Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Food Res Int. 2022 Oct;160:111722. doi: 10.1016/j.foodres.2022.111722. Epub 2022 Jul 29.
The gluten-free food market is growing worldwide. Zein is a promising gluten substitute in the gluten-free system due to its similar viscoelastic properties to gluten. However, a few existing reviews are limited to the zein characteristics and the application of zein in gluten-free bread and noodles while lacking a comparison of basis information between zein and gluten and the application in other foods, like meat analogue. We compared the structure of zein and gluten at the molecular level to employ zein better in gluten-free food production. The application status of zein in gluten-free systems, the influencing factors of zein functionality, and the potential of zein in meat analogues were summarized comprehensively. The weak elasticity and insufficient gas retention ability are significant challenges for zein dough to produce desired bread. Additives and modifications, such as organic acids and thermal treatment, improve zein functionality by increasing the molecular flexibility or elasticity of the zein network. Future research still needs to focus on increasing zein-starch dough's elasticity and gas retention ability and decreasing zein's high glass transition temperature. Applying zein in meat analogues also requires more attention due to its ability to form fibrous texture.
无麸质食品市场在全球范围内不断增长。由于其与面筋相似的黏弹性，玉米醇溶蛋白是无麸质体系中很有前途的面筋替代品。然而，现有的一些综述仅限于玉米醇溶蛋白的特性以及在无麸质面包和面条中的应用，而缺乏玉米醇溶蛋白和面筋之间基础信息的比较，以及在其他食品（如肉类模拟物）中的应用。我们比较了玉米醇溶蛋白和面筋在分子水平上的结构，以便更好地将玉米醇溶蛋白应用于无麸质食品的生产中。综述了玉米醇溶蛋白在无麸质体系中的应用现状、影响玉米醇溶蛋白功能的因素，以及玉米醇溶蛋白在肉类模拟物中的潜力。弱弹性和不足的气体保持能力是玉米醇溶蛋白面团生产理想面包的重大挑战。添加剂和改性剂，如有机酸和热处理，通过增加玉米醇溶蛋白网络的分子灵活性或弹性来改善玉米醇溶蛋白的功能。未来的研究仍需要集中在提高玉米醇溶蛋白-淀粉面团的弹性和气体保持能力，并降低玉米醇溶蛋白的高玻璃化转变温度。由于玉米醇溶蛋白形成纤维状质地的能力，将其应用于肉类模拟物也需要更多的关注。
