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dc.contributor.author
Zhang, Wei
dc.contributor.author
Li, Shujing
dc.contributor.author
Zhang, Bo
dc.contributor.author
Drago, Silvina Rosa
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dc.contributor.author
Zhang, Jinchuang
dc.date.available
2018-10-16T19:12:30Z
dc.date.issued
2016-04
dc.identifier.citation
Zhang, Wei; Li, Shujing; Zhang, Bo; Drago, Silvina Rosa; Zhang, Jinchuang; Relationships between the gelatinization of starches and the textural properties of extruded texturized soybean protein-starch systems; Elsevier; Journal of Food Engineering; 174; 4-2016; 29-36
dc.identifier.issn
0260-8774
dc.identifier.uri
http://hdl.handle.net/11336/62462
dc.description.abstract
Starches from diverse sources have different thermal properties and, thus, show different gelatinization degrees under a specific extrusion condition, which affects the quality of the extrudates. To find the appropriate ingredients for extruding texturized soybean protein-starch mixtures, the thermal properties of commercial-grade starches (wheat starch, corn starch, potato starch, sweet potato starch, cassava starch, mung bean starch, pea starch, amylose from potato, and amylopectin from waxy corn), blends of starches with soybean protein isolate (SPI) and wheat gluten were assessed. The extrusion response parameters (torque, pressure change, specific mechanical energy (SME), and on-line apparent viscosity) during extrusion and the thermal and textural properties of the extrudates were determined. Pearson correlation analysis showed that the enthalpy changes of the blends were directly correlated with the torque, pressure change, specific mechanical energy, and on-line apparent viscosity, whereas those parameters were inversely correlated with the fibrous degree of the extrudates. The hardness, tensile strength, lengthwise strength, and fibrous degree of the extrudates were correlated with the enthalpy changes of the blends. The springiness and fibrous degree of the extrudates were correlated with the half-peak height of the blends. It was concluded that a higher enthalpy changes of blends leads to a higher SME and a pressure change, which results in a higher hardness and tensile strength and a lower fibrous degree of the extrudates.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Extrusion
dc.subject
Extrusion Response Parameters
dc.subject
Starch
dc.subject
Textural Properties
dc.subject
Texturized Soybean Protein
dc.subject
Thermal Properties
dc.subject.classification
Otras Ingeniería Química
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dc.subject.classification
Ingeniería Química
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Relationships between the gelatinization of starches and the textural properties of extruded texturized soybean protein-starch systems
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-10-11T17:34:18Z
dc.journal.volume
174
dc.journal.pagination
29-36
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Zhang, Wei. Chinese Academy of Agricultural Sciences; China
dc.description.fil
Fil: Li, Shujing. Chinese Academy of Agricultural Sciences; China. Chiping Food and Drug Administration; China
dc.description.fil
Fil: Zhang, Bo. Chinese Academy of Agricultural Sciences; China
dc.description.fil
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
dc.description.fil
Fil: Zhang, Jinchuang. Chinese Academy of Agricultural Sciences; China
dc.journal.title
Journal of Food Engineering
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877415300583
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.jfoodeng.2015.11.011
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