Effect of acid and base treatments on structural, rheological, and antioxidant properties of α-zein

Zhang, Boce; Luo, Yangchao; Wang, Qin

doi:10.1016/j.foodchem.2010.06.019

Cited by 185 publications

(114 citation statements)

References 50 publications

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“…The zein control film (FC) presented antioxidant activity in all performed tests since amino acid residues present antioxidant activity (Zhang, Luo, & Wang, 2011). In agreement with the antioxidant evaluation of the pinhão coat extracts alone (Table 4), the DPPH results of the corresponding extracted-loaded films were similar (P > 0.05).…”

Section: Tb De Freitas Et Alsupporting

confidence: 80%

Antioxidants extraction from Pinhão ( Araucaria angustifolia (Bertol.) Kuntze) coats and application to zein films

Freitas

Santos

Silva

et al. 2018

Food Packaging and Shelf Life

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A B S T R A C TSeeds from Araucaria angustifolia (Bertol.) Kuntze are consumed after cooking and their coats discarded. Both coats and the cooking water present phenolic compounds, which may be used to improve mechanical properties and provide antioxidant characteristics to films. The objective of this work was to obtain and pinhão coat extracts and to apply these polyphenolic-rich extracts in zein films. Phenolic compounds composition, extraction yield and antioxidant activity (DPPH, ABTS and FRAP) of the extracts were determined. The most abundant molecules present in the hydroethanolic extract were (+)-catechin and an (epi)catechin dimer, whereas protocatechuic acid were predominant in the both cooking water and ethanolic extracts. Glass transition temperature of zein was not found in the extract-loaded films. Morphological changes were also caused by the presence of the extracts yielding smoother surfaces. The extracts added to zein films led to a three-fold increase in tensile strength (from 5.80 MPa to 17.65 MPa) and two-fold increase in the elongation at break (from 1.60% to 3.18%).

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Section: Tb De Freitas Et Alsupporting

confidence: 80%

Antioxidants extraction from Pinhão ( Araucaria angustifolia (Bertol.) Kuntze) coats and application to zein films

Freitas

Santos

Silva

et al. 2018

Food Packaging and Shelf Life

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show abstract

“…However, such severe conditions do not reflect what would happen in a food system. Zhang et al (2011) examined the effects of milder acid and base treatments (0.0005-0.002 HCl and NaOH) on commercial zein at 20ºC, below zein's T g in water. They found structural changes occurred under both acidic and basic conditions (pH 2.7 and 12.5)…”

Section: Acid/base Treatmentsmentioning

confidence: 99%

“…These changes involved a decrease in α-helix, β-sheet and β-turns and were attributed to mild deamidation of glutamine residues, since there was no evidence of fragmentation or polymerisation of zein molecules by SDS-PAGE. Deamidation of glutamine by acid or base results in the formation of glutamate (Zhang et al, 2011), which has an additional third pKa of 4.07. The conformational changes in the zein resulted in decreased viscosity, elastic modulus and viscous modulus.…”

Section: Chemical and Physical Modificationmentioning

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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“…Thus, the effect of the acidic conditions on zein dough properties were not due to zein covalent bond hydrolysis or polymerisation. Similarly, Zhang et al (2011), working with zein dissolved in aqueous ethanol adjusted to a range of pHs with HCl or NaOH did not find any evidence of "fragmentation" or oligomerisation. This is unlike the situation in gluten dough formation where disulphide bond-sulphydryl group interchange is believed to play a crucial role in dough development (Wieser, 2012).…”

mentioning

confidence: 93%

“…1A d,f) of these zein doughs prepared in dilute lactic and acetic acids may have been the result of the increase in α-helical conformation of the zein. Zhang et al (2011) found that the rheological properties of zein dissolved in aqueous ethanol were altered when the pH was adjusted to both acidic and basic pHs. It exhibited decreased viscosity, elastic modulus and viscous modulus.…”

mentioning

confidence: 99%

Improvement of zein dough characteristics using dilute organic acids

Sly

Taylor

2014

Journal of Cereal Science

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Abbreviations: T g , glass transition temperature; SDS-PAGE, sodium dodecyl sulphatepolyacrylamide gel electrophoresis; FTIR, fourier transform infrared spectroscopy; CLSM, confocal laser scanning microscopy. 2 HIGHLIGHTSLactic and acetic acids increase zein dough extensibility but maintain cohesiveness Fine and uniform zein dough fibril structure is formed with acid preparation Zein-starch doughs prepared with acids can hold air and be inflated by AlveographyZein dough improvement apparently due to change in secondary structure AbstractThe replacement of gluten in dough products poses a major challenge. Preparing zein doughs in dilute acetic acid and lactic acid, such as produced during sourdough fermentation, was 3

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Effect of acid and base treatments on structural, rheological, and antioxidant properties of α-zein

Cited by 185 publications

References 50 publications

Antioxidants extraction from Pinhão ( Araucaria angustifolia (Bertol.) Kuntze) coats and application to zein films

Antioxidants extraction from Pinhão ( Araucaria angustifolia (Bertol.) Kuntze) coats and application to zein films

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

Improvement of zein dough characteristics using dilute organic acids

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