Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems

Show simple item record Taylor, J.R.N. (John Reginald Nuttall) Taylor, Janet Campanella, Osvaldo H. Hamaker, Bruce R. 2016-05-03T10:13:12Z 2016-01
dc.description.abstract The dough functionality of the storage proteins in “gluten-free” grains has been studied for almost 25 years. Zein, maize prolamin, when isolated as a-zein can form a wheat gluten-like visco-elastic dough when mixed with water above its glass transition temperature. There is good evidence that its doughforming properties are related to a change in protein conformation from a-helix to b-sheet and association of the molecules into fibrils. Stabilisation of b-sheet structure and visco-elasticity can be enhanced by inclusion of a co-protein. No other isolated cereal or pseudocereal storage protein has been shown to form a visco-elastic dough. Many treatments have been applied to improve “gluten-free” storage protein functionality, including acid/base, deamidation, cross-linking by oxidising agents and transglutaminase, proteolysis, disulphide bond reduction and high pressure treatment. Such treatments have some limited positive benefits on batter-type dough functionality, but none is universally effective and the effects seem to be dependent on the composition and structure of the particular storage protein. Research into mutants where prolamin synthesis is altered appears to be promising in terms of improved dough functionality and scientific understanding. Research into how treatments affect the functionality and structure of isolated storage proteins from “gluten-free” grains other than maize is required. en_ZA
dc.description.department Food Science en_ZA
dc.description.embargo 2017-01-31
dc.description.librarian hb2016 en_ZA
dc.description.uri en_ZA
dc.identifier.citation Taylor, JRN, Taylor, J, Campanella, OH & Hamaker, BR 2016, 'Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems', Journal of Cereal Science, vol. 67, pp. 22-34. en_ZA
dc.identifier.issn 0733-5210 (print)
dc.identifier.issn 1095-9963 (online)
dc.identifier.other 10.1016/j.jcs.2015.09.003
dc.language.iso en en_ZA
dc.publisher Elsevier en_ZA
dc.rights © 2015 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. 67, pp. 22-34, 2016. doi : 10.1016/j.jcs.2015.09.003. en_ZA
dc.subject Beta-sheet en_ZA
dc.subject Co-protein en_ZA
dc.subject Gluten-free en_ZA
dc.subject Zein en_ZA
dc.title Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems en_ZA
dc.type Postprint Article en_ZA

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