Zein as a structural protein in gluten-free systems: an overview
Zein, a class of alcohol-soluble prolamines in maize endosperm, is mainly composed of α-zein, β-zein, and γ-zein. It has been recognized as a structural protein for various gluten-free systems since it can form gluten-like viscoelastic network. The formation of viscoelastic zein network can make up...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2021-05-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021000276 |
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| author | Xinrui Zhang Chunxia Dong Yayun Hu Mengnan Gao Guangzhong Luan |
| author_facet | Xinrui Zhang Chunxia Dong Yayun Hu Mengnan Gao Guangzhong Luan |
| author_sort | Xinrui Zhang |
| collection | DOAJ |
| description | Zein, a class of alcohol-soluble prolamines in maize endosperm, is mainly composed of α-zein, β-zein, and γ-zein. It has been recognized as a structural protein for various gluten-free systems since it can form gluten-like viscoelastic network. The formation of viscoelastic zein network can make up for the structural defect of gluten-free doughs caused by the lack of gluten. To make the most of structural functionality of zein in gluten-free foods, it is important to clearly elucidate the fundamental properties of zein network. In this article, these properties have been discussed, analyzed and summarized from the relationship between protein network and structural functionality of zein, the feature and formation mechanism of zein network, factors affecting zein network and the applications of zein network in improving the quality of gluten-free food. In addition, this article also looks forward to potential research areas on zein network. |
| format | Article |
| id | doaj-art-3c05b85dedd64ec794e3ed3b3f81b930 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2021-05-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-3c05b85dedd64ec794e3ed3b3f81b9302025-02-03T05:18:55ZengTsinghua University PressFood Science and Human Wellness2213-45302021-05-01103270277Zein as a structural protein in gluten-free systems: an overviewXinrui Zhang0Chunxia Dong1Yayun Hu2Mengnan Gao3Guangzhong Luan4College of Food Science and Engineering, Northwest A&F University, Yangling 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, ChinaCorresponding author. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, ChinaZein, a class of alcohol-soluble prolamines in maize endosperm, is mainly composed of α-zein, β-zein, and γ-zein. It has been recognized as a structural protein for various gluten-free systems since it can form gluten-like viscoelastic network. The formation of viscoelastic zein network can make up for the structural defect of gluten-free doughs caused by the lack of gluten. To make the most of structural functionality of zein in gluten-free foods, it is important to clearly elucidate the fundamental properties of zein network. In this article, these properties have been discussed, analyzed and summarized from the relationship between protein network and structural functionality of zein, the feature and formation mechanism of zein network, factors affecting zein network and the applications of zein network in improving the quality of gluten-free food. In addition, this article also looks forward to potential research areas on zein network.http://www.sciencedirect.com/science/article/pii/S2213453021000276ZeinGluten-freeNetworkGlass transition |
| spellingShingle | Xinrui Zhang Chunxia Dong Yayun Hu Mengnan Gao Guangzhong Luan Zein as a structural protein in gluten-free systems: an overview Food Science and Human Wellness Zein Gluten-free Network Glass transition |
| title | Zein as a structural protein in gluten-free systems: an overview |
| title_full | Zein as a structural protein in gluten-free systems: an overview |
| title_fullStr | Zein as a structural protein in gluten-free systems: an overview |
| title_full_unstemmed | Zein as a structural protein in gluten-free systems: an overview |
| title_short | Zein as a structural protein in gluten-free systems: an overview |
| title_sort | zein as a structural protein in gluten free systems an overview |
| topic | Zein Gluten-free Network Glass transition |
| url | http://www.sciencedirect.com/science/article/pii/S2213453021000276 |
| work_keys_str_mv | AT xinruizhang zeinasastructuralproteininglutenfreesystemsanoverview AT chunxiadong zeinasastructuralproteininglutenfreesystemsanoverview AT yayunhu zeinasastructuralproteininglutenfreesystemsanoverview AT mengnangao zeinasastructuralproteininglutenfreesystemsanoverview AT guangzhongluan zeinasastructuralproteininglutenfreesystemsanoverview |