文献类型：期刊文献

英文题名：Physical properties and chemical forces of extruded corn starch fortified with soy protein isolate

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

机构：[1]Nanjing Univ Finance & Econ, Key Lab Grains & Oils Qual Control & Proc, Collaborat Innovat Ctr Modern Grain Circulat & Sa, Coll Food Sci & Engn, 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：52

期号：12

起止页码：2604

外文期刊名：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20173704154282);WOS:【SCI-EXPANDED(收录号:WOS:000425222000013)】；

基金：We would like to thank the 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 Fund of the Jiangsu Higher Education Institutions (PAPDF). The authors are grateful for the support from the 2013 Jiangsu University outstanding science and technology innovation team.

语种：英文

外文关键词：Chemical forces; corn starch; correlation analysis; physical properties; soy protein isolate

摘要：The effect of soy protein addition on physical properties of extruded corn starch was studied. The correlations between the chemical bonds in proteins and the physical properties of extrudates were analysed. Increasing soy protein isolate content resulted in higher expansion ratio (ER) but lower bulk density (BD), hardness, water solubility index (WSI), degree of starch gelatinisation (DSG), content of sulphydryl (SH) groups and protein solubility in phosphate buffer. In the other hand, increasing the processing temperature resulted in higher ER, water absorption index, DSG, contents of the SH group and disulphide (SS) bond but in lower specific mechanical energy, BD, hardness and WSI. The results indicated that changes in the chemical bonds in proteins had a significant effect on the apparent physical properties of extrudates. More protein-protein and protein-starch cross-linking reactions occurred through new chemical linkages, such as the nondisulphide covalent bonds and hydrogen bonds, which are beneficial to the expansion of starch-based products.