Skip to Main content Skip to Navigation
Journal articles

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.
Complete list of metadata

https://hal.inrae.fr/hal-03329262
Contributor : Magdalena Kristiawan Connect in order to contact the contributor
Submitted on : Monday, August 30, 2021 - 5:32:48 PM
Last modification on : Thursday, September 9, 2021 - 4:12:01 PM

Links full text

Identifiers

Collections

Citation

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, Elsevier, 2019, 223, pp.115086. ⟨10.1016/j.carbpol.2019.115086⟩. ⟨hal-03329262⟩

Share

Metrics

Record views

25