Effect of Calcium Stearyl Lactylate on Physicochemical Properties of Texturized Wheat Gluten

In order to improve the processing properties of texturized wheat gluten (TWG), we studied the effect of calcium stearyl lactylate (CSL) (0-0.12%, w/w) on the physicochemical properties and structure of TWG using a twin screw extruder. Results showed that the hardness, adhesiveness, and chewiness of TWG significantly increased by 161.55%, 225.06% and 138.54%, respectively, with addition of 0.08% CSL during twin-screw extrusion processing. Moreover, Raman spectroscopy indicated that CSL encouraged new disulfide bond formation during extrusion treatment. Infrared spectroscopy and reducing electrophoresis demonstrated that CSL inhibited the Maillard reaction. Increasing the amount of CSL resulted in shifts from alpha-helix and beta-turn structures into beta-sheet and random coil structures, as evidenced by secondary structure analyses. Overall, features of TWG were modificated by CSL which made TWG a valuable material can be used for the development of fibrous meat alternatives, thus widening the application of wheat gluten products for meeting consumer requirements.