Extrusion processing to improve nutritional and functional properties of corn gluten

M. Bhattacharya, Milford A. Hanna

Research output: Contribution to journalArticlepeer-review

19 Scopus citations

Abstract

Corn gluten meal (CGM) and blends of CGM and whey at pH 3.85 and 7.00 were extruded under various product and processing conditions. Increases in protein digestibility and water holding capacity (WHC) of the samples were measured. Extrusion increased both the digestibility and water holding capacity. Increases in digestibility and WHC were greater at higher pH. The addition of whey had no significant effect on the increase in digestibility or WHC of the extruded product. Amino acid profiles of the best functional end product indicated very little change in the amino acid profile. In spite of the improvement in functionality, the Calculated Protein Efficiency Ratio (C-PER) of CGM remained poor.

Original languageEnglish (US)
Pages (from-to)20-24
Number of pages5
JournalLWT - Food Science and Technology
Volume21
Issue number1
StatePublished - Dec 1 1988

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