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Structural characteristics and digestibility of bovine skin protein and corn starch extruded blend complexes

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Abstract

The interaction mechanism and digestibility of bovine skin protein (BSP)/corn starch (CS) blend complexes prepared by single screw extrusion were investigated. The effects of temperature and BSP/CS ratios on the physicochemical properties of BSP/CS blend complexes were analyzed. The results showed that the BSP/CS blend complexes extruded at a ratio of 3:7 had higher bulk density, texture and RVA viscosity compared with that of 7:3 and 5:5. It was mainly because the CS improved the formation of BSP/CS gel network structure through the screw extrusion. BSP and CS achieved an optimal entanglement at this ratio, potentially making pets play longer. The interaction between the –COOH of CS and the –NH3 of BSP during the process of extrusion was detected. The micrograph of blend system at ratio of 5:5 showed looser and special mosaic structure compared with other ratios, and further led to greater digestion rate. So we can design products with digestibility or longer play time by adjusting different proportions.

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Acknowledgements

The authors gratefully acknowledge financial supported by the Natural Science Foundation of Zhejiang Province (LY17C200004), Natural Science Foundation of China (31701650, 31171713), the public welfare projects of Zhejiang province (2016C32011), Food Science and Engineering the Most Important Discipline of Zhejiang Province-“the Fundation of Top Disciplines for Food Industry Engineering (1110JYN6012001G4-20)”.

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Authors and Affiliations

  1. Food Safety Key Lab of Zhejiang Province, The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China

    Fuge Niu, Mengya Li, Jiamei Fan, Mengxuan Kou, Beijing Han & Weichun Pan

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  1. Fuge Niu
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  2. Mengya Li
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  3. Jiamei Fan
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  4. Mengxuan Kou
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  5. Beijing Han
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Correspondence to Weichun Pan.

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Niu, F., Li, M., Fan, J. et al. Structural characteristics and digestibility of bovine skin protein and corn starch extruded blend complexes. J Food Sci Technol 57, 1041–1048 (2020). https://doi.org/10.1007/s13197-019-04137-2

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  • DOI: https://doi.org/10.1007/s13197-019-04137-2

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