Effect of Starch Types on the Textural and Rehydration Properties of Extruded Peanut Protein Pore Gel Particles

文献类型： 外文期刊

第一作者： Guo, Feng

作者： Guo, Feng;Hu, Anna;Zhou, Huan;Hu, Hui;Li, Tongqing;Wang, Qiang;Zhang, Jinchuang

作者机构：

关键词： peanut protein; starch; extrusion puffing technology; gel particles; textural and rehydration properties

期刊名称：GELS （ 影响因子：4.6； 五年影响因子：5.2 ）

ISSN：

年卷期： 2024 年 10 卷 4 期

页码：

收录情况： SCI

摘要： In this study, the effect of different starches from corn, potato and pea containing varying amylose/amylopectin ratios on the textural and rehydration properties of extruded peanut protein gel particles were investigated. Results showed that textural and rehydration properties of peanut protein extruded with corn starch, potato starch and amylopectin are slightly inferior to those of peanut protein with pea starch extrudates. The addition of pea starch led to an increase in the pore structure of the peanut protein extrudates and improved their water absorption index, simultaneously reducing the hardness and density. Pea starch, as a natural water-absorbing expansion material, helped peanut protein to form cross-linked gel polymers that bind more water molecules, in addition to further polymerization with peanut protein, which made the protein secondary structure became disordered. These changes directly affected the textural properties of the extrudates. In addition, the blended system of starches and peanut protein tended to form more elastic solids, which affected the expansion of the extrudates. These findings indicate that starch can effectively improve the poor expansion of proteins, making it suitable for use in the production of plant protein-based foods.

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