Physical and Biochemical Properties of Maize Hardness and Extrudates of Selected Hybrids
Kyungmin Lee, Scott R. Bean, Sajid Alavi, Timothy J. Herrman, Ralph D. Waniska
Journal of Agricultural and Food Chemistry
Abstract
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.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
harder grits and extrudates demonstrate higher amylose content
“Harder grits and extrudates demonstrated higher amylose content, lower degree of starch damage, and fragmentation at different screw speeds than softer grits and extrudates.”
extrusion process increase protein fragmentation
“The extrusion process significantly altered protein solubility and increased protein fragmentation as measured by RP-HPLC and size exclusion chromatography.”
harder grits and extrudates demonstrate fragmentation at different screw speeds
“Harder grits and extrudates demonstrated higher amylose content, lower degree of starch damage, and fragmentation at different screw speeds than softer grits and extrudates.”