Protein and starch determinants of maize kernel hardness and extruded products were characterized to better define the role of endosperm texture during extrusion. Maize physical properties were correlated with total proteins and zein subclasses (p < 0.01). The extrusion process significantly altered protein solubility and increased protein fragmentation as measured by RP-HPLC and size exclusion chromatography. Harder grits and extrudates demonstrated higher amylose content, lower degree of starch damage, and fragmentation at different screw speeds than softer grits and extrudates. Differences in extrudate expansion ratio, water absorption index, water solubility index, oil absorption capacity, and breaking stress between harder and softer hybrids were related to protein aggregation and fragmentation as well as starch damage and fragmentation.
Journal of agricultural and food chemistry. 2006 Jun 14;54(12):4260-9. doi: 10.1021/jf053101v Q15.72024
Physical and biochemical properties of maize hardness and extrudates of selected hybrids
玉米硬度及精选杂交种挤压膨化产物的物理和生化性质研究 翻译改进
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DOI: 10.1021/jf053101v PMID: 16756355
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