Improvement of zein dough characteristics using dilute organic acids

Show simple item record Sly, Alexandra Claire Taylor, Janet Taylor, J.R.N. (John Reginald Nuttall) 2014-06-04T09:27:24Z 2014-06-04T09:27:24Z 2014-07
dc.description.abstract The replacement of gluten in dough products poses a major challenge. Preparing zein doughs in dilute acetic acid and lactic acid, such as produced during sourdough fermentation, was investigated. Increasing acid concentrations (0.7, 1.3 and 5.4% [v/v]) increased zein extensibility and reduced the stress and related parameters. Preparation of zein-maize starch/- rice doughs in dilute organic acids improved dough properties to the extent that the doughs could hold air and be inflated into a bubble by Alveography. Further, they exhibited similar Stability (P), Distensibility and deformation energy (W) to wheat flour dough. Confocal laser scanning microscopy revealed an ordered linear fibril network in zein and zein-rice flour doughs prepared in the dilute acids, which became uniform with increasing acid concentration. SDS-PAGE showed that the acids did not hydrolyse or polymerise the zein. FTIR indicated that the acidic conditions slightly increased the proportion of α-helical conformation in the zein doughs, possibly as a result of deamination. This conformational change may be responsible for the considerably improved zein dough properties. Zein doughs prepared in dilute organic acids show potential as a gluten replacement in gluten-free formulations. en_US
dc.description.librarian hb2014 en_US
dc.description.uri en_US
dc.identifier.citation Sly, AC, Taylor, J & Taylor, JRN 2014, 'Improvement of zein dough characteristics using dilute organic acids', Journal of Cereal Science, vol. 60, no. 1, pp. 157-163. en_US
dc.identifier.issn 0733-5210 (print)
dc.identifier.issn 1095-9963 (online)
dc.identifier.other 10.1016/j.jcs.2014.02.006
dc.language.iso en en_US
dc.publisher Elsevier en_US
dc.rights © 2014 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Journal of Cereal Science. 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. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Cereal Science, vol. 60, no. 1, pp. 157-163, 2014. doi : 10.1016/j.jcs.2014.02.006. en_US
dc.subject Zein en_US
dc.subject Organic acids en_US
dc.subject Gluten-free en_US
dc.subject Organic acids en_US
dc.subject Rheology en_US
dc.subject Fibrils en_US
dc.title Improvement of zein dough characteristics using dilute organic acids en_US
dc.type Postprint Article en_US

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