Mung bean protein enhances the expansion of corn starch during twin-screw extrusion.

This study examined the effects of the inclusion of mung bean protein (MBP) on the direct expansion characteristics of corn starch during twin-screw extrusion. Six blends of corn starch and MBP isolate (0%, 5%, 10%, 15%, 20%, and 25% w/w) were hydrated to three different moisture contents (MCs) (16%, 19%, and 21% w.b.

Influence of legume-derived proteins with varying solubility on the direct expansion of corn starch during twin-screw extrusion processing.

This study analyzed the effect of the inclusion of legume-derived proteins, specifically pea and fava bean protein, with varying solubility levels on the expansion of corn starch. Three different proteins exhibiting low, medium, or high solubility were mixed with corn starch to obtain blends containing 15%, 25%, and 35% (w/w) of the protein. Extrusion was performed on a twin-screw extruder at three different screw speeds (200, 400, and 600 rpm), a moisture content of 16% (w.