Zein molecules in aqueous acetic acid solution: Self-assembling behaviors and formation mechanism of gluten-free doughs

Abstract

The assembly behavior of biopolymers is affected by the type of solvent used. Previous investigations have focused on the self-assembly of zein molecules in aqueous ethanol. In this study, the self-assembly behavior of zein molecules in aqueous acetic acid solutions and their application in the development of zein-based gluten-free doughs was investigated. Zein molecules in low concentrations of acetic acid (30%–60%, v/v) assembled into irregular entities, in medium concentrations (70%, v/v) there was intermediate transition, and at high concentrations (80%–100%, v/v) they formed regular spheres. Interestingly, protein fibril formation was found to occur in 50% zein solutions in 50% and 60% acetic acid, as self-standing gels with solid-like properties resulted and the findings were verified using rheology. The 50% zein solutions in 70% acetic acid could form viscoelastic masses after anti-precipitation with the addition of excess water. Gluten-free dough with wheat-like properties was obtained by mixing the viscoelastic zein masses with wheat starch at room temperature. SEM observations showed that the formation mechanism for zein-based doughs involves the dispersion of starch granules in a three-dimensional zein network. These results will help to improve our understanding of zein assembly behavior regulation, and provide technical support for the development of zein in gluten-free food products.