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Preparation and Characterization of Extruded Yam Starch–Soy Protein Isolate Complexes and Their Effects on the Quality of Dough
Extrusion is a method of processing that changes the physicochemical and rheological properties of starch and protein under specific temperature and pressure conditions. In this study, twin-screw extrusion technology was employed to prepare yam starch–soy protein isolate complexes. The structure and...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857982/ https://www.ncbi.nlm.nih.gov/pubmed/36673452 http://dx.doi.org/10.3390/foods12020360 |
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author | Shi, Miaomiao Dong, Xuena Cheng, Yanqiu Ji, Xiaolong Liu, Yanqi Yan, Yizhe |
author_facet | Shi, Miaomiao Dong, Xuena Cheng, Yanqiu Ji, Xiaolong Liu, Yanqi Yan, Yizhe |
author_sort | Shi, Miaomiao |
collection | PubMed |
description | Extrusion is a method of processing that changes the physicochemical and rheological properties of starch and protein under specific temperature and pressure conditions. In this study, twin-screw extrusion technology was employed to prepare yam starch–soy protein isolate complexes. The structure and properties of the complexes and their effects on the quality of dough were studied. The results showed changes in the X-ray diffraction, rheology, and in vitro digestibility of the complexes. The extruded starch–protein complex formed an A+V-type crystal structure with the addition of soy protein isolate. A small amount of soy protein isolate could improve the complex’s viscoelasticity. As the content of soy protein isolate increased, the content of slow-digesting starch and resistant starch in the complexes increased, and the digestibility decreased. The microstructure of the dough indicated that the network structure of the puffed yam starch–protein complex dough was more uniform than that of the same amount of puffed yam starch. The moisture distribution of the dough showed that with the addition of extruded flour, the closely bound water content of the dough increased, and the weakly bound water content decreased. The hardness, gumminess, chewiness, and resilience of the dough decreased. In conclusion, extruded starch–protein complexes can improve dough quality and provide technical support for the broad application of yam. |
format | Online Article Text |
id | pubmed-9857982 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-98579822023-01-21 Preparation and Characterization of Extruded Yam Starch–Soy Protein Isolate Complexes and Their Effects on the Quality of Dough Shi, Miaomiao Dong, Xuena Cheng, Yanqiu Ji, Xiaolong Liu, Yanqi Yan, Yizhe Foods Article Extrusion is a method of processing that changes the physicochemical and rheological properties of starch and protein under specific temperature and pressure conditions. In this study, twin-screw extrusion technology was employed to prepare yam starch–soy protein isolate complexes. The structure and properties of the complexes and their effects on the quality of dough were studied. The results showed changes in the X-ray diffraction, rheology, and in vitro digestibility of the complexes. The extruded starch–protein complex formed an A+V-type crystal structure with the addition of soy protein isolate. A small amount of soy protein isolate could improve the complex’s viscoelasticity. As the content of soy protein isolate increased, the content of slow-digesting starch and resistant starch in the complexes increased, and the digestibility decreased. The microstructure of the dough indicated that the network structure of the puffed yam starch–protein complex dough was more uniform than that of the same amount of puffed yam starch. The moisture distribution of the dough showed that with the addition of extruded flour, the closely bound water content of the dough increased, and the weakly bound water content decreased. The hardness, gumminess, chewiness, and resilience of the dough decreased. In conclusion, extruded starch–protein complexes can improve dough quality and provide technical support for the broad application of yam. MDPI 2023-01-12 /pmc/articles/PMC9857982/ /pubmed/36673452 http://dx.doi.org/10.3390/foods12020360 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Shi, Miaomiao Dong, Xuena Cheng, Yanqiu Ji, Xiaolong Liu, Yanqi Yan, Yizhe Preparation and Characterization of Extruded Yam Starch–Soy Protein Isolate Complexes and Their Effects on the Quality of Dough |
title | Preparation and Characterization of Extruded Yam Starch–Soy Protein Isolate Complexes and Their Effects on the Quality of Dough |
title_full | Preparation and Characterization of Extruded Yam Starch–Soy Protein Isolate Complexes and Their Effects on the Quality of Dough |
title_fullStr | Preparation and Characterization of Extruded Yam Starch–Soy Protein Isolate Complexes and Their Effects on the Quality of Dough |
title_full_unstemmed | Preparation and Characterization of Extruded Yam Starch–Soy Protein Isolate Complexes and Their Effects on the Quality of Dough |
title_short | Preparation and Characterization of Extruded Yam Starch–Soy Protein Isolate Complexes and Their Effects on the Quality of Dough |
title_sort | preparation and characterization of extruded yam starch–soy protein isolate complexes and their effects on the quality of dough |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857982/ https://www.ncbi.nlm.nih.gov/pubmed/36673452 http://dx.doi.org/10.3390/foods12020360 |
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