Modification of zein dough functionality using kafirin as a coprotein

Ncube, Mphokuhle B.; Taylor, Janet; Bean, Scott R.; Ioerger, Brian P.; Taylor, J.R.N. (John Reginald Nuttall)

dc.contributor.author	Ncube, Mphokuhle B.
dc.contributor.author	Taylor, Janet
dc.contributor.author	Bean, Scott R.
dc.contributor.author	Ioerger, Brian P.
dc.contributor.author	Taylor, J.R.N. (John Reginald Nuttall)
dc.date.accessioned	2022-03-29T04:39:09Z
dc.date.issued	2022-03
dc.description.abstract	Kafirin, sorghum prolamin, was investigated as a coprotein for zein as visco-elastic masses and in starch-based model doughs. Regular kafirin and kafirins from waxy and high protein digestibility (HD) sorghum crosses were studied. HPLC revealed that waxy-HD kafirin was of smaller molecular size and low in β-kafirin. It also had greater surface hydrophobicity. Kafirin addition to zein increased visco-elastic mass elasticity up to ≈50% stress-recovery, similar to wheat gluten. Waxy-HD kafirin gave the highest elasticity, possibly due to its hydrophobicity. Kafirin inclusion at 2:8 parts zein increased the tensile strength of model doughs. Maximum strength was, however, only 60% that of gluten-based dough. Kafirin from regular sorghum gave the highest strength, possibly because of greater disulphide-bonded polymerisation. Confocal laser scanning microscopy showed that zein-kafirin copolymers formed fairly linear fibrils in stretched doughs, indicating excellent compatibility between the proteins. Future research should establish how kafirin-zein copolymer performs in non-wheat flour products.	en_ZA
dc.description.department	Consumer Science	en_ZA
dc.description.department	Food Science	en_ZA
dc.description.embargo	2022-12-07
dc.description.librarian	hj2022	en_ZA
dc.description.sponsorship	The South African National Research Foundation	en_ZA
dc.description.uri	http://www.elsevier.com/locate/foodchem	en_ZA
dc.identifier.citation	Ncube, M.B., Taylor, J., Bean, S.R. et al. 2022, 'Modification of zein dough functionality using kafirin as a coprotein', Food Chemistry, vol. 373, part B, art. 131547, pp. 1-9, doi : 10.1016/j.foodchem.2021.131547.	en_ZA
dc.identifier.issn	0308-8146 (print)
dc.identifier.issn	1873-7072 (online)
dc.identifier.other	10.1016/j.foodchem.2021.131547
dc.identifier.uri	http://hdl.handle.net/2263/84678
dc.language.iso	en	en_ZA
dc.publisher	Elsevier	en_ZA
dc.rights	© 2021 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. A definitive version was subsequently published in Food Chemistry, vol. 373, part B, art. 131547, pp. 1-9, 2022. doi : 10.1016/j.foodchem.2021.131547.	en_ZA
dc.subject	Coprotein	en_ZA
dc.subject	Dough	en_ZA
dc.subject	Gluten-free	en_ZA
dc.subject	Kafirin	en_ZA
dc.subject	Visco-elastic	en_ZA
dc.subject	Zein	en_ZA
dc.subject	Sorghum prolamin	en_ZA
dc.title	Modification of zein dough functionality using kafirin as a coprotein	en_ZA
dc.type	Postprint Article	en_ZA