sun²,

Bi³

et al. 2018

International Journal of Agricultural and Biological Engineering

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Soybean protein-gluten blend was extruded using a co-rotating twin-screw extruder. Effects of different extrusion conditions on the textural properties of extrudates were analyzed by central composite design through the evaluation of texturization index, water holding capacity, and hardness of extruded protein products. Extrusion process variables including feed moisture content (40%-60%), screw speed (12-20 Hz), extrusion temperature (120°C-180°C), and gluten content (16%-32%) were studied by the nonlinear regression equations analysis. The extrusion process was also optimized using response surface methodology (RSM). The influence of moisture content on the hardness of extrudate was the most significant. The optimized results, including feed moisture content, extrusion temperature, screw speed and gluten content were 49.18%-50.15%, 155.24°C-159.86°C, 16.41-16.73 Hz, 20.00%-20.03%, respectively. The microstructures of TISP products were analyzed by scanning electron microscopy (SEM) and the changes of protein molecules before and after extrusion were also analyzed by SDS-PAGE electrophoresis.

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Extruded corn soy blends: physicochemical and molecular characterization

Cited by 10 publications

References 18 publications

Effects of Extrusion Conditions on Physicochemical Properties of Finger Millet (Gramineae Setaria)

Effects of Extrusion Conditions on Physicochemical Properties of Finger Millet (Gramineae Setaria)

Dynamic mechanical properties and fractal analysis of texturized soybean protein/wheat gluten composite produced by high moisture extrusion

Effects of extrusion conditions on the physicochemical properties of soy protein/gluten composite

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