Films from Laboratory‐Extracted Sorghum Kafirin

Buffo, Roberto A.; Weller, Curtis L.; Gennadios, Aristippos

doi:10.1094/cchem.1997.74.4.473

Cited by 42 publications

(33 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The WVP measured by Buffo et al, 43 i.e., 5.5 g mm/m 2 h kPa, was higher than those found in the present investigation, probably due to the stronger plasticization (i.e., higher content of the hydrophilic components in the films) of the studied films. The films investigated by Emmambux et al, 33 da Silva and Taylor, 36 and Taylor et al 37 had very low WVP values, lower than those found in this study.…”

Section: Barrier Propertiescontrasting

confidence: 82%

“…Our kafirin results can be compared with those of Buffo et al 43 and Emmambux et al 33 ; the σ b results match, while ɛ b as reported by Buffo et al is far higher (106%). However, the films examined in the investigation by Buffo et al contained higher amounts of plasticizers (52% w/w, 53:47 w/w glycerol/PEG) than did the present study.…”

Section: Thermomechanical Properties Analysissupporting

confidence: 81%

See 1 more Smart Citation

Mechanical and Barrier Properties of Avenin, Kafirin, and Zein Films

Gillgren

Stading

2008

Food Biophysics

View full text Add to dashboard Cite

Biodegradable and renewable materials can be manufactured from prolamins, which are the major storage protein fraction of cereals. This paper investigates the material properties of oat prolamin (avenin), corn prolamin (zein), and sorghum prolamin (kafirin). Glass transition temperature, dry solid content, stress at break, strain at break, oxygen permeability, and water vapor permeability were analyzed at different plasticizer contents. Avenin was plasticized with glycerol, and kafirin and zein were plasticized with a mixture of polyethylene glycol, glycerol, and lactic acid. Avenin displayed potential, although it did not exhibit the mechanical qualities of gluten, which resembles avenin at the molecular level. Compared to kafirin and zein, avenin was more extensible at low plasticizer contents, while kafirin and especially zein were more extensible at the highest plasticizer content. Avenin was far weaker than the other two at all plasticizer contents. Kafirin and zein displayed similar barrier properties, whereas avenin was notably more permeable.

show abstract

Section: Barrier Propertiescontrasting

confidence: 82%

Section: Thermomechanical Properties Analysissupporting

confidence: 81%

Mechanical and Barrier Properties of Avenin, Kafirin, and Zein Films

Gillgren

Stading

2008

Food Biophysics

View full text Add to dashboard Cite

show abstract

“…This suggested a higher propensity towards intermolecular disulfide cross-linking, despite a similar high degree of sequence homology between the storage proteins of the two cereals [269]. Buffo et al [270] evidenced that films from laboratory-extracted sorghum kafirin containing glycerol and polyethylenene glycol 400 and prepared by solution casting showed tensile and water vapor barrier properties similar to films from commercial corn zein. Kafirin films appeared more intensely colored than zein films.…”

Section: Emerging Proteins From Plant Kingdommentioning

confidence: 99%

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

et al. 2015

View full text Add to dashboard Cite

Abstract:There is increasing research towards the substitution of petrochemicals by sustainable components. Biopolymers such as proteins, polysaccharides, and lipids derive from a variety of crop sources and most promisingly from waste streams generated during their processing by the agro food industry. Among those, proteins of different types such as whey, casein, gelatin, wheat gluten, soy protein or zein present a potential beyond the food and feed industry for the application in packaging. The general protein hydrophilicity promotes a good compatibility to polar surfaces, such as paper, and a good barrier to apolar gases, such as oxygen and carbon dioxide. The present review deals with the development of protein-based coatings and films. It includes relevant discussion for application in paper or board products, as well as an outlook on its future industrial potential. Proteins with suitable functionalities as food packaging materials are described as well as the different technologies for processing the coatings and the current state of the art about the coating formulations for selectively modulating barrier, mechanical, surface and end of life properties. Some insights onto regulations about packaging use, end of life and perspectives of such natural coating for decreasing the environmental impact of packages are given.

show abstract

“…The non-food uses of these products are also discussed, as the films can exhibit thermoplastic behaviour, and also be modified to change the rate of hydrophobicity and compatibility with synthetic substances (Cuq et al 1998). The sorghum kafirins have been used to form films similar to those formed from zeins (Buffo et al 1997). A byproduct of the sorghum dry milling process, the bran, has also been investigated as a source of kafirin for these purposes (da Silva and Taylor 2004).…”

Section: Transgenic Cereal Storage Protein Genesmentioning

confidence: 99%

Multifunctional grains for the future: genetic engineering for enhanced and novel cereal quality

Godwin

Williams

Pandit

et al. 2008

In Vitro Cell.Dev.Biol.-Plant

View full text Add to dashboard Cite

Cereals provide more than half the world population's calorific intake, and have a variety of other important uses as food and beverage ingredients, livestock feeds, and as sources of renewable energy and industrial components. The technology to genetically modify many important cereals is now well-established, thereby presenting new opportunities to produce cereals with enhanced quality and novel properties. In 2007, GM (genetically modified) maize with insect and herbicide resistance was grown on over 30 million hectares worldwide, yet to date, there are no GM cereals with enhanced or novel grain (enduse) qualities being grown in commercial farmers' fields. This review will discuss some of the latest GM technology developments reported to enhance the quality of cereals for food and other uses. Developments and opportunities involving gene manipulation for starch and protein quality, as well as non-starch polysaccharides, phenolic compounds and micronutrients will also be discussed. The current paucity of GM cereals with enhanced grain quality is not related to the absence of technological progress, rather it is the regulatory and consumer acceptance issues that have slowed the release of these crops.

show abstract

Films from Laboratory‐Extracted Sorghum Kafirin

Cited by 42 publications

References 19 publications

Mechanical and Barrier Properties of Avenin, Kafirin, and Zein Films

Mechanical and Barrier Properties of Avenin, Kafirin, and Zein Films

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

Multifunctional grains for the future: genetic engineering for enhanced and novel cereal quality

Contact Info

Product

Resources

About