The effects of maltodextrin/starch in soy protein isolate–wheat gluten on the thermal stability of high-moisture extrudates  

作　　者：XIE Si-han WANG Zhao-jun HE Zhi-yong ZENG Mao-mao QIN Fang Benu ADHIKARI CHEN Jie 

机构地区：[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

出　　处：《Journal of Integrative Agriculture》2023年第5期1590-1602,共13页农业科学学报（英文版）

基　　金：financially supported by the National Natural Science Foundation of China (32202081);the National Key Research and Development Plan of China (2021YFC2101402)。

摘　　要：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.

关 键 词：high-moisture extrusion protein SACCHARIDE fiber structure textural properties rheology PLASTICIZATION phase separation 

分 类 号：TS201.2[轻工技术与工程—食品科学]