Modification of the functional properties of zein and kafirin protein films by oxidation using hydrogen peroxide

Modification of the functional properties of zein and kafirin protein films by oxidation using hydrogen peroxide

Maize and sorghum flours do not form viscoelastic doughs similar to wheat flour. However, isolated zein (maize prolamin) can form a viscoelastic dough when first cast into a film and then hydrated in water above its glass transition temperature (Tg). Wheat gluten functionality is strongly influenced...

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Bibliographic Details
Main Author: Njila, Sharon
Other Authors: Taylor, J.R.N. (John Reginald Nuttall)
Language:en
Published: University of Pretoria 2018
Subjects:
UCTD
Online Access:http://hdl.handle.net/2263/65931
Njila, S 2017, Modification of the functional properties of zein and kafirin protein films by oxidation using hydrogen peroxide, MSc (Agric) Dissertation, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/65931>

Internet

http://hdl.handle.net/2263/65931
Njila, S 2017, Modification of the functional properties of zein and kafirin protein films by oxidation using hydrogen peroxide, MSc (Agric) Dissertation, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/65931>

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