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Changes in Starch and Protein on Extrusion of Corn Starch and Sunflower Protein Blends
Author(s) -
SOTILLO ELIEZER,
HETTIARACHCHY NAVAM S.,
MEINHARDT STEVEN W.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb06985.x
Subject(s) - starch , extrusion , sunflower , corn starch , chemistry , soy protein , food science , electron paramagnetic resonance , maize starch , materials science , agronomy , nuclear magnetic resonance , biology , composite material , physics
We investigated the use of electron spin resonance spectroscopy (ESR) and the spin labelled fatty acid, 16 doxylstearic acid (16‐DSA) in the study of starch and protein modification during extrusion processing of corn starch (CS), corn meal (CM), and their blends with sunflower protein isolate (SPI). Spectra due to binding of the spin probe to starch and protein were identified. Changes in spectra after extrusion of all materials indicated that: (1) ~90% of the starch was modified (gelatinized); (2) The globular protein structure was disrupted. These changes demonstrate that spin probes and ESR spectroscopy may be used to study starch and protein modification during extrusion and other food processes.