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Morphology and mechanical behaviour of pea-based starch-protein composites obtained by extrusion.
Jebalia, I; Maigret, J-E; Réguerre, A-L; Novales, B; Guessasma, S; Lourdin, D; Della Valle, G; Kristiawan, M.
Afiliação
  • Jebalia I; INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316, Nantes, France. Electronic address: imen.jebalia@inra.fr.
  • Maigret JE; INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316, Nantes, France. Electronic address: jean-eudes.maigret@inra.fr.
  • Réguerre AL; INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316, Nantes, France. Electronic address: anne-laure.reguerre@inra.fr.
  • Novales B; INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316, Nantes, France. Electronic address: bruno.novales@inra.fr.
  • Guessasma S; INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316, Nantes, France. Electronic address: sofiane.guessasma@inra.fr.
  • Lourdin D; INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316, Nantes, France. Electronic address: denis.lourdin@inra.fr.
  • Della Valle G; INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316, Nantes, France. Electronic address: guy.della-valle@inra.fr.
  • Kristiawan M; INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316, Nantes, France. Electronic address: magdalena.kristiawan@inra.fr.
Carbohydr Polym ; 223: 115086, 2019 Nov 01.
Article em En | MEDLINE | ID: mdl-31426950
Starch-legume protein composites were obtained by extrusion of pea flour and pea starch-protein blend at various specific mechanical energies (100-2000 kJ/kg) and a temperature low enough to avoid expansion. The morphology of these composites displayed protein aggregates dispersed in a starch matrix, revealed by microscopy. Image analysis was used to determine the median width of protein aggregates (D50), their total perimeter and surface, from which a protein/starch interface index (Ii) was derived. The mechanical properties of composites were determined by a three-point bending test. The pea flour composites had a higher interface index Ii (1.8-3.1) with lower median particle width D50 (8-18 µm) and a more brittle behaviour than the blend composites that had a lower Ii (1-1.1) and higher D50 (22-31 µm). For both materials, rupture stress and strain were negatively correlated with Ii. This result suggested that there was a poor interfacial adhesion between the pea starch and proteins.
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Amido / Pisum sativum / Proteínas de Ervilha Idioma: En Ano de publicação: 2019 Tipo de documento: Article

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Amido / Pisum sativum / Proteínas de Ervilha Idioma: En Ano de publicação: 2019 Tipo de documento: Article