date:Jul 18, 2013
Creating gluten-free products might become less difficult if researchers are able to make another protein work more like wheat gluten. Zein, a protein from maize, shows promise.
Bruce Hamaker, a professor in the Department of Food Science at Purdue University, spoke about zein July 16 at the Institute of Food Technologists annual meeting and food exposition in Chicago.
He said previous research found moistening the zein protein and bringing temperatures to 35 degrees Celsius (95 degrees Fahren