Modification of zein dough functionality using kafirin as a coprotein

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Authors

Ncube, Mphokuhle B.
Taylor, Janet
Bean, Scott R.
Ioerger, Brian P.
Taylor, J.R.N. (John Reginald Nuttall)

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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.

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Keywords

Coprotein, Dough, Gluten-free, Kafirin, Visco-elastic, Zein, Sorghum prolamin

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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.