Changes in Starch and Protein on Extrusion of Corn Starch and Sunflower Protein Blends |
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| Authors: | ELIEZER SOTILLO NAVAM S. HETTIARACHCHY STEVEN W. MEINHARDT |
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| Affiliation: | Authors Sotillo is with the Dept. of Cereal Science &Food Technology, North Dakota State University, Fargo, ND 58105–5728. Author Hettiarachchy's present address: Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR 72703. Author Meinhardt is with the Dept. of Biochemistry, North Dakota State Univ., Fargo, ND 58105–5728. Address inquiries to Dr. S.W. Meinhardt. |
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| Abstract: | 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. |
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| Keywords: | corn starch sunflower protein extrusion |
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