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Structural, physicochemical and technofunctional properties of corn gluten meal modified by extrusion. | LitMetric

Structural, physicochemical and technofunctional properties of corn gluten meal modified by extrusion.

Food Res Int

Food Science and Technology, Universidade Estadual de Londrina, Celso Garcia Cid Highway, PR-445, Km 380 - University Campus, Londrina, PR 86057-970, Brazil. Electronic address:

Published: November 2024

AI Article Synopsis

  • This study evaluated how sample moisture, extrusion temperature, and screw speed affect the hydration properties of corn gluten meal (CG) and aimed to find optimal conditions for protein solubility and water absorption capacity.
  • The best results for reducing water absorption and increasing protein solubility were achieved with specific conditions: 20% moisture, 120°C temperature, and a screw speed of 117 rpm.
  • After optimizing extrusion, CG showed structural changes leading to darker color, improved emulsifying capacity, and decreased foaming capacity, suggesting its potential use in various food products like bakery items and dressings.

Article Abstract

This study aimed to evaluate the influence of sample moisture, extrusion temperature, and extruder screw speed on the hydration properties of corn gluten meal (CG), optimize process condition for the highest protein solubility at pH 7 (PS7) and WAC, and assess the effect of the optimized extrusion process on the structural, chemical, physical, and technofunctional properties of CG proteins. Extrusion was carried out at different sample moisture (20%-40%), temperatures (120-160 °C), and screw speeds (33-117 rpm) using a complete factorial design with two central points. All extrusion conditions resulted in reduced hydration properties. Extrusion with 20% sample moisture, 120 °C and 117 rpm resulted in the lowest loss of water absorption capacity and protein solubility at pH 7 (optimized condition). After optimized extrusion, the GC became darker and showed greater activity and protein emulsifying capacity and lower foaming capacity. Furthermore, CG proteins had reduced solubility at different pHs. Changes in technofunctional properties resulted from changes in protein structure after extrusion. The new protein structure is stabilized by non-covalent bonds (hydrogen bonds and hydrophobic interactions) and disulfide bonds. Extruded corn gluten has the potential to be used as an ingredient in bakery, emulsified meat products, salad dressings, vegetable pates, and desserts.

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Source
http://dx.doi.org/10.1016/j.foodres.2024.115067DOI Listing

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