Mechanical properties of the products obtained by the thermoplastic extrusion of potato starch-soybean protein mixtures

Mechanical and microstructural properties of soy protein – high amylose corn starch extrudates in relation to physiochemical changes of starch during extrusion

“…However, no further decrease in expansion was observed beyond 30% SPC, pointing to a possible phase inversion at higher levels of SPC due to the formation of an extensive protein network. Previous studies on NCS-SPC (Li et al, 2005;de Mesa et al, 2009) and potato starchsoy protein isolate (Zasypkin et al, 1992;Yuryev et al, 1995) extrudates support the phase inversion hypothesis. However, in the case of NCS-SPC extrudates a tentative phase inversion was observed at the lower SPC level of 15% (de Mesa et al, 2009).…”

“…The above results can be explained by the reasoning put forward by several researchers that starch-protein interactions limit the expansion of extrudates and the protein phase interferes with the formation of a continuous matrix conducive to expansion (Zasypkin et al, 1992;Allen et al, 2007). Seker (2005) also reported that during extrusion, protein-starch interactions could decrease the free expansion of amylopectin chains and inhibit the release of water vapor, thus limiting expansion and increasing density.…”

Soy protein-fortified expanded extrudates: Baseline study using normal corn starch

“…The work of Li et al (2007) on phase inversion in CS-SPC mixtures also supports the supposition of having a more extensive protein network at higher levels of SPC. Similarly, the effects of phase inversion were described for potato starch and soybean protein isolate extrudates (Yuryev et al, 1995;Zasypkin et al, 1992). On the other hand, Chang et al (2001) reported greater expansion with increasing SPC replacement of cassava starch.…”

“…In a study conducted on a whey protein-starch system, Allen et al (2007) reported a reduction in expansion with increasing protein concentration and suggested that reduced expansion was a result of starch-protein interactions. Additionally, Zasypkin et al (1992) found that ER increased significantly when starch was greater than 50% of the formulation in a potato starch-soy protein isolate blend and inferred that protein restricted expansion. According to these authors, when the ratio of potato starch to soy protein isolate increases, starch forms a continuous matrix that enables water vapor to expand because starch melt viscosity is lower than protein melt viscosity.…”

The glassy state phenomenon in applications for the food industry: Application of the food polymer science approach to structure–function relationships of sucrose in cookie and cracker systems

“…Through this unifi- (A) support is expressed for the perspective provided by the concepts of glass dynamics and water dynamics; (B) the applicability of WLF kinetics to food systems at T, < T < T, (in contrast to Arrhenius kinetics at T < T, or T > T,) is (C) evidence suggesting that the glass curves of many polysaccharides and proteins show common characteristics is reported ; (D) the general correlation between carbohydrate MW and dry T, is described; (E) the similarities between water plasticization of low-molecular-weight carbohydrates and of synthetic polymers are pointed discussed ; out (A) Blanshard 1986Blanshard , 1987Blanshard , 1988Van den Berg 1986Blanshard and Franks 1987;Chungcharoen and Lund 1987;Russell 1987a;Gould and Christian 1988;Karel and Langer 1988;Le Meste and Duckworth 1988;Lillford 1988 Franks 1989Franks , 1990Franks , 1991aFranks ,b, 1992Finegold et al 1989;Karel 1989Karel , 1990Karel , 1991~. 1992Orford et ul 1989;Russell and Oliver 1989;Seib 1989, 1992;Simatos et a1 1989;Ahlneck and Zografi 1990;Biliaderis , 1991aBiliaderis ,b, 1992a ,b, 1992Myers-Betts and Baianu 1990;Noel et a1 1990Noel et a1 , 1991Oksanen and Zografi 1990;Ollett and Parker 1990;Paakkonen and Roos 1990;Pikal 1990a,b;Pikal and Shah 1990;Roos and Karel 1990-h, 1992Hemminga 1990, 1991 Labuza and Baisier 1992;…”