| Literature DB >> 28873577 |
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.Entities:
Keywords: Dough; Elasticity; High protein digestibility; Kafirin; Stress-relaxation
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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