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Zein as a structural protein in gluten-free systems:an overview 被引量:3
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作者 Xinrui Zhang Chunxia Dong +2 位作者 Yayun Hu Mengnan Gao guangzhong luan 《Food Science and Human Wellness》 SCIE 2021年第3期270-277,共8页
Zein,a class of alcohol-soluble prolamines in maize endosperm,is mainly composed of α-zein,β-zein,andγ-zein.It has been recognized as a structural protein for various gluten-free systems since it can form glutenlik... Zein,a class of alcohol-soluble prolamines in maize endosperm,is mainly composed of α-zein,β-zein,andγ-zein.It has been recognized as a structural protein for various gluten-free systems since it can form glutenlike 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 glutenfree 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. 展开更多
关键词 ZEIN GLUTEN-FREE NETWORK Glass transition
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