Microstructural changes in zein proteins during extrusion

Scanning

Volumn 21, Issue 3, 1999, Pages 212-216

  Batterman Azcona, Sheri J ^a   Lawton, John W ^a,b   Hamaker, Bruce R ^a  

^a PURDUE UNIVERSITY   (United States)

^b NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Corn gluten meal; Extrusion; TEM; Zein

Indexed keywords

PROTEIN; STARCH; ZEIN;

ARTICLE; CORN; ENERGY; IMMUNOGOLD STAINING; NONHUMAN; PRIORITY JOURNAL; PROTEIN STRUCTURE; TRANSMISSION ELECTRON MICROSCOPY;

EID: 0033036209     PISSN: 01610457     EISSN: None     Source Type: Journal    
DOI: 10.1002/sca.4950210307     Document Type: Article

References (12)

1. Batterman-Azcona SJ, Hamaker BR: Changes occurring in protein body structure and α-zein during cornflake processing. Cereal Chem 75, 217-221 (1998)
2. Batterman-Azcona SJ, Lawton JW, Hamaker BR: Effect of specific mechanical energy on protein bodies and α-zeins in corn flour extrudates. Cereal Chem 76, 316-320 (1999)
3. Ben-Hdech H, Gallant DJ, Bouchet B, Guegeun J, Melcion JP: Extrusion-cooking of pea flour: Structural and immunocytochemical aspects. Food Struct 10, 203-212 (1991)
4. Esen A: Separation of alcohol-soluble proteins (zeins) from maize into three fractions by differential solubility. Plant Physiol 80, 623-627 (1986)
5. Fukushima D: Structures of plant storage proteins and their functions. Food Rev Int 7, 353-381 (1991)
6. Hamaker BR, Mohamed AA, Habben JE, Huang CP, Larkins BA: Efficient procedure for extracting maize and sorghum kernel protein reveals higher prolamin contents than the conventional methods. Cereal Chem 72, 583-588 (1995)
7. Kazemzadeh M, Aguilera JM, Rhee KC: Use of microscopy in the study of vegetable protein texturization. Food Tech 36,111-118 (1982)
8. Larkins BA, Lending CR, Wallace JC, Galili G, Kawata EE, Geetha BB, Kriz AL, Martin DN, Bracker CE: Zein gene expression during maize endosperm development. In The Molecular Basis of Plant Development (Ed. Goldberg R). A.R. Liss Inc., New York (1989) 109-120
9. Lawton J: Viscoelasticity of zein-starch dough. Cereal Chem 69, 351-355 (1992)
10. Lending CR, Larkins BA: Changes in the zein composition of protein bodies during maize endosperm development. Plant Cell 1, 1011-1023 (1989)
11. Noguchi A: Extrusion cooking of high-moisture protein foods. In Extrusion Cooking (Eds. Mercier C, Linko P, Harper JM). American Association of Cereal Chemists Inc., St. Paul, Minn. (1989) 343-370
12. Shogren RL, Jasberg BK: Aging properties of extruded high amylose starch. J Environ Polym Degradation 2, 99-109 (1994)