TY - JOUR
T1 - Rheological and thermal properties of extruded mixtures of rice starch and isolated soy protein
AU - Ortiz, Maria Eugenia Ramírez
AU - Martín-Martínez, Eduardo San
AU - Padilla, Laura P.Martínez
PY - 2008/10
Y1 - 2008/10
N2 - Many foods gain new mechanical, thermal and textural properties after being processed due to interactions between carbohydrates and proteins. This effect is characteristic for each foodstuff. The properties of extruded isolated soy protein (ISP) and rice starch were studied considering the following extrusion variables: starch proportion with respect to ISP (0-100%), pH (3-9), moisture content (20-30%) and temperature (140-180°C). The following characteristics were measured: Water absorption index (WAI), water solubility index (WSI), glass transition temperature (Tg), melting temperature (Tm), viscosity at 90°C and at 50°C, storage (G'), loss modulus (G") and tan δ. The results indicate that the extruded starch exhibits higher WAI and WSI values than untreated starch. For extruded ISP these values are much lower than for untreated ISP. Extrudates with higher starch proportion had higher Tg and Tm values; pH has a significant effect (p<0.05), at pH 3 higher Tg values were observed, and at pH 9 higher values of Tm. The highest viscosities at 90°C and 50°C were observed for extrudates with a higher starch proportion and pH 9. Extruded mixtures showed a more elastic than viscous behavior and an extruded 1:1 blend of starch-ISP exhibited the behavior of a viscous liquid.
AB - Many foods gain new mechanical, thermal and textural properties after being processed due to interactions between carbohydrates and proteins. This effect is characteristic for each foodstuff. The properties of extruded isolated soy protein (ISP) and rice starch were studied considering the following extrusion variables: starch proportion with respect to ISP (0-100%), pH (3-9), moisture content (20-30%) and temperature (140-180°C). The following characteristics were measured: Water absorption index (WAI), water solubility index (WSI), glass transition temperature (Tg), melting temperature (Tm), viscosity at 90°C and at 50°C, storage (G'), loss modulus (G") and tan δ. The results indicate that the extruded starch exhibits higher WAI and WSI values than untreated starch. For extruded ISP these values are much lower than for untreated ISP. Extrudates with higher starch proportion had higher Tg and Tm values; pH has a significant effect (p<0.05), at pH 3 higher Tg values were observed, and at pH 9 higher values of Tm. The highest viscosities at 90°C and 50°C were observed for extrudates with a higher starch proportion and pH 9. Extruded mixtures showed a more elastic than viscous behavior and an extruded 1:1 blend of starch-ISP exhibited the behavior of a viscous liquid.
KW - DSC
KW - Extrusion
KW - Rheology
KW - Rice starch
KW - Soy protein
UR - http://www.scopus.com/inward/record.url?scp=54949150246&partnerID=8YFLogxK
U2 - 10.1002/star.200800212
DO - 10.1002/star.200800212
M3 - Artículo
SN - 0038-9056
VL - 60
SP - 577
EP - 587
JO - Starch/Staerke
JF - Starch/Staerke
IS - 10
ER -