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    Oxidation of commercial (a-type) zein with hydrogen peroxide improves its hydration and dramatically increases dough extensibility even below its glass transition temperature

    Access Status
    Open access
    Authors
    Taylor, J.
    Johnson, Stuart
    Taylor, J.
    Njila, S.
    Jackaman, Connie
    Date
    2016
    Type
    Journal Article
    
    Metadata
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    Citation
    Taylor, J. and Johnson, S. and Taylor, J. and Njila, S. and Jackaman, C. 2016. Oxidation of commercial (a-type) zein with hydrogen peroxide improves its hydration and dramatically increases dough extensibility even below its glass transition temperature. Journal of Cereal Science. 70: pp. 108-115.
    Source Title
    Journal of Cereal Science
    DOI
    10.1016/j.jcs.2016.05.025
    ISSN
    0733-5210
    School
    School of Biomedical Sciences
    URI
    http://hdl.handle.net/20.500.11937/43821
    Collection
    • Curtin Research Publications
    Abstract

    To improve the rheological properties of zein doughs, a-type zein and zein-starch doughs were prepared with the oxidising agents, hydrogen peroxide and peroxidase, which strengthen gluten-based doughs by cross-linking. Hydrogen peroxide and peroxidase increased zein dough extensibility compared to preparation with water. Hydrogen peroxide prepared zein doughs were extensible and cohesive below zein's glass transition temperature. The doughs did not exude water and maintained flexibility when stored. Confocal laser scanning microscopy revealed that in zein-starch doughs prepared with hydrogen peroxide a thin continuous zein matrix was formed around the starch granules, whereas doughs prepared with water exhibited clumps of granules. SDS-PAGE of zein doughs and films treated with the oxidising agents showed no evidence of zein polymerisation, nor did Fourier transform infrared spectrometry reveal any significant changes in secondary structure. Further, hydrogen peroxide treatment did not increase zein film glass transition temperature, but it did increase transition enthalpy, and film water uptake increased with hydrogen peroxide concentration. The greatly increased extensibility of hydrogen peroxide prepared zein doughs and their improved water-holding are not due to oxidative cross-linking. It is proposed that the effects are primarily due to hydroxylation of amino acid aliphatic side chains, improving hydration through hydrogen bonding.

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