Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry
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...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2022-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2022.2128428 |
| _version_ | 1811338834789531648 |
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| author | Rosa S. Espiricueta-Candelaria Aidee I. Sánchez-Reséndiz Luz María Martínez Cristina Chuck-Hernández |
| author_facet | Rosa S. Espiricueta-Candelaria Aidee I. Sánchez-Reséndiz Luz María Martínez Cristina Chuck-Hernández |
| author_sort | Rosa S. Espiricueta-Candelaria |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-13T18:16:29Z |
| format | Article |
| id | doaj.art-de7c2bfa35674b8fb95abcd4c8ad4bbd |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-04-13T18:16:29Z |
| publishDate | 2022-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-de7c2bfa35674b8fb95abcd4c8ad4bbd2022-12-22T02:35:39ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452022-12-0120122823510.1080/19476337.2022.2128428Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industryRosa S. Espiricueta-Candelaria0Aidee I. Sánchez-Reséndiz1Luz María Martínez2Cristina Chuck-Hernández3Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, NL, MexicoTecnologico de Monterrey, School of Engineering and Sciences, Monterrey, NL, MexicoTecnologico de Monterrey, School of Engineering and Sciences, Monterrey, NL, MexicoTecnologico de Monterrey, The Institute for Obesity Research, Monterrey, NL, MexicoThe 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.https://www.tandfonline.com/doi/10.1080/19476337.2022.2128428Acid extractionbakerykafirinlactic acidresinsSDS-PAGE |
| spellingShingle | Rosa S. Espiricueta-Candelaria Aidee I. Sánchez-Reséndiz Luz María Martínez Cristina Chuck-Hernández Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry CyTA - Journal of Food Acid extraction bakery kafirin lactic acid resins SDS-PAGE |
| title | Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry |
| title_full | Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry |
| title_fullStr | Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry |
| title_full_unstemmed | Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry |
| title_short | Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry |
| title_sort | development of functional resins with kafirin obtained with a food compatible method for application in the baking industry |
| topic | Acid extraction bakery kafirin lactic acid resins SDS-PAGE |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2022.2128428 |
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