Comparison of Functional Characteristics of Modified Corn Gluten Meal in Vitro and in an Emulsified Meat Model System

Abstract

Corn gluten meal (CGM) was pH-adjusted (6.6) and particle-size reduced (MC7, 7 μm; MC38, 38 μm) then compared with native CGM and soy protein isolate (SPI) for emulsifying activity (EA) and emulsifying stabilization (ES), oil-binding capacity (OBC), and water-holding capacity (WHC) in vitro and in an emulsified meat model system. MC7 and MC38 had EA, ES, and OBC, which was superior to native CGM; no significant change occurred in water solubility. In 1% and 2% NaCl solution, MC7 and MC38 resulted in more stable emulsions than SPI. In an emulsified meat model system, SPI had superior ES to CGM-based substances; however, reheated cook losses did not differ.