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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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Submitted on : Tuesday, October 26, 2021 - 4:25:42 PM
Last modification on : Wednesday, November 3, 2021 - 10:00:40 AM
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I. Jebalia, J.-E. Maigret, A.-L. Réguerre, B. Novales, S. Guessasma, et al.. Morphology and mechanical behaviour of pea-based starch-protein composites obtained by extrusion. Carbohydrate Polymers, 2019, 223, pp.1-9. ⟨10.1016/j.carbpol.2019.115086⟩. ⟨hal-03329262⟩



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