The Major Seed Storage Proteins of Spelt Wheat, Sorghum, Millets and Pseudocereals

Shewry, Peter R.

doi:10.1007/978-3-662-09544-7_1

Cited by 28 publications

(24 citation statements)

References 70 publications

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“…18 and 15 kD ( Figure 1B). The former are consistent with γ-zein and the latter with β-zein (Lawton and Wilson, 2003) and possibly also the 16 kDa γ-zein (Shewry, 2002). Thus, the 2-D PAGE showed that the total zein comprised the all the major zein sub-classes, α-, β-, γ-and δ-zein which are present in maize kernels, and that the commercial zein was predominantly α-zein.…”

Section: -D Pagementioning

confidence: 77%

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: -D Pagementioning

confidence: 77%

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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“…Research and development on acha and iburu cereal grains is experiencing renewed interest in Africa and the rest of the world, particularly for its flavour and nutritional qualities (Jideani et al 2000;Shewry 2002;Koreissi et al 2007). Acha and iburu proteins have composition similar to that of white rice (Temple and Bassa 1991;Jideani and Akingbala 1993), but having relatively higher sulphur amino acid (methionine and cystine) content (de Lumen et al 1993;Lasekan 1994;Jideani et al 1994a).…”

Section: Uniqueness Of Acha and Iburu Cereal Grain Proteinsmentioning

confidence: 98%

Developments on the cereal grains Digitaria exilis (acha) and Digitaria iburua (iburu)

Jideani

2011

J Food Sci Technol

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Research and development on these indigenous African cereal grains, acha (Digitaria exilis Stapf) and iburu (D. iburua Stapf), is experiencing renewed interest not just in Africa but the rest of the world. It is believed that acha and iburu may have nutraceutical properties, as it is used in some areas for managing diabetes. Value addition and exploitation of fonio (acha and iburu) in the development of health or speciality foods like acha-bread, biscuit, cookies, sour dough, traditional drinks, nonfermented steamed and granulated dumpling products are gaining interest. These grains may also contribute in addressing some very relevant challenges in today's food formulation-both from functionality and health perspectives. The constraint of low yield is receiving attention in cereal breeding programmes which may give rise to a new generation of 'healthy' cereal grains in future. Further research on acha and iburu whole grains will hopefully lead to increase understanding of the health effects of grain components and to increase the intake of health-protective grain components. Moreover, with strong consumer demand for these grains due to their potential nutritional and health benefits, and because they help to satisfy the demand for a more varied cereal diet, efforts should be made to tackle the obstacles militating against production, improved quality, competitiveness and value-addition.

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“…Zein, kafirin and pennisetin prolamins, presumably as a result of their relative hydrophobicity and disulphide bond cross-linking (Shewry, 2002;Belton et al, 2006), are isolated in protein bodies in the starchy endosperm cells of the mature grain (Adams et al, 1976). Likewise, the rice prolamins are isolated in Type I protein bodies (Saito et al, 2012) and the glutelins are isolated in Type II protein bodies (Yamagata et al, 1982) and in oats the globulin and prolamin storage proteins are co-located in the same protein bodies (reviewed by .…”

Section: Isolation In Protein Bodiesmentioning

confidence: 99%

Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems

Taylor

Campanella

et al. 2016

Journal of Cereal Science

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The dough functionality of the storage proteins in "gluten-free" grains has been studied for almost 25 years. Zein, maize prolamin, when isolated as α-zein can form a wheat gluten-like visco-elastic dough when mixed with water above its glass transition temperature. There is good evidence that its dough-forming properties are related to a change in protein conformation from α-helix to β-sheet and association of the molecules into fibrils. Stabilisation of β-sheet structure and visco-elasticity can be enhanced by inclusion of a co-protein. No other isolated cereal or pseudocereal storage protein has been shown to form a visco-elastic dough. Many treatments have been applied to improve "gluten-free" storage protein functionality, including acid/base, deamidation, cross-linking by oxidising agents and transglutaminase, proteolysis, disulphide bond reduction and high pressure treatment. Such treatments have some limited positive benefits on batter-type dough functionality, but none is universally effective and the effects seem to be dependent on the composition and structure of the particular storage protein. Research into mutants where prolamin synthesis is altered appears to be promising in terms of improved dough functionality and scientific understanding. Research into how treatments affect the functionality and structure of isolated storage proteins from "gluten-free" grains other than maize is required.2

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The Major Seed Storage Proteins of Spelt Wheat, Sorghum, Millets and Pseudocereals

Cited by 28 publications

References 70 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

Developments on the cereal grains Digitaria exilis (acha) and Digitaria iburua (iburu)

Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems

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