Effect of extrusion temperature on the structure and emulsifying properties of soy protein isolate-oat ß-glucan conjugates formed during high moisture extrusion.
Food Chem
; 429: 136787, 2023 Dec 15.
Article
in En
| MEDLINE
| ID: mdl-37478603
ABSTRACT
In this study, extrusion was used to induce Maillard reaction between soy protein isolate (SPI) and oat ß-glucan (OG) and effect of extrusion temperature (70, 90, 110 and 130 °C) on the structure and emulsifying properties of extruded SPI-OG was investigated. SDS-PAGE and fluorescence spectroscopy provided evidence for the formation of SPI-OG conjugates during extrusion. The results showed that 90 °C and 110 °C extruded SPI-OG had the highest level of degree of glycosylation (were 14.34% and 13.70%, respectively, p > 0.05). Structural analysis found that α-helix content of extruded SPI-OG decreased by 8.93-13.14% compared to mixture of SPI and OG. Meanwhile, extruded SPI-OG had lower protein solubility (29.83-34.38%) and surface hydrophobicity (1549-2027), larger average particle size (2363-4807 nm) and higher emulsion stability (74.33-90.15%). Therefore, these findings may provide a theoretical basis for the development of novel food emulsion stabilizers.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Temperature
Language:
En
Journal:
Food Chem
Year:
2023
Document type:
Article