Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Food Chem. 2023 Jan 15;399:133985. doi: 10.1016/j.foodchem.2022.133985. Epub 2022 Aug 22.
Corn gluten meal is a by-product of corn starch production. To extend its application in the food industry, the extrusion of corn gluten meal was conducted, and the effects of temperature (80, 100, 120, and 140 °C) on physicochemical properties and protein structure of the extrudates were investigated. Corn gluten meal was texturized when the extrusion temperature reached 120 °C, and puffed when it reached 140 °C. With an increment of temperature from 120 to 140 °C, the bulk density, particle size, and zeta-potential of extrudates decreased (from 662.0 to 642.5 mg/cm, 301.0 to 191.3 nm, and 4.82 to 1.52 mV). SDS-PAGE showed that disulfide bonds and other covalent bonds participated in protein cross-linking during extrusion. Thus, a model of temperature factor on protein reaction for texturization was proposed: With increase of extrusion temperature, the protein peptides got more unfolding; more covalent reactions occurred under higher temperature, which could be important for texturization.
玉米蛋白粉是玉米淀粉生产的副产品。为了扩展其在食品工业中的应用，对玉米蛋白粉进行了挤压处理，并研究了温度（80、100、120 和 140°C）对挤压物理化性质和蛋白质结构的影响。当挤压温度达到 120°C 时，玉米蛋白粉发生组织化，达到 140°C 时则膨化。随着温度从 120°C 升高到 140°C，挤压物的堆积密度、粒径和 Zeta 电位降低（从 662.0 到 642.5mg/cm，从 301.0 到 191.3nm，从 4.82 到 1.52mV）。SDS-PAGE 显示，在挤压过程中，二硫键和其他共价键参与了蛋白质的交联。因此，提出了一个关于蛋白质反应的温度因子的模型，用于组织化：随着挤压温度的升高，蛋白质肽得到更多的展开；在更高的温度下发生更多的共价反应，这对组织化很重要。
