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Morphology and mechanical behaviour of pea-based starch-protein composites obtained by extrusion

Abstract : Starch-legume protein composites were obtained by extrusion of pea flour and pea starch-protein blend at various specific mechanical energies (100-2000 kJ/kg) and a temperature low enough to avoid expansion. The morphology of these composites displayed protein aggregates dispersed in a starch matrix, revealed by microscopy. Image analysis was used to determine the median width of protein aggregates (D-50), their total perimeter and surface, from which a protein/starch interface index (I-i) was derived. The mechanical properties of composites were determined by a three-point bending test. The pea flour composites had a higher interface index I-i (1.8-3.1) with lower median particle width D-50 (8-18 mu m) and a more brittle behaviour than the blend composites that had a lower I-i (1-1.1) and higher D-50 (22-31 mu m). For both materials, rupture stress and strain were negatively correlated with I-i. This result suggested that there was a poor interfacial adhesion between the pea starch and proteins.
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https://hal.inrae.fr/hal-02617963
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Submitted on : Monday, May 25, 2020 - 1:39:58 PM
Last modification on : Thursday, September 9, 2021 - 5:22:03 PM

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Imen Jebalia, Jean-Eudes Maigret, Anne-Laure Reguerre, Bruno Novales, Sofiane Guessasma, et al.. Morphology and mechanical behaviour of pea-based starch-protein composites obtained by extrusion. Carbohydrate Polymers, Elsevier, 2019, 223, pp.1-9. ⟨10.1016/j.carbpol.2019.115086⟩. ⟨hal-02617963⟩

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