Zein as a structural protein in gluten-free systems: an overview

Zein, a class of alcohol-soluble prolamines in maize endosperm, is mainly composed of alpha-zein, beta-zein, and gamma-zein. It has been recognized as a structural protein for various gluten-free systems since it can form glutenlike viscoelastic network. The formation of viscoelastic zein network can make up for the structural defect of gluten-free doughs caused by the lack of gluten. To make the most of structural functionality of zein in glutenfree foods, it is important to clearly elucidate the fundamental properties of zein network. In this article, these properties have been discussed, analyzed and summarized from the relationship between protein network and structural functionality of zein, the feature and formation mechanism of zein network, factors affecting zein network and the applications of zein network in improving the quality of gluten-free food. In addition, this article also looks forward to potential research areas on zein network. (C) 2021 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Automated summary

Zein, a type of protein found in maize endosperm, can create a gluten-like viscoelastic network in gluten-free foods. Understanding the fundamental properties of zein network is crucial for improving the quality of gluten-free products.