Alteration of Kafirin and Kafirin Film Structure by Heating with Microwave Energy and Tannin Complexation

Byaruhanga, Yusuf Byenkya; Emmambux, Mohammad Naushad; Belton, Peter; Wellner, Nikolaus; Ng, Kim G.; Taylor, John R.N.

doi:10.1021/jf052942z

Cited by 47 publications

(62 citation statements)

References 37 publications

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“…Achouri and Zhang (2001) also found a pronounced tendency of soy protein hydrolysates towards randomness with increasing modification level. It is feasible to believe that under high electrostatic repulsion and steric hindrance of the bulky negatively-charged acyl groups, most α-helical chains might have unraveled, leading to random coils, and then some of these unraveled chains probably realigned into β-conformations (Byaruhanga et al 2006), facilitated by hydrophobic interactions.…”

Section: Fourier Transform Infrared (Ftir) Spectramentioning

confidence: 99%

Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate

et al. 2016

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Influence of maleylation on the physicochemical and functional properties of rapeseed protein isolate was studied. Acylation increased whiteness value and dissociation of proteins, but reduced free sulfhydryl and disulfide content (p < 0.05). Intrinsic fluorescence emission and FTIR spectra revealed distinct perturbations in maleylated proteins' tertiary and secondary conformations. Increase in surface hydrophobicity, foaming capacity, emulsion stability, protein surface load at oil-water interface and decrease in surface tension at air-water interface, occurred till moderate level of modification. While maleylation impaired foam stability, protein solubility and emulsion capacity were markedly ameliorated (p < 0.05), which are concomitant with decreased droplet size distribution (d 32 ). In-vitro digestibility and cytotoxicity tests suggested no severe ill-effects of modified proteins, especially up to low degrees of maleylation. The study shows good potential for maleylated rapeseed proteins as functional food ingredient.

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Section: Fourier Transform Infrared (Ftir) Spectramentioning

confidence: 99%

Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate

et al. 2016

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“…This was done because casting a film from commercial zein in aqueous ethanol has been found to result in an increase in β-sheet structure (Chen et al, 2014) and β-sheet secondary structure is indicative of aggregation (Mizutani et al, 2003;Byaruhanga et al, 2006). When the total zein that had been cast into a film using aqueous ethanol was treated with warm water above the T g of zein, a dough did not form.…”

Section: Total Zein Dough Formationmentioning

confidence: 99%

Formation of a viscoelastic dough from isolated total zein (α-, β- and γ-zein) using a glacial acetic acid treatment

King

Taylor

2016

Journal of Cereal Science

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Abbreviations: 2D-PAGE -Two dimensional polyacrylamide gel electrophoresis, CLSMConfocal laser scanning microscopy, FTIR -Fourier transform infrared spectroscopy, T gglass transition temperature 1 AbstractOnly predominantly α-type zein (commercial zein) has been shown to form a viscoelastic dough. In maize zein comprises α-, β-, γ-and δ-zein (total zein). Because glacial acetic acid can fully solubilise zein, its effect was investigated. Dissolving total zein (comprising α-, β-, γ-and δ-zein)_ in glacial acetic acid and casting a film, enabled a viscoelastic dough to be formed with water above zein's T g . The dough was stronger and less extensible than commercial zein dough made without film formation. When residual acetic acid was removed from the total zein film, a dough still formed.. CLSM showed that the total zein dough fibrils were shorter and less well-aligned than those of commercial zein dough and appeared as particles. Disulphide bond cross-linking was probably responsible, for total zein dough stiffness. FTIR showed that total zein wet doughs and total zein slurry with water were predominantly β-sheet, indicating that β-sheet conformation was not directly responsible for dough formation. It is suggested that acetic acid brings about chemical changes in zein, enabling it to better interact with water molecules, counteracting disulphide bonding effects, allowing total zein to form a dough. This is the first report of viscoelastic dough formation from total zein. 2

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“…Cross-linking has also been investigated to improve the tensile properties of cast kafirin films (18) and cast zein films (19). Also, zein fibers 4 have been cross-linked to improve their mechanical properties (20), water stability (21), and cytocompatibility (22).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Modification of Kafirin Microparticles and Their Ability To Bind Bone Morphogenetic Protein-2 (BMP-2), for Application as a Biomaterial

Anyango

Duneas²,

Taylor

2012

J. Agric. Food Chem.

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Vacuolated spherical kafirin microparticles mean diameter 5 µm, can be formed from an acidic solution with water addition. Three dimensional scaffolds for hard tissue repair require large structures with a high degree of interconnected porosity. Cross-linking the formed kafirin microparticles using wet heat or glutaraldehyde treatment resulted in larger structures (approx. 20 µm), which whilst similar in size and external morphology, were apparently formed by further assisted-assembly by two significantly different mechanisms. Heat treatment, which increased vacuole size, involved kafirin polymerization by disulfide bonding with the microparticles being formed from round, coalesced nanostructures, as shown by AFM. Kafirin polymerization of glutaraldehyde treated microparticles was not by disulfide bonding and the nanostructures, as revealed by AFM, were spindle shaped. Both treatments enhanced BMP-2 binding to the microparticles, probably due to their increased size. Thus, these modified kafirin microparticles have potential as natural, non-animal protein bio-active scaffolds.

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Alteration of Kafirin and Kafirin Film Structure by Heating with Microwave Energy and Tannin Complexation

Cited by 47 publications

References 37 publications

Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate

Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate

Formation of a viscoelastic dough from isolated total zein (α-, β- and γ-zein) using a glacial acetic acid treatment

Physicochemical Modification of Kafirin Microparticles and Their Ability To Bind Bone Morphogenetic Protein-2 (BMP-2), for Application as a Biomaterial

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