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

• Published in: International journal of food science & technology Vol. 51; no. 5; pp. 1063 - 1074
• Main Authors: De Pilli, Teresa, Giuliani, Roma, Buléon, Alain, Pontoire, Bruno, Legrand, Jack
• Format: Journal Article
• Language: English
• Published: Oxford Blackwell Publishing Ltd 01.05.2016; Wiley Subscription Services, Inc; Wiley
• 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; wheat starch; lipid-protein complexes; oleic acid amylose complex; starch-lipid complexes; wheat flour; Extrusion-cooking; food processing; textural characteristics
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.13070

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 (<22%). This study is a prerequisite for the optimisation of production of expanded extrudates made up of wheat flour and fatty ingredients and for the study of a biodegradable packaging based on by‐product of milling wheat (and fat). Breaking strength (N mm−2) values as a function of barrel temperature and water feed content of extrudates made up wheat starch (a); wheat starch and oleic acid (b); wheat flour (c); and wheat flour added of acid oleic (d).