Role of non-covalent interactions in the production of visco-elastic material from zein.
Food Chem
; 147: 230-8, 2014 Mar 15.
Article
em En
| MEDLINE
| ID: mdl-24206711
ABSTRACT
The role of non-covalent interactions in the formation of visco-elastic material from zein was investigated. Hydrophobic interactions were evaluated through the addition of various salts from the Hofmeister series. Urea, ethanol, and beta mercaptoethanol (ß-ME) were used to evaluate the effects of protein denaturation and disulfide bonds on zein's ability to form a visco-elastic material. The addition of NaI and NaSCN altered the properties of visco-elastic materials made from zein, making them softer and more extensible, as did urea and ethanol. The addition of NaCl and Na2SO4 negatively impacted the ability of zein to from a visco-elastic material and at higher concentrations completely disrupted the formation of visco-elastic material. These results indicate that manipulating non-covalent interactions in zein can alter and in some cases, completely disrupt the formation of a visco-elastic material. Specifically this may be due to disruption of hydrophobic interactions within individual zein proteins or interactions between proteins. The reducing agent ß-ME had little effect on zein's ability to form a visco-elastic material. Therefore, the visco-elastic properties of zein arise as a result of non-covalent interactions.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Zeína
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2014
Tipo de documento:
Article