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

dc.contributor.authorTaylor, Janet
dc.contributor.authorAnyango, Joseph Ochieng
dc.contributor.authorMuhiwa, Peter J.
dc.contributor.authorOguntoyinbo, Segun I.
dc.contributor.authorTaylor, J.R.N. (John Reginald Nuttall)
dc.contributor.emailjanet.taylor@up.ac.zaen_ZA
dc.date.accessioned2018-01-10T08:10:14Z
dc.date.issued2018-04-15
dc.description.abstractZeins 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.departmentFood Scienceen_ZA
dc.description.embargo2019-04-15
dc.description.librarianhj2018en_ZA
dc.description.urihttp://www.elsevier.com/locate/foodchemen_ZA
dc.identifier.citationTaylor, 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.issn0308-8146 (print)
dc.identifier.issn1873-7072 (online)
dc.identifier.other10.1016/j.foodchem.2017.10.082
dc.identifier.urihttp://hdl.handle.net/2263/63467
dc.language.isoenen_ZA
dc.publisherElsevieren_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.subjectKafirinen_ZA
dc.subjectZeinen_ZA
dc.subjectVisco-elastic massen_ZA
dc.subjectAcetic aciden_ZA
dc.subjectRheologyen_ZA
dc.subjectElasticityen_ZA
dc.subjectEquivalence classesen_ZA
dc.subjectFourier transform infrared spectroscopy (FTIR)en_ZA
dc.subjectStress relaxationen_ZA
dc.subjectWater treatmenten_ZA
dc.subjectElastic recoveryen_ZA
dc.subjectFlow propertiesen_ZA
dc.subjectGlacial acetic aciden_ZA
dc.subjectHelical conformationen_ZA
dc.subjectRelaxation analysisen_ZA
dc.subjectOrganic acidsen_ZA
dc.titleComparison of formation of visco-elastic masses and their properties between zeins and kafirinsen_ZA
dc.typePostprint Articleen_ZA

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