Highly viscous dough-forming properties of marama protein
| dc.contributor.author | Amonsou, E.O. (Eric Oscar) | |
| dc.contributor.author | Taylor, J.R.N. (John Reginald Nuttall) | |
| dc.contributor.author | Minnaar, Amanda | |
| dc.contributor.email | amanda.minnaar@up.ac.za | en_US |
| dc.date.accessioned | 2012-09-10T06:42:25Z | |
| dc.date.available | 2012-09-10T06:42:25Z | |
| dc.date.issued | 2012-03 | |
| dc.description.abstract | Marama bean is an indigenous Southern African oilseed legume with an unusual protein composition. Hence, its rheological properties were studied. Marama protein formed a highly viscous and extensible dough when compared to soya and gluten. With a dough of 38% moisture, marama protein extensibility was very high (304%), twice that of gluten and soya, and this increased considerably (> 3 fold) when the moisture content was increased to 45%. With added peroxidase, the storage modulus (G') of marama protein dough increased with time, suggesting the formation of new and strong protein networks. Dityrosine crosslinks were detected in the doughs. Marama protein showed a single transition with a denaturation temperature higher than soya glycinin. Marama protein appeared more hydrophobic and contained more β-sheet structure than soya. Thus, the highly viscous and extensible rheological behaviour of marama protein is probably related to its high β-sheet conformation, hydrophobic interactions and tyrosine crosslinks. | en_US |
| dc.description.sponsorship | The European Union, EU Marama II Project No.: 03205. | en_US |
| dc.description.uri | http://www.elsevier.com/locate/foodchem | en_US |
| dc.identifier.citation | Eric O. Amonsou, John R.N. Taylor, M. Naushad Emmambux, K. Gyebi Duodu, Amanda Minnaar, Highly viscous dough-forming properties of marama protein, Food Chemistry, vol. 134, no. 3, pp. 1519-1526 (2012), doi: 10.1016/j.foodchem.2012.03.066. | en_US |
| dc.identifier.issn | 0308-8146 (print) | |
| dc.identifier.issn | 1873-7072 (online) | |
| dc.identifier.other | 10.1016/j.foodchem.2012.03.066 | |
| dc.identifier.uri | http://hdl.handle.net/2263/19722 | |
| dc.language.iso | en | en_US |
| dc.publisher | Elsevier | en_US |
| dc.rights | © 2012 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. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry, vol. 134, no. 3 , 2012, doi.:/10.1016/j.foodchem.2012.03.066. | en_US |
| dc.subject | Marama | en_US |
| dc.subject | Soya | en_US |
| dc.subject | Gluten | en_US |
| dc.subject | Protein rheology | en_US |
| dc.title | Highly viscous dough-forming properties of marama protein | en_US |
| dc.type | Postprint Article | en_US |