Impact of Extrusion Temperature on In Vitro Digestibility and Pasting Properties of Pea Flour
- PDF / 513,572 Bytes
- 5 Pages / 595.276 x 790.866 pts Page_size
- 60 Downloads / 230 Views
ORIGINAL PAPER
Impact of Extrusion Temperature on In Vitro Digestibility and Pasting Properties of Pea Flour Mingming Qi 1 & Guangyao Zhang 1 & Zhishang Ren 1 & Zhuangzhuang He 1 & Huihui Peng 1 & Dongliang Zhang 1,2 & Chengye Ma 1,2 Accepted: 9 November 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Pea flour was extruded at 50, 70, and 90 °C. The in vitro digestibility and characteristics of native and extruded pea flour were investigated. The in vitro starch digestibility (IVSD) and in vitro protein digestibility (IVPD) of the extruded pea flour were higher than those of the native pea flour and increased with increasing extrusion temperature from 50 to 90 °C. The rapidly digestible starch increased to 28.34% at 90 °C, the highest slowly digestible starch (SDS) content was 22.70% at 50 °C, and resistant starch content decreased to 4.71% at 90 °C. The IVPD increased from 80.94% relative to the native pea flour to 90.21% at 90 °C. Improved swelling power enabled the extruded pea flour to exhibit better performance and higher breakdown viscosity and lower setback viscosity than the native pea flour demonstrated that extrusion reduced the thermal stability and retrogradation tendency. Increasing extrusion temperatures greatly reduced the relative crystallinity (based on X-ray diffraction analysis) from 32.69% relative to the native pea flour to 9.76% at 90 °C. Extrusion treatment also reduced β-sheet content (based on Fourier transform infrared spectroscopy analysis) from 36.40% relative to the native pea flour to 31.79% at 90 °C. IVPD and IVSD improved, and the SDS content increased at 50 °C and 70 °C, thereby indicating that extruded pea flour can be applied to healthy food products. Keywords Extrusion . Pea flour . In vitro digestibility . Pasting properties
Introduction Pea (Pisum sativum L.) is a semi-hardy crop with a short production cycle, low production costs and a good market. China is the world’s major producer and consumer of peas, with 1.49 million tons of dried peas consumed in 2018. Peas contain 13–30% protein, 27–56% starch, about 20% dietary fibres and a large amount of minerals and vitamins, thereby serving as an excellent source of plant protein for human diet [1]. Despite the nutritional content of peas, the use of this legume is limited due to a number of antinutritional factors, such as protease inhibitors, α-amylase inhibitors and phytic acid, all of which decrease the digestibility of starches and
* Chengye Ma [email protected] 1
School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
2
Key Laboratory of Agricultural Products Functionalization Technology of Shandong Province, Zibo 255000, China
proteins and the nutritional quality of peas [2]. A variety of treatments are investigated to improve the protein digestibility of peas, such as extrusion, soaking and thermal processing [3, 4]. Extrusion is a complex reaction process that can provide high pressure and temperature in a short period of time; i
Data Loading...
