Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry

The evaluation of different methods for kafirin extraction was made to obtain techno-functional concentrates from two sorghum cultivars. were rheologically evaluated in a “dough-like” resin system assess their potential as gluten substitute. Under acidic extractions (ethanol 70%, pH 2.5), yields 56.98% and 46.31% white (WS) red (RS) obtained, with the highest purity WS (74.54%). A characteristic electrophoretic pattern obtained kafirins, including fractions α1, α2, β γ. protein used prepare resins lactic acid (LA) plasticizing agent, showing similar extensibility zein (11.37 vs. 11.89 mm respectively) but below wheat (42.61 mm). microstructure showed air encapsulation alignment fibers. This study allowed explore new food-compatible evaluate how they will perform at kneading stage using simple method.