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Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry

التفاصيل البيبلوغرافية
العنوان: Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry
المؤلفون: Rosa S. Espiricueta-Candelaria, Aidee I. Sánchez-Reséndiz, Luz María Martínez, Cristina Chuck-Hernández
المصدر: CyTA - Journal of Food, Vol 20, Iss 1, Pp 228-235 (2022)
بيانات النشر: Taylor & Francis Group, 2022.
سنة النشر: 2022
المجموعة: LCC:Nutrition. Foods and food supply
LCC:Food processing and manufacture
مصطلحات موضوعية: Acid extraction, bakery, kafirin, lactic acid, resins, SDS-PAGE, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
الوصف: The evaluation of different methods for kafirin extraction was made to obtain techno-functional concentrates from two sorghum cultivars. The concentrates were rheologically evaluated in a “dough-like” resin system to assess their potential as a gluten substitute. Under acidic extractions (ethanol 70%, pH 2.5), yields of 56.98% and 46.31% for white (WS) and red sorghum (RS) were obtained, with the highest purity for WS (74.54%). A characteristic electrophoretic pattern was obtained for kafirins, including fractions α1, α2, β and γ. The WS protein was used to prepare resins with lactic acid (LA) as a plasticizing agent, showing similar extensibility to zein (11.37 vs. 11.89 mm respectively) but below wheat gluten (42.61 mm). The microstructure of kafirin resins showed air encapsulation and alignment as fibers. This study allowed to explore new food-compatible extractions for kafirin and evaluate how they will perform rheologically at the kneading stage using a simple resin method.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
Spanish; Castilian
تدمد: 19476337
1947-6345
1947-6337
Relation: https://doaj.org/toc/1947-6337; https://doaj.org/toc/1947-6345
DOI: 10.1080/19476337.2022.2128428
URL الوصول: https://doaj.org/article/de7c2bfa35674b8fb95abcd4c8ad4bbd
رقم الأكسشن: edsdoj.7c2bfa35674b8fb95abcd4c8ad4bbd
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:19476337
19476345
DOI:10.1080/19476337.2022.2128428