Oxidation of commercial (α-type) zein with hydrogen peroxide improves its hydration and dramatically increases dough extensibility even below its glass transition temperature

dc.contributor.authorTaylor, J.R.N. (John Reginald Nuttall)
dc.contributor.authorJohnson, Stuart K.
dc.contributor.authorTaylor, Janet
dc.contributor.authorNjila, Sharon
dc.contributor.authorJackaman, Connie
dc.contributor.emailjohn.taylor@up.ac.zaen_ZA
dc.date.accessioned2016-07-13T07:35:12Z
dc.date.issued2016-07
dc.description.abstractTo improve the rheological properties of zein doughs, a-type zein and zein-starch doughs were prepared with the oxidising agents, hydrogen peroxide and peroxidase, which strengthen gluten-based doughs by cross-linking. Hydrogen peroxide and peroxidase increased zein dough extensibility compared to preparation with water. Hydrogen peroxide prepared zein doughs were extensible and cohesive below zein’s glass transition temperature. The doughs did not exude water and maintained flexibility when stored. Confocal laser scanning microscopy revealed that in zein-starch doughs prepared with hydrogen peroxide a thin continuous zein matrix was formed around the starch granules, whereas doughs prepared with water exhibited clumps of granules. SDS-PAGE of zein doughs and films treated with the oxidising agents showed no evidence of zein polymerisation, nor did Fourier transform infrared spectrometry reveal any significant changes in secondary structure. Further, hydrogen peroxide treatment did not increase zein film glass transition temperature, but it did increase transition enthalpy, and film water uptake increased with hydrogen peroxide concentration. The greatly increased extensibility of hydrogen peroxide prepared zein doughs and their improved water-holding are not due to oxidative cross-linking. It is proposed that the effects are primarily due to hydroxylation of amino acid aliphatic side chains, improving hydration through hydrogen bonding.en_ZA
dc.description.departmentFood Scienceen_ZA
dc.description.embargo2017-07-31
dc.description.librarianhb2016en_ZA
dc.description.sponsorshipJRNT for a Curtin University Hadyn William Fellowship, 2013e2104. SN for a Mastercard scholarship. The South African NRF and THRIP programmes.en_ZA
dc.description.urihttp://www.elsevier.com/locate/jcsen_ZA
dc.identifier.citationTaylor, JRN, Johnson, SK, Taylor, J, Njila, S & Jackaman, C 2016, 'Oxidation of commercial (α-type) zein with hydrogen peroxide improves its hydration and dramatically increases dough extensibility even below its glass transition temperature', Journal of Cereal Science, vol. 70, pp. 108-115.en_ZA
dc.identifier.issn0733-5210 (print)
dc.identifier.issn1095-9963 (online)
dc.identifier.other10.1016/j.jcs.2016.05.025
dc.identifier.urihttp://hdl.handle.net/2263/55633
dc.language.isoenen_ZA
dc.publisherElsevieren_ZA
dc.rights© 2016 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Journal of Cereal Science. 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. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Cereal Science, vol. 70, pp. 108-115, 2016. doi : 10.1016/j.jcs.2016.05.025.en_ZA
dc.subjectDough extensibilityen_ZA
dc.subjectHydrogen peroxideen_ZA
dc.subjectOxidising agentsen_ZA
dc.subjectZeinen_ZA
dc.subjectWater-holdingen_ZA
dc.titleOxidation of commercial (α-type) zein with hydrogen peroxide improves its hydration and dramatically increases dough extensibility even below its glass transition temperatureen_ZA
dc.typePostprint Articleen_ZA

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