Effects of protein-lipid and starch-lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid

Summary The knowledge of biopolymer changes by extrusion is very important for a wide range of industrial applications that spreads from extruded food to biodegradable packaging. In this article, the formation of starch–lipid and lipid–protein complexes that occurred during the extrusion cooking of...

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Bibliographic Details
Published in:International journal of food science & technology 2016-05, Vol.51 (5), p.1063-1074
Main Authors: De Pilli, Teresa, Giuliani, Roma, Buléon, Alain, Pontoire, Bruno, Legrand, Jack
Format: Article
Language:English
Subjects:
Barrels (extruders)
Biodegradable materials
Byproducts
Extrusion
Extrusion-cooking
Fatty acids
Flour
Food engineering
food processing
Formations
Life Sciences
lipid-protein complexes
Lipids
oleic acid amylose complex
Proteins
starch-lipid complexes
Starches
textural characteristics
Triticum aestivum
Wheat
wheat flour
wheat starch
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Summary:Summary The knowledge of biopolymer changes by extrusion is very important for a wide range of industrial applications that spreads from extruded food to biodegradable packaging. In this article, the formation of starch–lipid and lipid–protein complexes that occurred during the extrusion cooking of wheat flour with the addition of fatty acids was studied. Results showed that the highest barrel temperature (128.3 °C) promoted the formation of starch–lipid complexes in samples made up of wheat starch and wheat flour with the addition of fatty acids. The maximum formation of protein–lipid complexes (68% fatty acid bound to protein) was observed at the highest barrel temperature and water feed content (
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.13070