Exploration of physicochemical properties and molecular interactions between cellulose and high-amylose cornstarch during extrusion processing.

ABSTRACT: Incorporating fiber at high levels (>10%) into direct-expanded products with acceptable texture is challenging. Fundamental explanations for the interaction of starch and fiber and the cause of expansion reduction need further understanding for the effective incorporation of fiber into expanded products. This study aims to explain how cellulose content impacts the physicochemical properties of starch-based extrudates and the long-range and short-range molecular changes of starch. Mixtures of cornstarch (50% amylose) and cellulose were extruded using a co-rotating twin-screw extruder. Thermal and pasting properties of the raw mixtures were evaluated, and the physicochemical properties and microstructure of extrudates were determined. Long-range and short-range molecular changes of starch-ce

SUBMITTER: Ek P 

PROVIDER: S-EPMC8405956 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature