Analysis of sorption properties of starch–protein extrudates with the use of water vapour

Acetylation of normal and waxy maize starches as encapsulating agents for maize anthocyanins microencapsulation

“…An explanation of our results relies on the changes of the structure occurring during acetylation and extrusion in MWA. These changes are reflected into higher adsorption centers in MWA than in MNA, in which a bigger quantity of water vapor molecules get bond (Włodarczyk-Stasiak and Jamroz, 2008). The higher values of X m obtained in the present work are in agreement with both the higher WSI and the lower WAI of W with respect to N (see Table 1).…”

The effect of hydrophobic modifications on the adsorption isotherms of cassava starch

“…1. The adsorption ability of native potato starch-protein systems were also found to be greater than those of the same systems previously transformed by extrusion process in the whole range of water activity considered, which was attributed to the structural changes taking place during extrusion reflected in new arrangements of adsorption sites, to which water molecules bond (Wlodarczyk-Stasiak & Jamroz, 2008).…”

Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

“…The knowledge of interactions between proteins with starch is still scarce. There are not many studies concerning the changes in structure of components and the chemical reactions during extrusion cooking (WLODARCZYK-STASIAK; JAMROZ, 2008). The WSI depends on the intensity and type of reactions that occur during extrusion, influencing the amount of soluble molecules.…”

“…Transformations have an enormous effect on the physical properties of the endproduct (WLODARCZYK-STASIAK;JAMROZ, 2008;PÉREZ-NAVARRETE et al, 2008).…”