Modification of zein dough functionality using kafirin as a coprotein
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Date
Authors
Ncube, Mphokuhle B.
Taylor, Janet
Bean, Scott R.
Ioerger, Brian P.
Taylor, J.R.N. (John Reginald Nuttall)
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
Kafirin, sorghum prolamin, was investigated as a coprotein for zein as visco-elastic masses and in starch-based model doughs. Regular kafirin and kafirins from waxy and high protein digestibility (HD) sorghum crosses were studied. HPLC revealed that waxy-HD kafirin was of smaller molecular size and low in β-kafirin. It also had greater surface hydrophobicity. Kafirin addition to zein increased visco-elastic mass elasticity up to ≈50% stress-recovery, similar to wheat gluten. Waxy-HD kafirin gave the highest elasticity, possibly due to its hydrophobicity. Kafirin inclusion at 2:8 parts zein increased the tensile strength of model doughs. Maximum strength was, however, only 60% that of gluten-based dough. Kafirin from regular sorghum gave the highest strength, possibly because of greater disulphide-bonded polymerisation. Confocal laser scanning microscopy showed that zein-kafirin copolymers formed fairly linear fibrils in stretched doughs, indicating excellent compatibility between the proteins. Future research should establish how kafirin-zein copolymer performs in non-wheat flour products.
Description
Keywords
Coprotein, Dough, Gluten-free, Kafirin, Visco-elastic, Zein, Sorghum prolamin
Sustainable Development Goals
Citation
Ncube, M.B., Taylor, J., Bean, S.R. et al. 2022, 'Modification of zein dough functionality using kafirin as a coprotein', Food Chemistry, vol. 373, part B, art. 131547, pp. 1-9, doi : 10.1016/j.foodchem.2021.131547.