Modification of zein dough functionality using kafirin as a coprotein
Mphokuhle B Ncube1, Janet Taylor1, Scott R Bean2
1Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa.
Food Chemistry
|November 22, 2021
Summary
Kafirin, a sorghum protein, enhances the elasticity and strength of zein-based doughs, showing promise as a coprotein. Waxy-HD kafirin offers superior elasticity due to its hydrophobicity.
Area of Science:
- Food Science and Technology
- Protein Chemistry
- Materials Science
Background:
- Zein, a corn prolamin, is a potential gluten substitute but lacks elasticity.
- Sorghum kafirin is a prolamin with potential as a functional food ingredient.
- Understanding kafirin's properties is crucial for developing novel protein-based materials.
Purpose of the Study:
- To investigate kafirin as a coprotein with zein in visco-elastic dough models.
- To compare the functional properties of kafirins from different sorghum varieties.
- To assess the impact of kafirin on the rheological and structural characteristics of zein doughs.
Main Methods:
- High-performance liquid chromatography (HPLC) for kafirin characterization.
- Rheological testing to measure visco-elastic properties (elasticity, tensile strength).
- Confocal laser scanning microscopy (CLSM) for structural analysis of protein copolymers.
Main Results:
- Kafirin addition improved zein's visco-elastic mass elasticity and tensile strength in model doughs.
- Waxy-HD kafirin exhibited higher elasticity, attributed to its smaller molecular size and increased surface hydrophobicity.
- Zein-kafirin copolymers formed linear fibrils, indicating good compatibility, though dough strength remained lower than gluten-based doughs.
Conclusions:
- Sorghum kafirin acts as an effective coprotein with zein, enhancing dough elasticity and strength.
- Waxy-HD kafirin demonstrates superior visco-elastic properties compared to regular kafirin.
- Further research is needed to explore kafirin-zein copolymer applications in non-wheat flour products.
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