Extrusion of wheat gluten-peanut oil complexes and their rheological characteristics.

Yu Chen, Ying Liang, Hao Liu, Xiaohua Wang, Jinshui Wang

Food chemistry 2021 Dec 01

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In order to clarify the effects of extrusion treatment on the processing properties of extrudates, providing a theoretical basis for the production of gluten-based extrudates with favorable sensory quality. This study examined the effects of various extrusion temperatures on the rheological properties of wheat gluten-peanut oil complexes (WPE) and wheat gluten (WG). At the extrusion temperature conditions of this study, the dynamic moduli of gluten in WG and WPE reached the maximum, and the creep strain reached a minimum at 160 °C. Extrusion treatment resulted in the decrease in β-sheet and α-helix content and an increase in the amount of β-turns and random coils. The secondary structural changes and increase in the number of disulfide bonds led to gluten aggregation, thus affecting their rheological properties. These results enhance our understanding of the variations in the rheological properties of extrudates and promote the potential application of gluten-based complexes in extrusion. Copyright © 2021 Elsevier Ltd. All rights reserved.

Citation

Yu Chen, Ying Liang, Hao Liu, Xiaohua Wang, Jinshui Wang. Extrusion of wheat gluten-peanut oil complexes and their rheological characteristics. Food chemistry. 2021 Dec 01;364:130435