Effects of various extraction methods on the performance of corn fiber gum-pea protein composite gels

Authors

• Wu Chenglong, Food Science and Pharmacy College , Zhejiang Ocean University , Zhoushan , Zhejiang 316022 , China
• Jiang Zhili, Food Science and Pharmacy College , Zhejiang Ocean University , Zhoushan , Zhejiang 316022 , China
• Huang Lilin, Food Science and Pharmacy College , Zhejiang Ocean University , Zhoushan , Zhejiang 316022 , China
• Tang Leiming, Zhoushan Institute for Food and Drug Control , Zhoushan , Zhejiang 316022 , ChinaFollow
• Sun Xiaohong, Food Science and Pharmacy College , Zhejiang Ocean University , Zhoushan , Zhejiang 316022 , China

Corresponding Author(s)

唐雷鸣（1988—），男，舟山市食品药品检验检测研究院高级工程师，硕士。E-mail：383471911@qq.com

Abstract

[Objective] This study aims to investigate the effects of three extraction methods - alkaline extraction, enzymatic extraction, and acid extraction - on the properties of corn fiber gum (CFG)-pea protein composite gels. [Methods] CFG was extracted from corn bran using the three methods. The gel strength, water-holding capacity, rheological properties, and microstructure of the CFG-pea protein composite gels are evaluated. [Results] The CFG extracted by enzymatic extraction increases the gel strength of pea protein gels from (27.20±2.45) g to (65.80±2.67) g, and the water-holding capacity from (40.60±3.40)% to (75.80±5.10)%. Additionally, it forms a more compact and ordered network structure with pea protein, demonstrating superior viscoelasticity. In contrast, the CFG extracted by alkaline and acid extraction contributes less to the composite gel properties compared with that extracted by enzymatic extraction. [Conclusion] The CFG-pea protein composite gel prepared with enzymatically extracted CFG exhibits the best overall performance.

Publication Date

7-25-2026

First Page

153

Last Page

159

DOI

10.13652/j.spjx.1003.5788.2025.80631

Recommended Citation

Chenglong, Wu; Zhili, Jiang; Lilin, Huang; Leiming, Tang; and Xiaohong, Sun (2026) "Effects of various extraction methods on the performance of corn fiber gum-pea protein composite gels," Food and Machinery: Vol. 42: Iss. 7, Article 19.
DOI: 10.13652/j.spjx.1003.5788.2025.80631
Available at: https://www.ifoodmm.cn/journal/vol42/iss7/19

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