College of Food Science and Engineering, Northwest A&F University, Yangling, China.
Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Yangling, China.
J Sci Food Agric. 2023 Sep;103(12):5782-5790. doi: 10.1002/jsfa.12649. Epub 2023 May 6.
Corn gluten meal (CGM) is the main by-product of corn starch with rich protein and dietary fiber. The extrusion of CGM with a twin-screw extruder aimed to expand the novel utilization of this plant-protein resource. The impacts of screw speed, extrusion temperature, and material moisture on physicochemical properties of the extrudates were assessed.
The microstructure depicted a favorable fiber-like structure formed under screw speed 120-150 rpm, extrusion temperature 140-150 °C, and material moisture 40-45%. Expansion ratio, rehydration ratio, water solubility index, hardness, and chewiness increased until screw speed reached 120 rpm. With accelerating extrusion temperature, these indicators showed an overall increasing trend. As for material moisture, expansion ratio, hardness, and chewiness showed a decreasing trend. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed that disulfide bonds were necessary for protein crosslinking during extrusion.
It can be concluded that CGM is extrudable, whose textural and physicochemical properties vary as functions of the extruding parameters, providing diversity for its potential applications. © 2023 Society of Chemical Industry.
玉米蛋白粉（CGM）是玉米淀粉的主要副产物，富含蛋白质和膳食纤维。使用双螺杆挤出机对 CGM 进行挤压，旨在扩大这种植物蛋白资源的新用途。评估了螺杆速度、挤压温度和物料水分对挤出物理化性质的影响。
在螺杆速度为 120-150 rpm、挤压温度为 140-150°C 和物料水分 40-45%的条件下，微观结构呈现出有利的纤维状结构。在螺杆速度达到 120 rpm 之前，膨化比、复水比、水溶性指数、硬度和咀嚼性增加。随着挤压温度的升高，这些指标呈总体上升趋势。至于物料水分，膨化比、硬度和咀嚼性呈下降趋势。十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）表明，在挤压过程中，二硫键对于蛋白质交联是必要的。
可以得出结论，CGM 是可挤压的，其质构和理化性质随挤压参数的变化而变化，为其潜在应用提供了多样性。© 2023 化学工业协会。
