Progress 09/01/09 to 08/31/14
Outputs
Target Audience: Target audiences were primarily academic and industry scientists attending sessions where we have presented results including at the American Association of Cereal Chemists and Institute of Food Technologists annual meetings. We report also to member companies at our twice-yearly meetings of the Whistler Center for Carbohydrate Research, which has corn wet-milling companies that produce corn zein protein as a by-product. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Two graduate students, one Ph.D. (D. Erickson) and one M.S. (S. Tandazo), were directly supported from this grant during the 2011-2014 period. D. Erickson completed his Ph.D. studies in August 2014, and this was the reason for the extension of the grant period. S. Tandazo completed her M.S. research in 2012and defended her degree in 2013. Another Ph.D. student (M. Fevzioglu) on the project was supported through a government fellowship from her country (Turkey), and partially supported through this project in terms of research supply support; her work directly supported the aims and objectives of the project. A fourth M.S. student (M. Goodall), was supported on another grant (USAID INTSORMIL) with work on a closely related project on the functionalization of sorghum kafirin protein with the goal of increasing utilization of sorghum grain in Africa; she was a part of the team. All four students presented their work at large scientific conferences, the American Association of Cereal Chemists International annual meetingand/or the Institute of Food Technologists annual meeting. D. Erickson spent the summer of 2012 at TNO/Zeist in the Netherlands, that has a well known food material science group, conducting joint research on corn zein structure-function. How have the results been disseminated to communities of interest? Through journal articles and public presentations at annual scientific meetings and other research meetings. We have also been contacted by a few corn zein-producing companies who are interested in technological advancements that could be applied to their products. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Corn zein protein is a major by-product of the corn wet-milling industry and considerable attention has been given toward identifying high value-added applicationsfor what is mostly a low-value animal feed additive. In this project, we investigated fundamental structural and rheological properties of corn zein with the aim of finding ways to functionalize the protein in terms of improved viscoelasticity and strength.This was an expansion of pastresearch in our group that had shown a small amount of another protein, or "co-protein", changes the structural property of zein by increasing beta-sheet type structures and improves the protein's viscoelasticity.This project directly supported two graduate students work,and indirectly supported two othergraduate students, on projects related to fundamental and applied research to develop structure-function relationships to understand how viscoelasticity is generated in zein systems and to identify strategies for how these properties can be further manipulated for optimal performance in various applications. In a first work, we hypothesized that zein, which shows structural similarities to wheat gliadin seed protein (part of the gluten complex), can be functionalized through co-protein addition. Wheat glutenin and high molecular weight-glutenin subunit were used as co-proteins, and improved viscoelastic properties were obtained for zein. Wheat gliadin and corn zein, however, were shown to attain viscoelasticity through different mechanisms. While it was interchanges between beta-sheet and beta-turn in gliadin, it was was found to be a alpha-helix to beta-sheet transition in zein. Cohesive doughs were made from zein protein with such co-protein addition, though these did not have the same viscolelastic properties found in good wheat gluten systems. In another graduate student project, mechanical properties of zein were examined with different co-protein additions and in different starch carrier systems. In small and large deformation tests, rice starch doughs showed similar or slightly improved rheological properties when compared to gluten. Rice starch doughs also showed a lower glass transition temperature than gluten doughs when mixed at both temperatures when tested under OSF method. Overall, not only protein plays an important role when making bread dough, but starch source has an effect on protein functionality. Similar wheat flour dough properties can be obtained with corn and rice starch when mixed with zein and other co-proteins at 35°C. In a complementary project funded through USAID, we showed that the analogous storage protein of sorghum grain, kafirin, could be made functional in a bread system when it was present in a way that is not confined by typical protein body structure. Using a high protein digestibility/high-lysine mutant sorghum line developed at Purdue, we showed that both dough rheology (viscoelasticity) and bread loaf volume was positively influenced by a functional kafirin protein. This opens the avenue for development of sorghum varieties for semi-arid tropical regions, as in Africa, for better functional use in bread systems at higher composite flour incorporation rates. In the other Ph.D. project funded by the grant, D. Erickson studied different fundamental aspects of corn zeins related to functionality. In a collaboration with TNO-Zeist in the Netherlands (where D. Erickson spent a 3 month internship supported by TNO), resins formed via precipitation from aqueous ethanolic environments were made to understand how state transition and viscoelastic properties of zein can be controlled through interactions with plasticizers and co-proteins. Resins plasticized with oleic acid exhibited reduced water absorption and glass transition temperatures and formed low elasticity/high extensibility resins. Incorporation of casein increased water absorption and glass transition temperatures and imparted a four-fold increase in material strength/elasticity, as compared to zein alone. Plasticizers and co-proteins influenced zein secondary structure in the resin systems by decreasing and increasing low-frequency β-sheet structures (1640-1615 cm-1), respectively. This work demonstrated that specific protein/plasticizer and protein/co-protein interactions are capable of promoting fundamental differences to zein's behavior in viscoelastic systems and could serve as a basis for improving the functional properties of this underutilized material in various food and biomaterial applications. An aqueous-alcoholicmodel system was also developed to examine the point of aggregation of soluble proteins and showed that a structural transformation occurs to a higher beta-sheeted protein state. In a final work, molecular dynamics simulation was used, in collaboration with S. Keten at Northwestern University (D. Erickson spent 6 weeks in training there) to understand how discrete peptide sequences in zein protein form aggregate-type interactions that we believe are the basis for formation of its viscoelastic property. This has given us a new view of the functionalizing of zein, and other similar proteins, and how further improvements can be made for increased use of the protein.
Publications
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2013
Citation:
B. Hamaker. Potential of Functionalizing Non-wheat Cereal Proteins for Gluten-free Products. 2013. Institute of Food Technologists annual meeting, June.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2013
Citation:
Daniel Erickson, Osvaldo H Campanella, Bruce Hamaker. Understanding the Aggregative Behavior of Maize Zein as it Pertains to the Development of Viscoelastic Properties in Gluten-Free Dough Systems. 2013. Institute of Food Technologists annual meeting, June.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2013
Citation:
D. P. ERICKSON (1), S. Renzetti (2), A. Jurgens (2), O. H. Campanella (1), B. R. Hamaker (1). Modulating state transition and mechanical properties of viscoelastic resins from maize zein through interactions with plasticizers and co-proteins. 2013. (1) Purdue University, West Lafayette, IN, U.S.A.; (2) TNO Functional Ingredients Expertise Group, Zeist, Netherlands. American Association of Cereal Chemists annual meeting, September.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2013
Citation:
M. Fevzioglu (1), O. H. Campanella (1), B. R. HAMAKER (1). On the viscoelastic mechanisms in cereal proteins: How can we use structural models on gluten viscoelasticity to functionalize non-gluten proteins? 2013. (1) Purdue University, West Lafayette, IN, U.S.A. American Association of Cereal Chemists annual meeting, September.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2014
Citation:
D.P. ERICKSON (1), E. Hamed (2), S. Keten (2), O.H. Campanella (1), B.R. Hamaker (1). Atomistic modeling of maize ?-zein peptides and their propensities for aggregation and ?-sheet structuring. 2014. (1) Purdue Univ, West Lafayette, IN, U.S.A.; (2) Northwestern University, Evanston, IL, U.S.A. American Association of Cereal Chemists annual meeting, October.
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Progress 09/01/12 to 08/31/13
Outputs
Target Audience: In the period 2012-2013, target audiences were primarily academic and industry scientists attending sessions where we have presented results including at the American Association of Cereal Chemistsin October 2012 andInstitute of Food Technologists annual meeting in Chicago in June 2013.Aftera symposium talk at the latter, two companies contacted us and wehave continued discussions on how the fundamental science of functionalizing corn zein proteins can be applied to industry both from the ingredient perspective and in the processing industry through use in baked gluten-free products. We report also to member companies at our twice-yearly meetings of the Whistler Center for Carbohydrate Research. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? A graduate student, Mehtap Fevzioglu, finished her Ph.D. in December 2012 and one remaining Ph.D. student, Daniel Erickson, remains on the project. How have the results been disseminated to communities of interest? Through journal articles and conference presentation, including invited talks. What do you plan to do during the next reporting period to accomplish the goals? The project will be continued as stated in the original Goals and Objectives, and will be completed in July 2014
Impacts
What was accomplished under these goals?
In this project, we investigate fundamental structural and rheological properties of corn zein protein with the aim of finding ways to functionalize the protein in terms of improved viscoelasticity and strength. We have further expanded research from a previous finding of ours that a small amount of another protein, or “co-protein”, changes the structural property of zein by increasing beta-sheet type structures and improves the protein’s viscoelasticity. In this reporting period, we further report on the use of resins formed via precipitation from aqueous ethanolic environments to understand how state transition and viscoelastic properties of zein can be controlled through interactions with plasticizers and co-proteins. Resins plasticized with oleic acid exhibited reduced water absorption and glass transition temperatures and formed low elasticity/high extensibility resins. Incorporation of casein increased water absorption and glass transition temperatures and imparted a four-fold increase in material strength/elasticity, as compared to zein alone. Plasticizers and co-proteins influenced zein secondary structure in the resin systems by decreasing and increasing low-frequency β-sheet structures (1640-1615 cm-1), respectively. This work demonstrates that specific protein/plasticizer and protein/co-protein interactions are capable of promoting fundamental differences to zein’s behavior in viscoelastic systems and could serve as a basis for improving the functional properties of this underutilized material in various food and biomaterial applications.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
M. Fevzioglu, B.R. Hamaker, O.H. Campanella. 2013. Quantitative approach to study secondary structural changes in protein in the dough state leads to understand the structure-function relationship. American Association of Cereal Chemists International annual meeting, Hollywood, FL.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Bruce Hamaker. 2013. Potential of functionalizing non-wheat cereal proteins for gluten-free products. Institute of Food Technologists annual meeting, Chicago, IL.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Daniel Erickson, Osvaldo Campanella, Bruce Hamaker. 2013. Understanding the aggregative behavior of maize zein as it pertains to the development of viscoelastic properties in a gluten-free dough system. Institute of Food Technologists annual meeting, Chicago, IL.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2012
Citation:
Tandazo, S., Campanella, O.H., Hamaker, B.R. 2012. Rheological properties of gluten-free bread dough systems. American Association of Cereal Chemists International annual meeting, Hollywood, FL, September.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2012
Citation:
Fevzioglu, M., Hamaker, B.R., Campanella, O.H. 2012. Manipulation of zein structure with co-protein addition for application in dough systems: A new approach to functionalize non-gluten cereal proteins. (Protein Division Walter Bushuk Graduate Research Award in Cereal Protein Chemistry) American Association of Cereal Chemists International annual meeting, Hollywood, FL, September.
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Progress 09/01/11 to 08/31/12
Outputs
Target Audience: In the period 2011-2012, target audiences were primarily academic and industry scientists attending sessions where we have presented results at the American Association of Cereal Chemists International and Institute of Food Technologists annual meetings, and other interactions at Purdue University. Four graduate students participated in this work during thisyear periodwith two having direct support and two having other assistantship support. Thus, we were able to expand our research goals to include not only corn zein functionality, but also the affect of different starch sources on zein function and the study of sorghum kafirin and how it can be functionalized to work with wheat gluten in composite flour systems (funded through a USAID project). At Purdue, graduate students taking "Food Chemistry"in the Fall 2011 were exposedto concepts related to findings in the grant and our change in thinking on how cereal proteins can be functionalized in a gluten-free system.In the summer of 2012, graduate student Daniel Erickson, funded wholely by the project,spent his summer semester at TNO/Zeist in the Netherlands to work with their food material scientists on incorportation of our co-protein concept into functionalizing corn zein and resulted in a presentation and a journal paper in preparation [note that funds that supported this internship were not from the USDA grant, but were funded instead other funds including from TNO]. Changes/Problems: A project extension was requested and granted to complete the project, and to finish the Ph.D. degree program of D. Erickson, by August 31, 2014. What opportunities for training and professional development has the project provided? Two graduate students, one Ph.D. (D. Erickson) and one M.S. (S. Tandazo), were directly supported from this grant during the 2011-2012 period.D. Erickson will complete his Ph.D. studies in August 2014, hence the granting of theextension of the project. S. Tandazo completed her M.S. research in 2012 to defend and complete her degree so after.Another Ph.D. student (M. Fevzioglu) on the projectwas supported through a government fellowship from her country (Turkey), and partially supported through this project in terms of research supply support; her work directly supported the aims and objectives of the project. A fourth M.S. student (M. Goodall), was supported on another grant (USAID INTSORMIL) with work on a closely related project on the functionalization of sorghum kafirin protein with the goal of increasing utilization of sorghum grain in Africa; she was a part of the team.All four students presented their work at large scientific conferences, the American Association of Cereal Chemists International annual meeting or the Institute of Food Technologists annual meeting. D. Erickson spent the summer of 2012 at TNO/Zeist in the Netherlands, that has a well known food material science group, conducting joint research on corn zein structure-function. How have the results been disseminated to communities of interest? We have had informal discussions with companies, both those producing zein and baking companies, regarding the potential use of findings on functionalizing corn zein. What do you plan to do during the next reporting period to accomplish the goals? We are in the final stage of the project with the last student, Ph.D. student D. Erickson, to complete his research and degree by August 2014. Currently, we are completing a molecular dynamics simulation study with a collaborator at Northwestern University designed to show, by simulation, how certain parts of the zein protein can interact to form viscoelastic structures.This goes towards the goal of understanding how zein can be made to optimally function in a food system, because our current work has shown that the protein can be made more viscoelastic but not to the same degree as wheat gluten. In a practical sense,we propose that zein whenprepared properly and in the presence of a co-protein, and perhaps the proper starch component,can be mixed within a gluten-free formulation to confer a viscoelastic property toa bread product(particularly the crumb) that is absent in commercial gluten-free products.
Impacts
What was accomplished under these goals?
[Note that in the previous 2010-2011 reporting period, which was submitted late, accomplishments were stated that include the 2011-2012 period for this report. Therefore, a subset is reported here that is specific to the 2011-2012 period. In the final report (the project was extended to August 31, 2014), a complete summary of the accomplishments will be provided] In the 2011-2012 period, two notable accomplishments were made to meet the stated objectives. First, in collaborative work with scientists at TNO/Zeist in the Netherlands and through work of Purdue studient Daniel Erickson, weestablished anew model resin system wherebymaterial properties of corn zein were examined with precise addition of either a co-protein (casein) or a plasticizer (oleic acid). We were then able to show that the co-protein and plasticizer affect the material properties of zein in uniquely different ways with the co-protein providing more change in the way of improved elasticity. This was complemented by a structural change in the corn zein protein of aslight increase in beta-sheet structure, which we had shown before in a less sophisticated systemto be associated to elasticity improvement. Thisallowed us to understand better factors that affect the viscoelasticity of the protein with the aim of being able to improve its function better in non-gluten or other food systems. Second, during this period we showedin a more practical sense that the analagous protein to zeinin sorghum grain,called kafirin, when liberated from the structure of protein bodies (using ahigh protein digestibility sorghum mutant we had previously worked on) could be made viscoelastic and functional in a composite flour systemwith wheat flour. Although not forgluten-free foods, this has applicability in geographical locations in the semi-arid tropics where wheat is notgrown and sorghum could be used tomake composite flour baked products at high incorporation levelsand to provide smallholder farmers withmarket access for their grain. We also, during this period, developed a better method to assess changes in protein secondary structure (to increased beta-sheets and beta-turns) that relate to functional outcomes.
Publications
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Progress 09/01/10 to 08/31/11
Outputs
Target Audience: A number of routes have been used for dissemination of results from this project. Target audiences have mainly consisted of academic and industry scientists attending sessions where we have presented results at the American Association of Cereal Chemists International and Institute of Food Technologists annual meetings, and other interactions at Purdue University. Four graduate students have participated in this work with two having direct support and two having other assistantship support, though with research on functionalizing corn zein protein or the analogous sorghum kafirin protein. Briefly, we have found that the viscoelastic property of non-wheat cereal seed storage proteins, such as zein and kafirin, can be improved through a combination of heat-moisture treatment (to move the protein through its glass transition point) and addition of a co-protein that appears to increase beta-sheet structure. Although the proteins,with their combination with a co-protein, have not mimiced the exact properties of wheat gluten protein in breadmaking, their functionality is markedly improved and have already potential gluten-free application in non-leavened products such as tortillas, or as a composite flour functional protein with wheat in poor, tropical countries such as in Africa. Thus, target audiences are in the gluten-free area, those with interest in other functional protein applications, and in tropical areas where local cereal crops could be utilized to a greater extent in composite flours with wheat. Target audiences included undergraduate students taking the course "Cereal Chemistry and Processing" that is an undergraduate elective course taught the falls of 2010 and 2012 with enrollment of 10-15 students per course; and graduate students (15-25 students in 2010 and 2011)taking "Food Chemistry" where the concepts related to findings in the grant project were incorporated. In the summer of 2012, graduate student Daniel Erickson spent his summer semester at TNO/Zeist in the Netherlands to work with their food material scientists on incorportation of our co-protein concept into functionalizing corn zein and resulted in a presentation below and a journal paper in preparation. The quality of work from this project was highlighted in the awarding of graduate student Mehtap Fevzioglu theWalter Bushuk Graduate Research Award from the Protein Division of theAmerican Association of Cereal Chemists International annual meeting in Hollywood, FL, September 2012 (M. Fevzioglu, B. Hamaker, O. Campanella. Manipulation of zein structure with co-protein addition for application in dough systems: A new approach to functionalize non-gluten cereal proteins). From presentations (listed below through 2012), interest has recently been received fromPOET(the largest producer of corn-based ethanol in theworld), the American Institute of Baking, and Goodman-Flieder, the largest baking company in New Zealand and Australia. Discussionscentered on how technologies from this project might be used commercially, and potential funding of projects onzein functionalization. Other presentations included: Fevzioglu, M., Campanella, O.H., and Hamaker, B.R. Studies on the improvement of the elastic component of corn zein doughs. American Association of Cereal Chemists International annual meeting, Savannah, GA, October 2010. B.R. Hamaker, O.H. Campanella, L.J. Mauer, M. Fevzioglu, M. Goodall, D.P. Erickson. Use of non-wheat cereal proteins as functional viscoelastic polymers. USDA PI annual meeting, New Orleans, LA July 2011. M. Fevzioglu, O.H. Campanella, B.R. Hamaker. Comparison of the secondary structural changes in zein and gliadin with addition of high molecular weight subunits of glutenin (HMW-GS). American Association of Cereal Chemists International annual meeting, Palm Springs, CA October 2011. M. Goodall, O.H. Campanella, G. Ejeta, B.R. Hamaker. High digestibility, high lysine (HDHL) sorghum grain contains kafirins which participate in the protein network of composite dough and bread. American Association of Cereal Chemists International annual meeting, Palm Springs, CA October 2011. M. Fevzioglu, B. Hamaker, O. Campanella. Effect of mixing time on dynamic rheological properties of maize and wheat protein dough systems. 11th International Hydrocolloids Conference, Purdue University, May2012. M. Fevzioglu, H. Dogan, B. Hamaker, O. Campanella. Investigation of the thermomechanical properties of wheat and maize proteins with Mixolab. 11th International Hydrocolloids Conference, Purdue University, May2012. S. Tandazo, O. Campanella, B. Hamaker. Rheological properties of gluten-free bread dough systems. American Association of Cereal Chemists International annual meeting, Hollywood, FL, September 2012. M. Fevzioglu, B. Hamaker, O. Campanella. Quantitative approach to study secondary structural changes in protein in the dough state leads to understand the structure-function relationship. American Association of Cereal Chemists International annual meeting, Hollywood, FL,September 2012. D.P. Erickson, O.H. Campanella, B.R. Hamaker. Understanding the aggregative behavior of maize zein as it pertains to the development of viscoelastic properties in gluten-free dough systems. Institute of Food Technologists annual meeting, Chicago, IL, July 2013 Changes/Problems: As discussed in the previous page, we are requesting a final extension of the project to complete our objectives and to finish our last graduate student (D. Erickson) on the project. This student startedsomewhatlate, August 2010, and will complete his Ph.D. in August 2014. The project still has minor, but sufficient, funds to meet the expenses of this extension. What opportunities for training and professional development has the project provided? Two graduate students, one Ph.D. (D. Erickson) and one M.S. (S. Tandazo), have been directly supported from this grant, and began their work in August 2010. D. Erickson will complete his Ph.D. studies in August 2014, and a request for extension has been submitted to NIFA for this purpose. Additionally,another Ph.D. student (M. Fevzioglu)was supported through a government fellowship from her country (Turkey), and partially supported through this project. A fourth M.S. student (M. Goodall), was supported on another grant (USAID INTSORMIL)with work on this same topic, thoughaimed on increasing utilization of sorghum grain in Africa; she was a part of the team. Only D. Erickson is still in progress towards his degree.In addition to weekly meetings with the PI's on the project, a protein group meeting was established to include four graduate students and three faculty to brainstorm past and current theories on protein structure-function relationships involving cereal and non-cereal proteins, and to problem-solve through group discussions. All four students presented their work at large scientific conferences, the American Association of Cereal Chemists International annual meeting or the Institute of Food Technologists annual meeting. D. Erickson spent the summer of 2012 at TNO/Zeist in the Netherlands, that has a well-knownfood material science group,conducting joint research on corn zein structure-function; and a six-week period at Northwestern University, Chicago conducting joint research on zein protein peptide structure and rheological property using molecular dynamics simulation. How have the results been disseminated to communities of interest? Other than the variousdissemination of project results as described above, we have not been involved in dissemination to other communities of interest. However, of note is that certain companies attending the conferences mentioned have been in contact with us regarding potential further work towards practical industrial outcomes. What do you plan to do during the next reporting period to accomplish the goals? We have requested an extension of the project to August 2014 to finish the study and the last graduate student still conducting his research (D. Erickson). In the final reporting period, his research will focus on completing two studies. The first will further investigate factors that may stabilize zein protein aggregates, and associatedβ-sheet structures, to improve viscoelastic properties for ingredient application. The second studyis using molecular dynamics simulation, in collaboration withthe group ofS. Keten at Northwestern University, to understand peptide sequences inthe zein protein that promoteβ-sheet structures with improved viscoelastic property. This ongoing project is expected to provide knowledge of how to improve zein, or other non-wheat, protein ultimately to provide function in a competitive gluten-free bread system.
Impacts
What was accomplished under these goals?
This study has focused on different aspects of structural changes in corn zein and sorghum kafirin proteins that can be used to improve functionality,in this caseviscoelastic properties that would make the protein more usable in gluten-free products and in high incorporation composite flours for tropical regions such as Africa. The premise of the research centers on the fact thatwheat gluten is the only cereal protein that forms viscoelastic dough upon hydration and mixing, and that at a fundamental level this property can be transferred to other cereal proteins. It is based in prior research in our group showing that β-sheetstructure increases as zein isbrought through its glass transition, and that certain co-proteins seem to stabilize this structure as it is concomitant with improved viscoelasticproperty.First, two different models were set up using zein to better understand howwheat gluten achieves its functionality.One was based on the idea that gliadin is not only a filler contributing to viscous nature of gluten protein, but also a functional protein which gains functionality by addition of glutenin, or more specifically the HMW-glutenin subunit. This was tested and shown that gliadin has similarity to zein in that gluteninimprovesrheological properties of both; and this was used for a series of studies showing rheological improvement of both gliadin and zein when co-proteins were added. Still, zein plus co-protein could not be made to have the same viscoelastic properties as wheat gluten, though wasfunctionalized and improved to the point thatit may have utility in non-leavened baked goods such as tortillas.Wheat gliadin and corn zein were shown to attain viscoelasticity through different mechanisms. While it was interchanges between β-sheet and β-turn in gliadin, it was found to be α-helix to β-sheet transition in zein. A second model system was developed where zein was solubilized in aqueous alcohol and it was shown that when aggregated, by increasing water content, β-sheet content increased.The system isnow being used to study various factors that may stabilize the aggregated structure. In the last extension phase of the study, optimized structures and conditions are being studied for practical utilization of this approach of functionalizing zein. Two companieshave approached the group to discuss ingredient issues andbaking trials. Additionally, a project was completed in this period, withother support, showing thatachemically mutagenized sorghum line developed at Purdue to have high lysine content has "protein-body free" kafirin proteins thatparticipate with gluten in forming viscoelastic doughs. This work shows the potential of developing sorghum varieties for tropical countries, such as in Africa, for high incorporation into wheat-based composite flours and baked goods (Goodall, M.A., Campanella, O.H., Ejeta, G., and Hamaker, B.R. 2012. Grain of high digestible, high lysine (HDHL) sorghum contains kafirins which enhance the protein network of composite dough and bread. Journal of Cereal Science 56:352-357).
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2012
Citation:
Erickson, D.P., Campanella, O.H., and Hamaker, B.R. 2012. Functionalizing maize zein in viscoelastic dough systems through fibrous, ?-sheet-rich protein networks: An alternative, physicochemical approach to gluten-free breadmaking. Trends in Food Science and Technology 24:74-81
- Type:
Journal Articles
Status:
Published
Year Published:
2012
Citation:
Fevzioglu, M., Hamaker, B.R., and Campanella, O.H. 2012. Gliadin and zein show similar and improved rheological behavior when mixed with high molecular weight glutenin. Journal of Cereal Science 55:265-271
- Type:
Journal Articles
Status:
Published
Year Published:
2012
Citation:
Mejia, C.D., Gonzalez, D.C., Mauer, L.J., Campanella, O.H., and Hamaker, B.R. 2012. Increasing and stabilizing beta-sheet structure of maize zein causes improvement in its rheological properties. Journal of Agricultural and Food Chemistry 60:2316-2321
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2012
Citation:
Fevzioglu, M. Investigation and improvement of the viscoelastic properties of corn protein zein. Ph.D. December 2012
- Type:
Journal Articles
Status:
Published
Year Published:
2012
Citation:
Goodall, M.A., Campanella, O.H., Ejeta, G., and Hamaker, B.R. 2012. Grain of high digestible, high lysine (HDHL) sorghum contains kafirins which enhance the protein network of composite dough and bread. Journal of Cereal Science 56:352-357
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