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Modification of zein dough functionality using kafirin as a coprotein.

Mphokuhle B Ncube1, Janet Taylor1, Scott R Bean2

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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.

Keywords:
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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.