Oxidation of commercial (α-type) zein with hydrogen peroxide improves its hydration and dramatically increases dough extensibility even below its glass transition temperature

Taylor, John R.N.; Johnson, Stuart; Taylor, Janet; Njila, Sharon; Jackaman, Connie

doi:10.1016/j.jcs.2016.05.025

Cited by 23 publications

(17 citation statements)

References 29 publications

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“…However, the data shows that the presence of acetic acid in commercial zein dough made it far more extensible than when water alone was used. This is similar to the effect of commercial zein dough preparation with hydrogen Figure 4: Representative stress-strain curves of the effects of zein type, film formation and rinsing residual glacial acetic acid out with distilled water on zein doughs made with distilled water or 1.3% (w/w) acetic acid peroxide (Taylor et al, 2016a). Like zein dough preparation with hydrogen peroxide, this is as result of formation of continuous fibrils (Figure 3) as was previously found by Sly et al (2014) with commercial zein dough prepared with dilute organic acids.…”

Section: Tensile Properties Of α-Zein and Total Zein Doughssupporting

confidence: 60%

“…Furthermore, recent work concerning the reasons for zein's viscoelasticity with respect to formation of a β-sheet conformation (Erickson et al, 2012) and improvement of zein dough properties using dilute acetic acid and lactic acids (Sly et al, 2014) or the oxidising agent hydrogen peroxide (Taylor et al, 2016a) have shown promise. However, to date virtually all research on zein dough functionality has involved using preparations comprising essentially only the α-zein class (Taylor et al, 2016b).…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Tensile Properties Of α-Zein and Total Zein Doughssupporting

confidence: 60%

Section: Introductionmentioning

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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“…However, no direct evidence has been presented. With regard to direct effects of oxidizing agents on commercial zein (which largely lacks γ‐zein), it has been found that “dough” preparation in the presence of hydrogen peroxide greatly enhances the resulting extensibility of zein viscoelastic masses (Taylor, Johnson, Taylor, Njila, & Jackaman, ). This finding was attributed to hydroxylation of aliphatic amino acid side chains in zein through oxidation by the hydrogen peroxide.…”

Section: Physical and Chemical Modification Of Kafirin To Improve Funmentioning

confidence: 99%

“…Perhaps, surprisingly, in view of the well‐described effects of cross‐linking on kafirin film properties (“Different Solvents,” “Plasticization,” “Chemical Cross‐Linking,” and “Enzymic Cross‐Linking”), there is a dearth of research into the effects of oxidants on the functional properties of kafirin and zein bioplastics. With cast films made from commercial zein, Taylor, Johnson, et al () showed that treatment of the zein with hydrogen peroxide did not cause evident disulfide‐ or other covalent‐bond‐mediated polymerization of the zein. However, film‐water uptake was enhanced.…”

Section: Physical and Chemical Modification Of Kafirin To Improve Funmentioning

confidence: 99%

Making Kafirin, the Sorghum Prolamin, into a Viable Alternative Protein Source

Taylor

2018

J Americ Oil Chem Soc

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Kafirin, the sorghum prolamin, is the most hydrophobic of the prolamins, and forms disulfide crosslinks because of its high cysteine content. It is noted for its slow digestibility but does not trigger any adverse response when consumed by celiacs. These properties make kafirin potentially valuable in both food and nonfood applications, especially as a bioplastic and encapsulating agent. Despite these valuable properties, to date there is no commercial production of kafirin and consequently no commercial products. Extraction technologies that could be upscaled for industrial use are described. Also, genetic and physicochemical techniques that have been applied to improve the functional and nutritional properties of kafirin as a functional food ingredient and as a bioplastic are reviewed. It is proposed that kafirin extraction and bioplastic manufacture should be located at the site of grain bioethanol production. This would enable the use of a consistent supply of inexpensive, highprotein feedstock from sorghum distillers dried grains with solubles, as well as a ready supply of inexpensive ethanol for extraction. In addition, equipment would be available for solvent recovery, and transportation costs could be minimized. These factors would contribute to making kafirin economically viable as an alternative protein source. KeywordsSorghum Á Prolamin Á Kafirin Á Bioethanol Á Distillers dried grains with solubles (DDGS) Á Bioplastic Á Nutrition Á Functional properties Á Food ingredient Á Brewery spent grain J Am Oil Chem Soc (2018) 95: 969-990. J Am Oil Chem Soc (2018) 95: 969-990 J Am Oil Chem Soc (2018) 95: 969-990 971 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 969-990 973 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 969-990

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“…Additional research found that zein doughs prepared with hydrogen peroxide added showed increased extensibility and had the ability to remain extensible below the glass transition of zein (J.R.N. Taylor, Johnson, Taylor, Njila, & Jackaman, ), which was significant as handling of untreated zein dough below T g resulted in destruction of zein fibrils, loss of dough functionality, and poor bread quality (Lawton, ; Schober et al., ).…”

Section: Introductionmentioning

confidence: 99%

Factors Influencing Zein–Whole Sorghum Flour Dough Formation and Bread Quality

Akın

Bean

Smith

et al. 2019

Journal of Food Science

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Zein is known to able to form viscoelastic dough with wheat-like properties under certain conditions. Several studies have been conducted to explain the mechanism behind this ability and to improve the functionality and end-use quality of zein-based dough systems. However, most of this research has been conducted using zein in combination with isolated starches or high-starch flours. To investigate the production of additional zein-whole sorghum flour breads, experiments were conducted to determine factors impacting zein-whole sorghum flour dough and bread quality. Optimizing water levels, using defatted zein and/or sorghum flour, and increasing zein content in dough formulas were investigated as initial formulation steps. Of these factors, increasing zein content from 20% to 30% (flour weight basis) had the greatest impact, resulting in stronger zein-based dough and improved bread quality. Additives and zein treatments shown to impact zein functionality were then investigated for their effect of zein-whole sorghum flour breads. Mixing zein and whole sorghum flour with 0.5% hydrogen peroxide, 5% ethanol, or 3% hydroxypropyl methylcellulose resulted in improved dough strength and bread quality. Breads made from whole white sorghum flour had improved quality compared to zein-based breads made with black or high-tannin whole sorghum flour.Practical Application: Zein is known to be able to form wheat-like dough when mixed under the right conditions. Most of the research on zein-based dough and food products has used high-starch flours. This project investigated optimizing the production of zein-whole sorghum flour dough and bread as an alternative. Increasing the zein content in the formula and using additives including ethanol and HPMC produced breads from zein-whole sorghum flour that were like those made with zein and pure starch.

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Oxidation of commercial (α-type) zein with hydrogen peroxide improves its hydration and dramatically increases dough extensibility even below its glass transition temperature

Cited by 23 publications

References 29 publications

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

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

Making Kafirin, the Sorghum Prolamin, into a Viable Alternative Protein Source

Factors Influencing Zein–Whole Sorghum Flour Dough Formation and Bread Quality

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