Selected properties of native or modified maize starch/soy protein mixtures extruded at varying screw speed

Abstract

Mixtures of soy protein isolate and native or modified (crosslinked) maize starch were extruded in a twin-screw extruder at screw speeds of 80, 120 and 160rpm and a moisture content of 250gkg(-1) (dry basis). Increasing screw speed did not affect the specific mechanical energy and water solubility and absorption indices but did affect the sectional expansion index and bulk density, as the flow rate of the feed was not held constant during extrusion. The sectional expansion indices of modified starch/soy protein mixtures were higher than those of native starch/soy protein mixtures, suggesting an effect of feed material in addition to phase transition on the expansion of extrudates containing soybean. Since the bulk densities of modified starch/soy protein mixtures were lower than those of native starch/soy protein mixtures, it appears that bulk densities of extrudates containing high percentages of soy protein can be reduced by the presence of crosslinked starch in the feed. © 2005 Society of Chemical Industry.