As a renewable protein polymer, zein’s physicochemical and functional properties make it suitable for use in a broad range of applications.
Zein Extraction from Corn, Corn Products, and Coproducts and Modifications for Various Applications: A Review.T. J. Anderson and B. P. Lamsal, Cereal Chemistry 88:159, 2011.
Protein has been shown to be a useful tool in weight management through appetite control and increased satiety.
Protein: Eat More to Eat Less?K. Greaves, AACCI Annual Meeting, 2011.
Researchers are studying the formation of protein structures in various dough systems, including the formation of GMP and large glutenin structures, molecular determinants in gluten network formation, and the glutenin macropolymer in noodle doughs.
The Formation of GMP and Large Glutenin Structures as Induced by Heating.C. Don et al., AACCI Annual Meeting, 2011.
Glutenin Macropolymer in Salted and Alkaline Noodle Doughs.Y. L. Ong et al., Cereal Chemistry 87:79, 2010.
Celiac disease is a disorder of the upper small intestine that is triggered by the ingestion of storage proteins found in wheat, rye, barley, and possibly oats. Because celiac disease patients must avoid gluten in their diets, there is a need to find ingredients that can provide the desired functional properties in gluten-free foods.
The Biochemical Basis of Celiac Disease.H. Wieser and P. Koehler, Cereal Chemistry 85:1, 2008.
Colloidal Protein Particles Can Be Used to Develop a Gluten-free Bread.L. E. van Riemsdijk and A. J. van der Goot, Cereal Foods World 56:201, 2011.
Einkorn: Functional Wheat for Health Promotion.E.-S. M. Abdel Aal, CFW Plexus Webcasts, 2009.