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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Authors

Elhassan, Mohammed S.M.
Oguntoyinbo, Segun I.
Taylor, Janet
Taylor, J.R.N. (John Reginald Nuttall)

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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.

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Keywords

Dough, Elasticity, High protein digestibility, Kafirin, Stress-relaxation, Glacial acetic acid (GAA)

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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.