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The possibility of forming dough from kafirin was investigated and laboratory prepared kafirin was formed into a viscoelastic dough system. Measurements with Contraction Flow showed that dough systems prepared from kafirin and from commercial zein had the required extensional rheological properties for baking of leavened bread. The extensional viscosity and strain hardening of the kafirin and zein dough systems were similar to those of gluten and wheat flour doughs. The kafirin dough system, however, unlike the zein dough system rapidly became very stiff. The stiffening behaviour of the kafirin dough system was presumed to be caused by cross-linking of kafirin monomers. SDS-PAGE showed that the kafirin essentially only contained α- and γ-kafirin, whereas the zein essentially only contained α-zein. Since γ-kafirin contains more cysteine residues than the α-prolamin it is more likely to form disulphide cross-links, which probably caused the differences in stiffening behaviour between kafirin and zein dough systems. Overall the kafirin dough system displayed rheological properties sufficient for baking of porous bread. Kafirin like zein appears to have promising properties for making non-gluten leavened doughs. 相似文献
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The characteristics of 48 rice varieties from Uttarakhand Himalaya,India were detected by morphological and biochemical markers.The grains of the selected rice varieties varied in their morphological(grain length,grain width and grain weight)and biochemical characters(sodium dodecyl sulfate polyacrylamide gel electrophoresis,SDS-PAGE).Based on the presence of 70,65,60,57,37-39,22-23,13 and 10 kDa protein bands in the 48 rice varieties,seven types of profiles were identified.An unweighted pair group average ... 相似文献
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