Formation and properties of viscoelastic masses made from kafirin by a process of simple coacervation from solution in glacial acetic acid using water
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Date
Authors
Elhassan, Mohammed S.M.
Oguntoyinbo, Segun I.
Taylor, Janet
Taylor, J.R.N. (John Reginald Nuttall)
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
Stable viscoelastic masses have been formed from kafirin in a mainly aqueous system. Kafirin was dissolved in glacial acetic acid (GAA) and simple coacervation was performed by rapid addition of 15 °C water under low shear. Kafirin precipitated out as a network of hydrated fibrils which could be hand-kneaded into a viscoelastic mass. These could be formed from a very wide range of kafirins, including those where β- or γ-subclass expression was suppressed. Kafirin composition influenced the appearance of the masses but did not fundamentally affect stress-relaxation behaviour. Fresh kafirin masses exhibited similar elasticity and viscous flow balance to gluten. They maintained functionality when stored for several days at 10 °C but their elastic component increased. FTIR showed that when kafirin was dissolved in GAA its α-helical conformation increased substantially. Dissociation of the kafirin molecules in GAA, assuming a α-helical conformation may have enhanced water binding, enabling viscoelastic mass formation.
Description
Keywords
Dough, Elasticity, High protein digestibility, Kafirin, Stress-relaxation, Glacial acetic acid (GAA)
Sustainable Development Goals
Citation
Elhassan, M.S.M., Oguntoyinbo, S.I., Taylor, J. & Taylor, J.R.N. 2018, 'Formation and properties of viscoelastic masses made from kafirin by a process of simple coacervation from solution in glacial acetic acid using water', Food Chemistry, vol. 239, pp. 333-342.