Engineered protein-starch networks for optimized dough rheology and extrusion expansion

Overview

This research program investigates how protein-starch interactions can be modulated to form specific network morphologies—such as coacervates, bi-continuous structures, or interpenetrating networks—that directly influence the rheology and expansion behavior of dough during extrusion. By understanding the relationship between network structure and processing conditions, the team aims to produce extrudates with superior texture, sensory appeal, and nutritional quality. The work has strong relevance to the growing market for plant-based protein foods and extruded snack and cereal products, where texture and digestibility are key differentiators.

Technical specifications

Research focus:

• Modulating amylose/amylopectin ratios in starch and adjusting processing temperature and pressure to control protein-starch interactions
• Correlating network morphology with dough thermal properties, rheology, and expansion during extrusion
• Evaluating extrudate quality through mechanical testing, sensory panels, and a dynamic simulated human gut digestion model for nutritional assessment

Team capabilities and infrastructure:

• Protein unfolding and aggregation analysis using FTIR and light scattering
• Starch thermal, pasting, rheological, and gelling characterization up to 150°C
• Lab-scale twin-screw extruder and pilot-scale extruder access through Alberta and Saskatchewan pilot food centers
• Advanced microscopy through the Nanotechnology Research Centre
• Cross-disciplinary expertise spanning protein-polysaccharide networks, polymer rheology, and starch structure-function-digestibility

Technology readiness level

The program is at an early-to-mid stage of development. Foundational hypotheses have been supported by recent published evidence on bi-continuous networks and amylose/amylopectin effects on dough flow behavior. Future validation will proceed from lab-scale extrusion experiments using selected proteins and starches, through pilot-scale proof-of-concept trials, and finally to formulation refinement across additional plant protein sources such as faba bean and oat.