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<p>Traditional ready-to-eat extruded corn starch has problems such as clumping and stickiness in the process of flushing. Conventional single acid treatment usually takes 24–60&#xa0;h and suffers from low solubility. To address these issues, this paper investigated the effects of exogenous protein (egg white powder (EWP), soybean isolate protein (SPI), and whey isolate protein (WPI)) complex treatments with citric acid (CA) on the flushing properties and structural changes of extruded corn starch (ECS). The results showed that the co-processing improved the physicochemical properties of ECS. Most notably, the solubility increased by 6.12%, 4.90%, and 5.81%, representing a significant improvement. The agglomeration rate was reduced to zero and the peak viscosity was significantly reduced, which greatly improved the agglomeration during the flushing process. Citric acid and exogenous proteins enhanced the anti-aging properties of ECS through the breakdown of mass and regeneration value. Scanning electron microscopy (SEM) showed more pores and interstices on the surface. Short-range ordered structures in the Fourier transform infrared spectroscopy (FTIR) results were negatively correlated with the fast-digesting starch content. These results successfully demonstrated the potential of citric acid treatment of extruded corn starch-protein complexes to significantly reduce the phenomenon of agglomeration during the flushing process while delaying starch digestion. We conclude that the developed citric acid complex exogenous protein processing technology is a promising innovation for the ready-to-eat food industry.</p>

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Impact of citric acid on flushing characteristics and structural properties of extruded corn starch with exogenous proteins

  • 期刊论文

  • 发表日期：

    2025年10月25日

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  • Yang Ye,
  • Zhaoyi Lu,
  • Xiaoqin Liu,
  • Fei Chen,
  • Guixiang Jia,
  • Jingyu Xiang,
  • Miao Jiang,
  • Haonan Du,
  • Yang Wang

摘要

Traditional ready-to-eat extruded corn starch has problems such as clumping and stickiness in the process of flushing. Conventional single acid treatment usually takes 24–60 h and suffers from low solubility. To address these issues, this paper investigated the effects of exogenous protein (egg white powder (EWP), soybean isolate protein (SPI), and whey isolate protein (WPI)) complex treatments with citric acid (CA) on the flushing properties and structural changes of extruded corn starch (ECS). The results showed that the co-processing improved the physicochemical properties of ECS. Most notably, the solubility increased by 6.12%, 4.90%, and 5.81%, representing a significant improvement. The agglomeration rate was reduced to zero and the peak viscosity was significantly reduced, which greatly improved the agglomeration during the flushing process. Citric acid and exogenous proteins enhanced the anti-aging properties of ECS through the breakdown of mass and regeneration value. Scanning electron microscopy (SEM) showed more pores and interstices on the surface. Short-range ordered structures in the Fourier transform infrared spectroscopy (FTIR) results were negatively correlated with the fast-digesting starch content. These results successfully demonstrated the potential of citric acid treatment of extruded corn starch-protein complexes to significantly reduce the phenomenon of agglomeration during the flushing process while delaying starch digestion. We conclude that the developed citric acid complex exogenous protein processing technology is a promising innovation for the ready-to-eat food industry.