Structural Characterization of α-Zein

Momany, Frank A.; Sessa, David J.; Lawton, John W.; Selling, Gordon W.; Hamaker, Sharon A. H.; Willett, J. L.

doi:10.1021/jf058135h

Cited by 184 publications

(147 citation statements)

References 18 publications

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“…Classic Argos model based on 9 anti-parallel α-helices within a distorted cylinder (Argos et al, 1982). Modified models based on extended hairpin, rod or ribbonlike structures 17 x 4.5 x 1.2 nm, with clearly defined hydrophilic and hydrophobic domains (Matsushima et al, 1997;Bugs et al, 2004;Forato et al, 2004;Momany et al, 2006) Mainly β-sheet, β-turn and random coil (Shewry and Tatham, 1990). No structural model.…”

Section: Composition and Structure Of The Storage Proteins Of Non-whementioning

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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Section: Composition and Structure Of The Storage Proteins Of Non-whementioning

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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“…Prolamins are storage proteins that receive a different name for each cereal, namely zein (corn), kafirins (sorghum), gliadin (wheat), hordeins (barley), secalins (rice), and avenines (oats). Usually, wheat, oats, rice and barley have fewer prolamins than corn and sorghum (Momany et al, 2006;Giuberti et al, 2014).…”

Section: Starch-protein Complexesmentioning

confidence: 99%

Starch in ruminant diets: a review

Gómez

Posada²,

Olivera³

2016

Rev Colomb Cienc Pecu

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SummaryBackground: starch is an important energy source for ruminants nutrition. This carbohydrate is often used to improve rumen fermentation, optimizing digestion of structural carbohydrates and increasing protein flow to the small intestine. Microbial and digestive enzymes are involved in starch digestion, generating products that can positively or negatively affect animal performance and health, depending on the starch contents of the diet. Objective: to describe the basic characteristics of starches, the factors affecting its nutritional availability, and its effects in ruminants. Conclusion: a number of factors affect starch digestibility, including granule size, amylose/amylopectin ratio, proportion of farinaceous and vitreous endosperm, presence of starch-lipid and starch-protein complexes, and physical-chemical processing of the feed. Ingestion of large amounts of starch can trigger ruminal acidosis. However, its rational use in the diet has positive effects on methane emissions, and in milk yield and composition.

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“…Este melhor desempenho é resultado da reduzida presença de matriz proteica nesta região, matriz esta que tem perfil hidrofóbico e dificulta o ataque enzimático (Momany et al, 2006).…”

Section: Tabela 4 Médias De Produtividade De Grãos No Ponto De Ensilunclassified

Características bromatológicas do grão e forragem de híbridos de milho com diferentes texturas de grãos

Rossi

Faria

Mendes

et al. 2016

Agraria

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RESUMOForam avaliados doze híbridos comerciais de milho com grãos duros e dentados em dois locais no Centro Sul do Paraná, com o objetivo de estudar o efeito da vitreosidade dos grãos no comportamento agronômico, valor nutricional e na digestibilidade da massa seca dos grãos e da forragem no ponto de ensilagem. O delineamento experimental foi de blocos ao acaso, e a colheita para análise da qualidade da forragem e dos grãos, foi realizada no estádio de ¾ da linha do leite no grão, correspondente ao ponto de ensilagem. Foram avaliadas características produtivas, vitreosidade, digestibilidade dos grãos e da forragem, bem como características bromatológicas dos híbridos avaliados. Houve efeito significativo para locais, híbridos, e para interação híbridos x locais para características de importância para forragem. Por meio da análise da vitreosidade constatou-se genótipos de milho com textura dos grãos, variando de 50,1 a 75,2% demonstrando variabilidade disponível para o caráter em híbridos comerciais. Os híbridos AS 1572PRO e AG 8041PRO de grãos dentados semi dentados, destacaram-se e podem ser recomendados como sendo de elevada produtividade de massa seca digestível.Palavras-chave: grãos dentados, grãos duros, ponto de ensilagem, vitreosidade, Zea mays Bromatological characteristics of the grain and forage of corn hybrids with different grains textures ABSTRACTWere evaluated twelve commercial corn hybrids with hard and dent grains in two locals in South Central of Paraná State, South Region, Brazil, with the objective of study the effect of the vitreousness of the grains in agronomic behavior, nutritional value and digestibility dry mass of grains and forage, at the silage maturity. The experimental design was randomize blocks, and the harvest for forage and gains quality analysis was performed at the ¾ of the milk line stage in grain, corresponding at silage maturity. Were evaluated yield characteristics, vitreousness, digestibility of grains and forage, as well as bromatological characteristics of the evaluated hybrids. There was significant effect to locals, hybrids and to interaction hybrids x locals, in important forage quality characteristic. The vitreousness analyses possibly to verify corn genotypes with grains textures ranging from 50.1 to 75.2%, showing variability available for the character in commercial hybrids. The hybrids AS 1572PRO and AG 8041PRO, with dent and semi dent grains, stood out and can be recommended as high productivity of digestible dry matter.

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Structural Characterization of α-Zein

Cited by 184 publications

References 18 publications

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

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

Starch in ruminant diets: a review

Características bromatológicas do grão e forragem de híbridos de milho com diferentes texturas de grãos

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