Publications by authors named "Huiyi Bao"
The effect of protein hydrolysates on starch digestibility has been observed in other heat treatments but has yet to be extensively researched under extrusion. This study aimed to analyze the physicochemical properties, structure, and starch digestibility of extruded rice starch-protein hydrolysate (ERS-RPH) complexes prepared by extrusion treatment. The resistant starch contents of ERS-RPH (12.
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- - The study explored the use of wheat gluten (WG) and peanut protein powder (PPP) mixtures for creating meat analogs through high moisture extrusion, analyzing various factors like water absorption, texture, and extrudate quality.
- - A 50% WG ratio led to optimal extrudate characteristics, including lower hardness and higher springiness, while improving water mobility indicated by relaxation time changes.
- - Understanding the relationships among raw materials, extruder responses, and product quality can help optimize the texture of plant-based protein meat substitutes.
Protein, as the second major component in starchy foods, is crucial for its influence on the physicochemical properties and digestibility of starch. However, the effect of different sources of protein on starch digestibility is still unclear. In this paper, the effects of different sources of proteins (rice protein: RP, soybean isolate protein: SPI, and whey concentrate protein: WPC) on structural features, digestibility, and enzyme activity of extruded rice starch were investigated.
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