Role of maltodextrin in promoting structure formation in extruded soya isolate

Multiphase effects in forming anisotropic calcium caseinate materials

“…After the addition of maltodextrin ( Fig. 5-6B), no protein alignment was obtained at this scale, which is accordance with the results reported by Yuryev et al, (1991) who showed that the fibrous structure of soy protein isolate-maltodextrin extrudates did not result from the orientation of macromolecular chains in the flow direction. However, protein alignment was shown in previous studies on shear-induced calcium caseinate fibre formation (Manski et al, 2008(Manski et al, , 2007aWang et al, 2019a).…”

“…In extrusion, it is known that the addition of a separated polysaccharide phase leads to elongated, dispersed polysaccharide domains after processing, which then leads to a fibrous morphology of the final material and mechanical anisotropy on tearing (Cheftel et al, 1992;Tolstoguzov, 2006;Yuryev et al, 1991). A similar observation has been reported by for soy-gluten blends and soy-pectin blends in a device similar to that used in this study Dekkers et al, 2016).…”

“…Earlier studies based on both extrusion and well-defined shear deformation concluded that phase separation induced by combining thermodynamically incompatible biopolymers, such as proteins and polysaccharides, can result in anisotropic properties (Cheftel et al, 1992;Dekkers et al, 2016;Grabowska et al, 2016;Oberg et al, 2015;Tolstoguzov, 2006;Yuryev et al, 1991). Based on those studies, we investigated the shear-induced structuring of a calcium caseinate system prepared from roller-dried calcium caseinate and maltodextrin.…”

“…In the case of sodium caseinate, the addition of maltodextrin was shown to yield a phase-separated system (Manoj et al, 1996). It was also reported that the addition of maltodextrin promoted fibrousness in extruded soy protein isolate (Yuryev et al, 1991). In addition, maltodextrin has been used in cheese analogues to improve texture (Jack, 2016) and was applied as fat replacer to produce mozzarella cheese from skimmed milk (Bhaskaracharya and Shah, 2001).…”

Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties

“…Similar nonsignicant differences between the FTIR for raw and extruded protein-maltodextrin mixtures were previously reported. 10,47 3.6. Dietary ber of cooked extruded rice grain…”