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Corn gluten meal is a by-product of corn starch production. To extend its application in the food industry, the extrusion of corn gluten meal was conducted, and the effects of temperature (80, 100, 120, and 140 °C) on physicochemical properties and protein structure of the extrudates were investigated. Corn gluten meal was texturized when the extrusion temperature reached 120 °C, and puffed when it reached 140 °C. With an increment of temperature from 120 to 140 °C, the bulk density, particle size, and zeta-potential of extrudates decreased (from 662.0 to 642.5 mg/cm

In order to further explain the fillet texture improvement of Yellow River carp (Cyprinus carpio) fed with faba bean (Vicia faba L.), a three-month rearing trial was conducted to investigate fatty acid composition, antioxidant capacity, myofiber development, collagen deposition and transcriptome in white muscle of two farmed carp groups (One was fed only faba bean, the other was fed commercial diet). As a strong oxidant, faba bean changed fatty acids composition in white muscle, especially DHA and EPA, up-regulated the levels of reactive oxygen species (ROS) and down-regulated major antioxidant enzyme activities in the hepatopancreas and white muscle. Through the analysis of transcriptome and subsequent verification analysis, we speculated that the increase of ROS led to the decrease of myofiber diameter and collagen metabolism. This study provides a theoretical basis for further understanding the regulation of faba bean on fillet texture characteristic of Yellow River carp.