文献类型：期刊文献

英文题名：Correlations between the physical properties and chemical bonds of extruded corn starch enriched with whey protein concentrate

作者：Yu, Chen[1];Liu, Junfei[1];Tang, Xiaozhi[1];Shen, Xinchun[1];Liu, Shaowei[2]

机构：[1]Nanjing Univ Finance & Econ, Safety Key Lab Grains & Oils Qual Control & Proc, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat, Nanjing 210023, Jiangsu, Peoples R China;[2]East China Univ Sci & Technol, Dept Food Sci & Engn, Shanghai 200237, Peoples R China

年份：2017

卷号：7

期号：20

起止页码：11979

外文期刊名：RSC ADVANCES

收录：;EI(收录号：20170903395723);WOS:【SCI-EXPANDED(收录号:WOS:000395873500020)】；

基金：We would like to thank Key University Science Research Project of Jiangsu Province for funding this project (Grant No. 12KJA550002). The project was also funded by the Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPDF). The authors thank for the support received from 2013 Jiangsu university outstanding science and technology innovation team.

语种：英文

外文关键词：Bond strength (chemical) - Extrusion - Chemical analysis - Physical properties - Solubility - Proteins - Gelation - Pelletizing - Starch - Hardness

摘要：The effects of extrusion temperature and whey protein concentrate (WPC) addition on the physical properties of extruded corn starch were studied. The correlations between the physical properties of the extrudates and the internal chemical bonds in the protein were analyzed using the statistical method of Pearson. Increasing the temperature from 130 degrees C to 150 degrees C resulted in lower specific mechanical energy (SME); expansion ratio (ER); water solubility index (WSI); protein solubility in phosphate buffer, 2-mercaptoethanol and sodium dodecyl sulfate (Pb + 2-Me + SDS); and a higher hardness of the extrudates. On the other hand, increasing the level of WPC (0-40%) resulted in a lower SME, WSI, content of sulfhydryl (SH) groups, degree of gelatinization (GD), protein solubility in Pb + 2-Me + SDS, and a darker color of the extrudates. The ER at 130 degrees C first increased from 8.80 to 14.04 and then decreased to 6.86 with the increasing WPC content from 0 to 40%, whereas the trend of hardness was the opposite. Correlation analysis revealed that the content of SH groups was significantly related to ER, SME, WAI, WSI, GD, and color, which may be a good indicator for the quality of whey protein-fortified extrusion-expanded products.