The effect of three parameters on deamidation levels during twin-screw extrusion of wheat flour was studied: temperature, feed moisture content, and pH. This was accomplished by generating three sets of extrudates. The first set varied temperature (130, 155, and 170 °C), the second set varied feed moisture content (20%, 25%, and 30%), and the third set varied pH of the liquid feed (3.0, 7.0, and 12.0). In each set all other parameters were held constant. It was found that increases in temperature and feed moisture enhanced deamidation and that deamidation was also favored at extremes of pH. Possible explanations for these trends are discussed.
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)