面筋
胚乳
网络结构
编队网络
贮藏蛋白
化学
植物蛋白
粘弹性
无麸质
食品科学
计算机科学
生物化学
材料科学
基因
机器学习
万维网
复合材料
作者
Xinrui Zhang,Chunxia Dong,Yayun Hu,Mengnan Gao,Guangzhong Luan
标识
DOI:10.1016/j.fshw.2021.02.018
摘要
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.
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