Modification of zein dough functionality using kafirin as a coprotein
| dc.contributor.author | Ncube, Mphokuhle B. | |
| dc.contributor.author | Taylor, Janet | |
| dc.contributor.author | Bean, Scott R. | |
| dc.contributor.author | Ioerger, Brian P. | |
| dc.contributor.author | Taylor, J.R.N. (John Reginald Nuttall) | |
| dc.contributor.email | john.taylor@up.ac.za | en_ZA |
| dc.date.accessioned | 2022-03-29T04:39:09Z | |
| dc.date.issued | 2022-03 | |
| dc.description.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. | en_ZA |
| dc.description.department | Consumer Science | en_ZA |
| dc.description.department | Food Science | en_ZA |
| dc.description.embargo | 2022-12-07 | |
| dc.description.librarian | hj2022 | en_ZA |
| dc.description.sponsorship | The South African National Research Foundation | en_ZA |
| dc.description.uri | http://www.elsevier.com/locate/foodchem | en_ZA |
| dc.identifier.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. | en_ZA |
| dc.identifier.issn | 0308-8146 (print) | |
| dc.identifier.issn | 1873-7072 (online) | |
| dc.identifier.other | 10.1016/j.foodchem.2021.131547 | |
| dc.identifier.uri | http://hdl.handle.net/2263/84678 | |
| dc.language.iso | en | en_ZA |
| dc.publisher | Elsevier | en_ZA |
| dc.rights | © 2021 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. 373, part B, art. 131547, pp. 1-9, 2022. doi : 10.1016/j.foodchem.2021.131547. | en_ZA |
| dc.subject | Coprotein | en_ZA |
| dc.subject | Dough | en_ZA |
| dc.subject | Gluten-free | en_ZA |
| dc.subject | Kafirin | en_ZA |
| dc.subject | Visco-elastic | en_ZA |
| dc.subject | Zein | en_ZA |
| dc.subject | Sorghum prolamin | en_ZA |
| dc.title | Modification of zein dough functionality using kafirin as a coprotein | en_ZA |
| dc.type | Postprint Article | en_ZA |