The structural and functional properties of kafirins are reviewed. Three classes of kafirin: the
α, β and γ forms have been identified at the protein level and one, the δ, has been identified …

There is considerable interest in sorghum, millets and pseudocereals for their phytochemical
content, their nutritional potential and their use in gluten-free products. They are generally …

Zein nanoparticles were fabricated by a pH-modulated antisolvent precipitation method
using a food-grade non-ionic surfactant (Tween 80) as a stabilizer. The nanoparticles …

A variety of published physical measurements, computational algorithms, and structural
modeling methods have been used to create a molecular model of 19 kDa α-zein (Z19) …

Zein is a corn prolamin that has broad industrial applications because of its unique physical
properties. Currently, the high cost of extraction and purification, which is directly related to …

Highly hydrophobic protein Z19 zein shows a tendency towards oligomerization. The role of
temperature and pH on the oligomerization process was studied monitoring the secondary …

The dough functionality of the storage proteins in “gluten-free” grains has been studied for
almost 25 years. Zein, maize prolamin, when isolated as α-zein can form a wheat gluten-like …

The practical characteristics (rheological, hydrophobic, and mechanical) of biopolymer
matrix are essential for its application in food. This work discloses how zein incorporation …

Oleic acid and glycerol are two different molecules with different plasticization mechanisms,
and their effects on the mechanical properties of zein film were investigated. The mechanical …

In the quest for effective yet safe treatments, researchers from the pharmaceutical and
medical field have directed their attention towards active pharmaceutical ingredients (APIs) …