Role of maltodextrin in promoting structure formation in extruded soya isolate

The structure of maltodextrin soybean protein, and protein maltodextrin extrudates has been studied by optical microscopy, X-ray diffraction and FTIR-spectroscopy. Extrudates were obtained after the cooling viscous biopolymer systems using a long die to avoid vaporisation of water. X-ray diffraction...

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Bibliographic Details
Published in:Carbohydrate polymers 1991, Vol.15 (3), p.243-253
Main Authors: Yuryev, V.P., Zasypkin, D.V., Ghenin, Ya.V., Zhukov, V.A., Alexeyev, V.V., Tolstoguzov, V.B.
Format: Article
Language:English
Subjects:
Applied sciences
Exact sciences and technology
Natural polymers
Physicochemistry of polymers
Proteins
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Summary:The structure of maltodextrin soybean protein, and protein maltodextrin extrudates has been studied by optical microscopy, X-ray diffraction and FTIR-spectroscopy. Extrudates were obtained after the cooling viscous biopolymer systems using a long die to avoid vaporisation of water. X-ray diffraction pictures showed no dominant orientation of the biopolymers in the extrudates. IR-spectroscopy of the extrudate powders revealed no molecular protein-maltodextrin interactions. X-ray structural analysis and optical microscopy showed the texturates were multiphase systems. The composition and structure of extrudates have been observed to influence their equilibrium degree of swelling. It is concluded that the results cannot be explained by the orientation and cross-linking of biopolymeric molecules to form long aggregates. The results of this work indicate that the disperse particles of a multiphase water-plastified biopolymeric mass orientate in the flow during extrusion.
ISSN:0144-8617
1879-1344
DOI:10.1016/0144-8617(91)90039-F