Open AccessStructural characteristics and digestibility of bovine skin protein and corn starch extruded blend complexes
Author(s) -
Fuge Niu,
Mengya Li,
Jiamei Fan,
Mengxuan Kou,
Beijing Han,
Weichun Pan
Publication year - 2019
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-019-04137-2
Subject(s) - extrusion , starch , corn starch , viscosity , texture (cosmology) , chemistry , materials science , chemical engineering , polymer chemistry , crystallography , food science , composite material , image (mathematics) , artificial intelligence , computer science , engineering
The interaction mechanism and digestibility of bovine skin protein (BSP)/corn starch (CS) blend complexes prepared by single screw extrusion were investigated. The effects of temperature and BSP/CS ratios on the physicochemical properties of BSP/CS blend complexes were analyzed. The results showed that the BSP/CS blend complexes extruded at a ratio of 3:7 had higher bulk density, texture and RVA viscosity compared with that of 7:3 and 5:5. It was mainly because the CS improved the formation of BSP/CS gel network structure through the screw extrusion. BSP and CS achieved an optimal entanglement at this ratio, potentially making pets play longer. The interaction between the -COOH of CS and the -NH 3 of BSP during the process of extrusion was detected. The micrograph of blend system at ratio of 5:5 showed looser and special mosaic structure compared with other ratios, and further led to greater digestion rate. So we can design products with digestibility or longer play time by adjusting different proportions.