dc.contributor.author |
Elhassan, Mohammed S.M.
|
|
dc.contributor.author |
Oguntoyinbo, Segun I.
|
|
dc.contributor.author |
Taylor, Janet
|
|
dc.contributor.author |
Taylor, J.R.N. (John Reginald Nuttall)
|
|
dc.date.accessioned |
2017-07-25T13:19:54Z |
|
dc.date.issued |
2018-01 |
|
dc.description.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. |
en_ZA |
dc.description.department |
Food Science |
en_ZA |
dc.description.embargo |
2019-01-15 |
|
dc.description.librarian |
hj2017 |
en_ZA |
dc.description.sponsorship |
The Howard G. Buffett Foundation through the Norman E. Borlaug Institute for International Agriculture of Texas A&M University. The Bill and Melinda Gates Grand Challenges 9, Africa Biofortified Sorghum Project through a sub-grant from the Africa Harvest Biotechnology Foundation International. The University of Pretoria for a Research Support Bursary for MSM Elhassan. |
en_ZA |
dc.description.uri |
http://www.elsevier.com/locate/foodchem |
en_ZA |
dc.identifier.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. |
en_ZA |
dc.identifier.issn |
1873-7072 (online) |
|
dc.identifier.issn |
0308-8146 (print) |
|
dc.identifier.other |
10.1016/j.foodchem.2017.06.114 |
|
dc.identifier.uri |
http://hdl.handle.net/2263/61440 |
|
dc.language.iso |
en |
en_ZA |
dc.publisher |
Elsevier |
en_ZA |
dc.rights |
© 2017 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. 239, pp. 333-342, 2017. doi : 10.1016/j.foodchem.2017.06.114. |
en_ZA |
dc.subject |
Dough |
en_ZA |
dc.subject |
Elasticity |
en_ZA |
dc.subject |
High protein digestibility |
en_ZA |
dc.subject |
Kafirin |
en_ZA |
dc.subject |
Stress-relaxation |
en_ZA |
dc.subject |
Glacial acetic acid (GAA) |
en_ZA |
dc.title |
Formation and properties of viscoelastic masses made from kafirin by a process of simple coacervation from solution in glacial acetic acid using water |
en_ZA |
dc.type |
Postprint Article |
en_ZA |