Interaction of Squid (Dosidicus giga) Mantle Protein with a Mixtures of Potato and Corn Starch in an Extruded Snack, as Characterized by FTIR and DSC

Abstract

The majority of snacks expanded by extrusion (SEE) are made with vegetable sources, to improve their nutritional content; it has been proposed to incorporate squid (Dosidicus gigas), due to its high protein content, low price and high availability. However, the interaction of proteins of animal origin with starch during extrusion causes negative effects on the sensory properties of SEE, so it is necessary to know the type of protein–carbohydrate interactions and their effect on these properties. The objective of this research was to study the interaction of proteins and carbohydrates of SEE elaborated with squid mantle, potato and corn. The nutritional composition and protein digestibility were evaluated, Fourier transform infrared (FTIR) and Differential Scanning Calorimetry (DSC) were used to study the formation of protein–starch complexes and the possible regions responsible for their interactions. The SEE had a high protein content (40–85%) and biological value (>93%). The melting temperature (Tm) was found between 145 and 225 °C; the Tm values in extruded samples are directly proportional to the squid content. The extrusion process reduced the amine groups I and II responsible for the protein–protein interaction and increased the O-glucosidic bonds, so these bonds could be responsible for the protein–carbohydrate interactions.

Study on structural characteristics, physicochemical properties, and in vitro digestibility of Kudzu‐resistant starch prepared by different methods

“…Moreover, the absorption at 995 cm −1 is correlated with the crystallization region (van Soest et al, 1995 ). Some studies have shown that branched starch chains interact with each other to form a lattice structure, linking the double helix structure and forming a crystalline region, while straight‐chain starches form an amorphous region (Valenzuela‐Lagarda et al, 2021 ). According to the infrared spectrum, the ratios of absorption peak intensity at 995 cm −1 /1022 cm −1 of KS, A‐KRS, DA‐KRS, and PA‐KRS were 1.031, 1.003, 0.998, and 0.974.…”

“…−1 is correlated with the crystallization region (van Soestet al, 1995). Some studies have shown that branched starch chains interact with each other to form a lattice structure, linking the double helix structure and forming a crystalline region, while straight-chain starches form an amorphous region(Valenzuela-Lagarda et al, 2021).…”

Development of Extruded Snacks with Protein Hydrolysed from Jumbo Squid (Dosidicus gigas) by-Product and Cañihua (Chenopodium pallidicaule Aellen)

“…Food extrusion is a process of several unit operations as thermal and mechanical treatment by which protein and/or starch-rich ingredients are fed into an extruder barrel through the feed hopper and the screw then conveys the food by compression, mixing, shearing, kneading and high temperature to produce a variety of products [2]. Several studies have shown that is possible to develop extruded snacks with pseudocereals such as quinoa to improve their antioxidant properties and with jumbo squid mantle, due to its high protein content, low price, and high availability [3][4][5]. Canihua, (Chenopodium pallidicaule Aellen), is a nutritious grain from the South American Andean highlands, cultivated in Puno, Peru, between 3200 and 4200 amsl.…”