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

Yingying Zhang,Zijie He,Miaojie Xu,Xinrui Zhang,Shan Cao,Yayun Hu,Guangzhong Luan

Food Chemistry（2023）

引用 12|浏览9

暂无评分

摘要

•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 proposed.

查看译文

关键词

Corn gluten meal (CGM),Extrusion temperature,Microstructure,Protein cross-linking,Correlation analysis,Model

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要