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Correlations between the physical properties and chemical bonds of extruded corn starch enriched with whey protein concentrate

机译：浓缩乳清蛋白浓缩玉米淀粉的物理性质与化学键的相关性

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摘要

The effects of extrusion temperature and whey protein concentrate (WPC) addition on the physical properties of extruded corn starch were studied. The correlations between the physical properties of the extrudates and the internal chemical bonds in the protein were analyzed using the statistical method of Pearson. Increasing the temperature from 130 °C to 150 °C resulted in lower specific mechanical energy (SME); expansion ratio (ER); water solubility index (WSI); protein solubility in phosphate buffer, 2-mercaptoethanol and sodium dodecyl sulfate (Pb + 2-Me + SDS); and a higher hardness of the extrudates. On the other hand, increasing the level of WPC (0–40%) resulted in a lower SME, WSI, content of sulfhydryl (SH) groups, degree of gelatinization (GD), protein solubility in Pb + 2-Me + SDS, and a darker color of the extrudates. The ER at 130 °C first increased from 8.80 to 14.04 and then decreased to 6.86 with the increasing WPC content from 0 to 40%, whereas the trend of hardness was the opposite. Correlation analysis revealed that the content of SH groups was significantly related to ER, SME, WAI, WSI, GD, and color, which may be a good indicator for the quality of whey protein-fortified extrusion-expanded products.
机译：研究了挤压温度和乳清蛋白浓缩物（WPC）的添加对挤压玉米淀粉物理性能的影响。使用Pearson统计方法分析了挤出物的物理性质与蛋白质内部化学键之间的相关性。温度从130°C升高到150°C导致较低的比机械能（SME）;膨胀率（ER）;水溶性指数（WSI）;蛋白质在磷酸盐缓冲液，2-巯基乙醇和十二烷基硫酸钠（Pb + 2-Me + SDS）中的溶解度;挤出物的硬度更高。另一方面，提高WPC（0–40％）的水平会降低SME，WSI，巯基（SH）基团的含量，糊化度（GD），蛋白质在Pb + 2-Me + SDS中的溶解度，挤出物的颜色更深。随着WPC含量从0％增加到40％，在130°C时的ER首先从8.80增加到14.04，然后下降到6.86，而硬度的趋势却相反。相关分析表明，SH基团的含量与ER，SME，WAI，WSI，GD和颜色显着相关，这可能是乳清蛋白强化挤出膨化产品质量的良好指标。

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