Effects of Extrusion Technology on Physicochemical Properties and Microstructure of Rice Starch Added with Soy Protein Isolate and Whey Protein Isolate

• Published in: Foods Vol. 13; no. 5; p. 764
• Main Authors: Liu, Xiaofei, Zhao, Xiangxiang, Ma, Chunmin, Wu, Ming, Fan, Qiqi, Fu, Yu, Zhang, Guang, Bian, Xin, Zhang, Na
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.03.2024; MDPI
• Subjects: Amylopectin; Amylose; Chromatography; Extrusion; extrusion technology; Flour; Food; Fourier transforms; Microstructure; Molecular chains; Molecular structure; Molecular weight; Physicochemical properties; Proteins; Raw materials; Rice; Scanning electron microscopy; Short range order; soy protein isolate; Spectrum analysis; Starch; Temperature; Thermodynamic properties; Viscosity; Water absorption; Whey; Whey protein; whey protein isolate; China; United States > US; soy protein isolate; microstructure; whey protein isolate; physicochemical properties; extrusion technology
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13050764

In order to improve the retrogradation of rice starch (RS) and the quality of rice products, soy protein isolate (SPI), whey protein isolate (WPI), and rice flour were mixed and further extruded into mixed flour. The physicochemical properties and morphology of starch of extruded rice flour (ERS) and starch of extruded mixtures of SPI, WPI, and rice flour (SPI-WPI-ERS) were analyzed. The distribution of amylopectin chain length, molecular weight, microstructure, crystallinity, short-range ordered structure, pasting properties, and thermodynamic properties of RS, ERS, and SPI-WPI-ERS were measured. The results showed that, compared with rice starch, the proportion of long-chain starch, total starch content, and molecular weight were decreased in ERS and SPI-WPI-ERS, but the proportion of short-chain and amylose content was increased. The short-range order structure was destroyed. The water absorption of ERS and SPI-WPI-ERS was much higher than rice starch at 55 °C, 65 °C, and 75 °C, but lower than that of rice starch at 95 °C. Therefore, the retrogradation characteristics of SPI-WPI-ERS were improved. The setback of rice starch products was reduced and the setback of SPI-WPI-ERS was lower than that of ERS. Overall, the retrogradation of rice starch was delayed by adding exogenous protein and extrusion technology, and the application range of rice flour in staple food products was broadened.