Comparison of formation of visco-elastic masses and their properties between zeins and kafirins

Show simple item record Taylor, Janet Anyango, Joseph Ochieng Muhiwa, Peter J. Oguntoyinbo, Segun I. Taylor, J.R.N. (John Reginald Nuttall) 2018-01-10T08:10:14Z 2018-04-15
dc.description.abstract Zeins of differing sub-class composition much more readily formed visco-elastic masses in water or acetic acid solutions than equivalent kafirin preparations. Visco-elastic masses could be formed from both zein and kafirin preparations by coacervation from glacial acetic acid. Dissolving the prolamins in glacial acetic acid apparently enabled protonation and complete solvation. Stress-relaxation analysis of coacervated zein and kafirin visco-elastic masses showed they were initially soft. With storage, they became much firmer. Zein masses exhibited predominantly viscous flow properties, whereas kafirin masses were more elastic. The γ-sub-class is apparently necessary for the retention of visco-elastic mass softness with kafirin and zein, and for elastic recovery of kafirin. Generally, regardless of water or acetic acid treatment, all the zein preparations had similar FTIR spectra, with greater α-helical conformation, than the kafirin preparations which were also similar to each other. Kafirin visco-elastic masses have a much higher elastic character than zein masses. en_ZA
dc.description.department Food Science en_ZA
dc.description.embargo 2019-04-15
dc.description.librarian hj2018 en_ZA
dc.description.uri en_ZA
dc.identifier.citation Taylor, J., Anyango, J.O., Muhiwa, P.J., Oguntoyinbo, S.I. & Taylor, J.R.N. 2018, 'Comparison of formation of visco-elastic masses and their properties between zeins and kafirins', Food Chemistry, vol. 245, pp. 178-188. en_ZA
dc.identifier.issn 0308-8146 (print)
dc.identifier.issn 1873-7072 (online)
dc.identifier.other 10.1016/j.foodchem.2017.10.082
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. 245, pp. 178-188, 2018. doi : 10.1016/j.foodchem.2017.10.082. en_ZA
dc.subject Kafirin en_ZA
dc.subject Zein en_ZA
dc.subject Visco-elastic mass en_ZA
dc.subject Acetic acid en_ZA
dc.subject Rheology en_ZA
dc.subject Elasticity en_ZA
dc.subject Equivalence classes en_ZA
dc.subject Fourier transform infrared spectroscopy (FTIR) en_ZA
dc.subject Stress relaxation en_ZA
dc.subject Water treatment en_ZA
dc.subject Elastic recovery en_ZA
dc.subject Flow properties en_ZA
dc.subject Glacial acetic acid en_ZA
dc.subject Helical conformation en_ZA
dc.subject Relaxation analysis en_ZA
dc.subject Organic acids en_ZA
dc.title Comparison of formation of visco-elastic masses and their properties between zeins and kafirins en_ZA
dc.type Postprint Article en_ZA

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