Open AccessInteraction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy
Author(s) -
Bugusu Betty A.,
Hamaker Bruce R.,
Rajwa Bartlomiej
Publication year - 2002
Publication title -
scanning
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.359
H-Index - 47
eISSN - 1932-8745
pISSN - 0161-0457
DOI - 10.1002/sca.4950240101
Subject(s) - leavening agent , confocal laser scanning microscopy , gluten , confocal laser scanning microscope , composite number , microstructure , laser microscopy , food science , volume (thermodynamics) , rheology , materials science , gluten free , confocal , chemistry , glass transition , composite material , fermentation , biophysics , polymer , optics , quantum mechanics , biology , physics
Protein body‐free maize zein, when mixed at 35°C (above its glass transition temperature range), significantly (p < 0.01) improved the rheological and leavening properties of sorghum‐wheat composite flour dough, resulting in improved loaf volume. Confocal laser scanning microscopy was used to observe the structure of zein fibrils and the interaction between zein and gluten proteins in the composite dough and bread systems. Autofluorescence and immunolocalization techniques were used to locate gluten and zein, respectively. Optical sections were collected every 0.4 μm through the samples and digitally processed to produce reconstructed three‐dimensional images. Results showed that zein fibrils form an outer layer that intermittently coats the gluten networks, thereby strengthening them. This type of microstructure is able to withstand the pressure exerted by gas cell expansion during yeast fermentation to increase loaf volume.