Yingying Zhang, Chang Wu, Xin Fang, Lei Xu, Huishan Shen, Mengxuan Song, Hua Zhang, Guangzhong Luan
) of zein, whereas extrusion showed the opposite trend. Analysis showed ethanol bonded to zein primarily through hydrophobic interactions, hydrogen bonds, and van der Waals forces. This binding induced the partial unfolding of zein molecules, thereby exposing additional hydrophobic residues and hydrogen-bonding sites, facilitating the formation of zein networks predominantly driven by non-covalent forces. Plasticization with 10 % ethanol above 40 °C is recommended to optimize E-zein functionality. These findings provide molecular-level insights into the interactions (hydrophobic, hydrogen-bonding, and van der Waals) between zein and ethanol and guide strategies for improving gluten-free zein foods.