ArticleFood science and biotechnology2025
Physicochemical and structural properties of novel cornmeal, pea protein isolate and wheat gluten meat analogues prepared by high moisture extrusion.
Article in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Characterization of enzyme-hydrolyzed vegetable proteins from mung bean, soybean, and pea and their roles in the formation of volatile compounds by thermal interaction with reducing sugars.NPJ science of food · 2026Article
- Phytase modulates amino acid and mineral ion release kinetics: Ingredient-specific responses in plant protein ingredients.Current research in food science · 2026Article
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Authors and funding
10 authors.
Funding
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Abstract
This study investigated the functional and structural properties of extrudates produced via high moisture extrusion technology, employing cornmeal (CM), pea protein isolate (PPI), and wheat gluten (WG) at different ratios (CM:PPI:WG = 0:70.0:30.0, 17.5:52.5:30.0, 35.0:35.0:30.0, 52.5:17.5:30.0, and 70.0:0:30.0 w/w). The results indicated that the addition of cornmeal reduced the water holding capacity, oil holding capacity, and nitrogen solubility index of the extrudates. Extrudates without cornmeal exhibited the highest hardness (15,924 ± 1138 g) and the best fibrous texture. Concurrently, changes in the secondary structure of the proteins were observed: the content of random coils, β-sheets, and α-helices decreased, while the content of β-turns increased with greater cornmeal content. In addition, hydrogen bonding in the CM-PPI-WG blend was a major force for structural formation and stability. Overall, cornmeal demonstrates significant potential as a critical component in the development of innovative extrudates. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-024-01756-0.
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