Characterization and evaluation of emulsifying properties of high pressure microfluidized and pH shifted corn gluten meal

This study presents a potential application for adding value to corn gluten meal, which is often used as animal feed and underutilized in food industry. This study is aimed to improve water holding ability of zein-rich by product corn gluten and investigate possibility of using it as an emulsifier. The potential use of microfluidization (500–1250 bar and 25 °C) and pH shifting (to pH6, 8, and 10) as a modification process for corn gluten meal...