Physicochemical properties and protein structure of extruded corn gluten meal: Implication of temperature

•Corn gluten meal could be texturized by extrusion above 120 °C.•The physicochemical properties of the extrudates varied with extrusion temperature.•Disulfide bonds and other covalent bonds participated in protein cross-linking.•A model of temperature factor on protein reaction for texturization was...

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Veröffentlicht in:	Food chemistry 2023-01, Vol.399, p.133985-133985, Article 133985
Hauptverfasser:	Zhang, Yingying, He, Zijie, Xu, Miaojie, Zhang, Xinrui, Cao, Shan, Hu, Yayun, Luan, Guangzhong
Format:	Artikel
Sprache:	eng
Schlagworte:	Corn gluten meal (CGM) Correlation analysis Extrusion temperature Microstructure Protein cross-linking
Online-Zugang:	Volltext
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