Journal
FOOD CHEMISTRY
Volume 239, Issue -, Pages 333-342Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.06.114
Keywords
Dough; Elasticity; High protein digestibility; Kafirin; Stress-relaxation
Funding
- Africa Harvest Biotechnology Foundation International
- University of Pretoria
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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 degrees 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 beta- or gamma-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 degrees C but their elastic component increased. FTIR showed that when kafirin was dissolved in GAA its alpha-helical conformation increased substantially. Dissociation of the kafirin molecules in GAA, assuming a alpha-helical conformation may have enhanced water binding, enabling viscoelastic mass formation. (C) 2017 Elsevier Ltd. All rights reserved.
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