麦芽糊精/淀粉对大豆分离蛋白-面筋蛋白高水分挤压拉丝蛋白的热稳定性的影响

doi:10.1016/j.jia.2023.04.013

摘要/Abstract

摘要：

本研究旨在探讨高水分挤压过程中，不同分子量分布的麦芽糊精/淀粉与大豆分离蛋白-面筋蛋白（SPI-WG）基质的相互作用。在体系水分含量为65%、70%和75%条件下，分别将葡萄糖当量分别为10和20的两种麦芽糊精(DE=10，20)和小麦淀粉添加到SPI-WG基质中进行挤压，研究它们对拉丝蛋白质构和热稳定性的影响。在SPI-WG基质中添加5%的麦芽糊精（DE=10）改善了拉丝蛋白的纤维结构和热稳定性。当小麦淀粉在随后的灭菌过程中彻底糊化时，拉丝蛋白的纤维结构和热稳定性也得到了改善。结果表明，小分子糖的增塑作用和大分子糖对相分离的促进作用改变了物料共混物的熔融温度，显著改善了拉丝蛋白产品的质构和热稳定性。

Abstract: This study aimed to investigate the interaction between maltodextrin/starch of different molecular weight distributions and soy protein isolate (SPI)–wheat gluten (WG) matrix during high-moisture extrusion. Two maltodextrins (dextrose equivalent (DE): 10 and 20) and wheat starch were extruded with SPI–WG blend in a system of 65, 70, and 75% moisture to investigate their effects on texture and thermal stability. Incorporating 5% maltodextrin (DE10) in the SPI–WG matrix improved the fiber structure and thermal stability. When wheat starch was thoroughly gelatinized during subsequent sterilization, the fiber structure and thermal stability were also improved. It was found that the plasticization caused by small-molecular weight saccharides and enhanced phase separation caused by large-molecular weight saccharides changed the melting temperature of blends and significantly improved the texture and thermal stability of extrudates.

Key words: high-moisture extrusion , protein , saccharide , fiber structure , textural properties , rheology , plasticization , phase separation

XIE Si-han, WANG Zhao-jun, HE Zhi-yong, ZENG Mao-mao, QIN Fang, Benu ADHIKARI, CHEN Jie. 麦芽糊精/淀粉对大豆分离蛋白-面筋蛋白高水分挤压拉丝蛋白的热稳定性的影响[J]. Journal of Integrative Agriculture, 2023, 22(5): 1590-1602.

XIE Si-han, WANG Zhao-jun, HE Zhi-yong, ZENG Mao-mao, QIN Fang, Benu ADHIKARI, CHEN Jie. The effects of maltodextrin/starch in soy protein isolate–wheat gluten on the thermal stability of high-moisture extrudates[J]. Journal of Integrative Agriculture, 2023, 22(5): 1590-1602.

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