Rheological and Thermal Properties of Extruded Mixtures of Rice Starch and Isolated Soy Protein

Many foods gain new mechanical, thermal and textural properties after being processed due to interactions between carbohydrates and proteins. This effect is characteristic for each foodstuff. The properties of extruded isolated soy protein (ISP) and rice starch were studied considering the following...

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Bibliographic Details
Published in:Die Stärke 2008-10, Vol.60 (10), p.577-587
Main Authors: RAMIREZ ORTIZ, Maria Eugenia, SAN MARTIN-MARTINEZ, Eduardo, MARTINEZ PADILLA, Laura P
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cereal and baking product industries
DSC
Extrusion
Food industries
Fundamental and applied biological sciences. Psychology
Rheology
Rice starch
Soy protein
Starch and starchy product industries
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Summary:Many foods gain new mechanical, thermal and textural properties after being processed due to interactions between carbohydrates and proteins. This effect is characteristic for each foodstuff. The properties of extruded isolated soy protein (ISP) and rice starch were studied considering the following extrusion variables: starch proportion with respect to ISP (0-100%), pH (3-9), moisture content (20-30%) and temperature (140-180°C). The following characteristics were measured: Water absorption index (WAI), water solubility index (WSI), glass transition temperature (Tg), melting temperature (Tm), viscosity at 90°C and at 50°C, storage (G'), loss modulus (G'') and tan δ. The results indicate that the extruded starch exhibits higher WAI and WSI values than untreated starch. For extruded ISP these values are much lower than for untreated ISP. Extrudates with higher starch proportion had higher Tg and Tm values; pH has a significant effect (p
ISSN:0038-9056
1521-379X
DOI:10.1002/star.200800212