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Journal of Integrative Agriculture  2023, Vol. 22 Issue (5): 1590-1602    DOI: 10.1016/j.jia.2023.04.013
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The effects of maltodextrin/starch in soy protein isolate–wheat gluten on the thermal stability of high-moisture extrudates

XIE Si-han1, WANG Zhao-jun1, HE Zhi-yong1, 2, ZENG Mao-mao1, 2, QIN Fang1, 3, Benu ADHIKARI4, CHEN Jie1, 2#

1 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, P.R.China  2 Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, P.R.China  3 Analysis Centre, Jiangnan University, Wuxi 214122, P.R.China  4 School of Science, RMIT University, Melbourne, VIC 3083, Australia
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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.
Keywords:  high-moisture extrusion        protein        saccharide        fiber structure        textural properties        rheology        plasticization        phase separation  
Received: 05 January 2023   Accepted: 24 March 2023
Fund: This research was financially supported by the National Natural Science Foundation of China (32202081) and the National Key Research and Development Plan of China (2021YFC2101402).
About author:  XIE Si-han, E-mail:; #Correspondence CHEN Jie, E-mail:

Cite this article: 

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

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