Rheological properties of kafirin and zein prolamins
Artikel i vetenskaplig tidskrift, 2008

The possibility of forming dough from kafirin was investigated and laboratory prepared kafirin was formed into a viscoelastic dough system. Measurements with Contraction Flow showed that dough systems prepared from kafirin and from commercial zein had the required extensional rheological properties for baking of leavened bread. The extensional viscosity and strain hardening of the kafirin and zein dough systems were similar to those of gluten and wheat flour doughs. The kafirin dough system, however, unlike the zein dough system rapidly became very stiff. The stiffening behaviour of the kafirin dough system was presumed to be caused by cross-linking of kafirin monomers. SDS-PAGE showed that the kafirin essentially only contained alpha- and gamma-kafirin, whereas the zein essentially only contained alpha-zein. Since gamma-kafirin contains more cysteine residues than the alpha-prolamin it is more likely to form disulphide cross-links, which probably caused the differences in stiffening behaviour between kafirin and zein dough systems. Overall the kafirin dough system displayed rheological properties sufficient for baking of porous bread. Kafirin like zein appears to have promising properties for making non-gluten leavened doughs. (c) 2007 Elsevier Ltd. All rights reserved.

BREADMAKING PERFORMANCE

COOKING

extensional

FLOURS

FILMS

VITRO PROTEIN DIGESTIBILITY

kafirin

viscosity

GRAIN

zein

ENDOSPERM

WHEAT GLUTEN

dough

strain hardening

DOUGH

viscoelasticity

SORGHUM

Författare

A. Oom

Swedish Institute for Food and Biotechnology

A. Pettersson

Swedish Institute for Food and Biotechnology

J. R. N. Taylor

Universiteit van Pretoria

Mats Stading

Chalmers, Material- och tillverkningsteknik, Polymera material och kompositer

Journal of Cereal Science

0733-5210 (ISSN) 1095-9963 (eISSN)

Vol. 47 109-116

Ämneskategorier

Materialteknik

DOI

10.1016/j.jcs.2007.02.005