Interaction of Squid (Dosidicus giga) Mantle Protein with a Mixtures of Potato and Corn Starch in an Extruded Snack, as Characterized by FTIR and DSC.

José Luis Valenzuela-Lagarda,Jaime Lizardi Mendoza,Ramón Pacheco-Aguilar,María Dolores Muy-Rangel,Roberto Gutiérrez-Dorado,Miguel Ángel Mazorra-Manzano,Jose Ángel López-Valenzuela

doi:10.3390/molecules26072103

Abstract

The majority of snacks expanded by extrusion (SEE) are made with vegetable sources, to improve their nutritional content; it has been proposed to incorporate squid (Dosidicus gigas), due to its high protein content, low price and high availability. However, the interaction of proteins of animal origin with starch during extrusion causes negative effects on the sensory properties of SEE, so it is necessary to know the type of protein–carbohydrate interactions and their effect on these properties. The objective of this research was to study the interaction of proteins and carbohydrates of SEE elaborated with squid mantle, potato and corn. The nutritional composition and protein digestibility were evaluated, Fourier transform infrared (FTIR) and Differential Scanning Calorimetry (DSC) were used to study the formation of protein–starch complexes and the possible regions responsible for their interactions. The SEE had a high protein content (40–85%) and biological value (>93%). The melting temperature (Tm) was found between 145 and 225 °C; the Tm values in extruded samples are directly proportional to the squid content. The extrusion process reduced the amine groups I and II responsible for the protein–protein interaction and increased the O-glucosidic bonds, so these bonds could be responsible for the protein–carbohydrate interactions.

Highlights

Snacks expanded by extrusion (SEE) are foods with great acceptance by the consumer; these snacks are manufactured based primarily on corn, wheat, potatoes and rice
The incorporation of giant squid allowed the attainment of snacks expanded by extrusion (SEE), with protein content of up to 62.8% when mixtures with 60% of squid were used in contrast with the protein content of snacks made with potatoes (17.2%) and corn (16.5%) (Table 1)
This behavior can be attributed to the fact that plant samples have various anti-nutritional components that are eliminated during the extrusion process and their In Vitro Protein Digestibility (IVPD) is enhanced [20,21]

Summary

Introduction

Snacks expanded by extrusion (SEE) are foods with great acceptance by the consumer; these snacks are manufactured based primarily on corn, wheat, potatoes and rice. SEE are high in carbohydrates, and some are fried in oils and have low protein content [1]. To improve the nutritional properties of this type of food, it has been proposed to incorporate products of marine origin as a source of protein of high biological value; one of the considered products is the giant squid (Dosidicus gigas) that is endemic to the Eastern Pacific and is abundant in Mexico [2]. The proteins contained in marine foods are mainly of the fibrillar type with “compact” conformation and have a limited capacity to form three-dimensional structures that allow retention of the water vapor generated during the extrusion process [6]

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