Literature DB >> 28873577

Formation and properties of viscoelastic masses made from kafirin by a process of simple coacervation from solution in glacial acetic acid using water.

Mohammed S M Elhassan1, Segun I Oguntoyinbo1, Janet Taylor1, John R N Taylor2.   

Abstract

Stable viscoelastic masses have been formed from kafirin in a mainly aqueous system. Kafirin was dissolved in glacial acetic acid (GAA) and simple coacervation was performed by rapid addition of 15°C water under low shear. Kafirin precipitated out as a network of hydrated fibrils which could be hand-kneaded into a viscoelastic mass. These could be formed from a very wide range of kafirins, including those where β- or γ-subclass expression was suppressed. Kafirin composition influenced the appearance of the masses but did not fundamentally affect stress-relaxation behaviour. Fresh kafirin masses exhibited similar elasticity and viscous flow balance to gluten. They maintained functionality when stored for several days at 10°C but their elastic component increased. FTIR showed that when kafirin was dissolved in GAA its α-helical conformation increased substantially. Dissociation of the kafirin molecules in GAA, assuming a α-helical conformation may have enhanced water binding, enabling viscoelastic mass formation.
Copyright © 2017 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Dough; Elasticity; High protein digestibility; Kafirin; Stress-relaxation

Mesh:

Substances:

Year:  2017        PMID: 28873577     DOI: 10.1016/j.foodchem.2017.06.114

Source DB:  PubMed          Journal:  Food Chem        ISSN: 0308-8146            Impact factor:   7.514


  2 in total

1.  Macroencapsulation of Paraffin in a Polymer-Gypsum Composite Using Granulation Technique.

Authors:  Krzysztof Powała; Andrzej Obraniak; Dariusz Heim; Andrzej Mrowiec
Journal:  Materials (Basel)       Date:  2022-05-25       Impact factor: 3.748

Review 2.  Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems.

Authors:  Javier Espinoza-Herrera; Luz María Martínez; Sergio O Serna-Saldívar; Cristina Chuck-Hernández
Journal:  Foods       Date:  2021-01-08
  2 in total

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