1
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Rasheed F, Saeed MB, Fatima S, Sajjad A, Khan MA, Kayani WK. Synergistic impact of heat and salicylic acid pretreatment on gluten films: Characterization and functional properties. Int J Biol Macromol 2024; 267:131402. [PMID: 38582462 DOI: 10.1016/j.ijbiomac.2024.131402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 03/12/2024] [Accepted: 04/03/2024] [Indexed: 04/08/2024]
Abstract
This study investigates how wheat gluten (WG) films in the presence of salicylic acid are influenced by thermal pretreatment. Unlike previous methods conducted at low moisture content, our procedure involves pretreating WG at different temperatures (65 °C, 75 °C, and 85 °C), in a solution with salicylic acid. This pretreatment aims to enhance protein unfolding, thus providing more opportunities for protein-protein interactions during the subsequent solvent casting into films. A significant increase in β-sheet structures was observed in FTIR spectra of samples pretreated at 75 °C and 85 °C, showing a prominent peak in the range of 1630-1640 cm-1. The pretreatment at 85 °C was found to be effective in improving the water resistivity of the films by up to 247 %. Moreover, it led to a significant enhancement of 151 % in tensile strength and a 45 % increase in the elastic modulus. The reduced solubility observed in films derived from pretreated WG suggests the development of an intricate protein network arising from protein-protein interactions during the pretreatment and film formation. Thermal pretreatment at 85 °C significantly enhances the structural and mechanical properties of WG films, including improved water resistivity, tensile strength, and intricate protein network formation.
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Affiliation(s)
- Faiza Rasheed
- Department of Biotechnology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan.
| | - Muhammad Bilal Saeed
- Department of Biotechnology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan
| | - Sara Fatima
- Department of Biotechnology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan
| | - Anila Sajjad
- Department of Biotechnology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan
| | - Muhammad Abdullah Khan
- Renewable Energy Advancement Laboratory (REAL), Department of Environmental Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan
| | - Waqas Khan Kayani
- Department of Biotechnology, University of Kotli, Azad Jammu and Kashmir, Pakistan.
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2
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Rashwan AK, Osman AI, Abdelshafy AM, Mo J, Chen W. Plant-based proteins: advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits. Crit Rev Food Sci Nutr 2023:1-28. [PMID: 37966163 DOI: 10.1080/10408398.2023.2279696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2023]
Abstract
Even though plant proteins are more plentiful and affordable than animal proteins in comparison, direct usage of plant-based proteins (PBPs) is still limited because PBPs are fed to animals as feed to produce animal-based proteins. Thus, this work has comprehensively reviewed the effects of various factors such as pH, temperature, pressure, and ionic strength on PBP properties, as well as describes the protein interactions, and extraction methods to know the optimal conditions for preparing PBP-based products with high functional properties and health benefits. According to the cited studies in the current work, the environmental factors, particularly pH and ionic strength significantly affected on physicochemical and functional properties of PBPs, especially solubility was 76.0% to 83.9% at pH = 2, while at pH = 5.0 reduced from 5.3% to 9.6%, emulsifying ability was the lowest at pH = 5.8 and the highest at pH 8.0, and foaming capacity was lowest at pH 5.0 and the highest at pH = 7.0. Electrostatic interactions are the main way for protein interactions, which can be used to create protein/polysaccharide complexes for food industrial purposes. The extraction yield of proteins can be reached up to 86-95% with high functional properties using sustainable and efficient routes, including enzymatic, ultrasound-, microwave-, pulsed electric field-, and high-pressure-assisted extraction. Nondairy alternative products, especially yogurt, 3D food printing and meat analogs, synthesis of nanoparticles, and bioplastics and packaging films are the best available PBPs-based products. Moreover, PBPs particularly those that contain pigments and their products showed good bioactivities, especially antioxidants, antidiabetic, and antimicrobial.
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Affiliation(s)
- Ahmed K Rashwan
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Department of Food and Dairy Sciences, Faculty of Agriculture, South Valley University, Qena, Egypt
| | - Ahmed I Osman
- School of Chemistry and Chemical Engineering, Queen's University Belfast, Belfast, Northern Ireland, UK
| | - Asem M Abdelshafy
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University-Assiut Branch, Assiut, Egypt
| | - Jianling Mo
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
| | - Wei Chen
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
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3
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On the importance of cooling in structuring processes for meat analogues. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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4
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Liu H, Liang Y, Chen Z, Liu M, Qu Z, He B, Zhang X, Wang J. Effect of curdlan on the aggregation behavior of gluten protein in frozen cooked noodles during cooking. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2021.103395] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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5
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Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09692-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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6
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Cimini A, Cibelli M, Taddei AR, Moresi M. Effect of cooking temperature on cooked pasta quality and sustainability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4946-4958. [PMID: 33543478 DOI: 10.1002/jsfa.11138] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 01/20/2021] [Accepted: 02/04/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Everyday pasta cooking has a large environmental impact. The aims of this work were to assess the effect of cooking temperatures (TC ) that were lower than the water boiling point (TBW ) on the main chemico-physical quality parameters of two pasta shapes (i.e., ziti and spaghetti) cooked at the conventional and minimum water-to-pasta ratios, as well as their optimum cooking time (OCT), cooking energy consumption, and carbon footprint, by using a novel eco-sustainable pasta cooker. RESULTS Once the effect of TC on OCT had been modeled in accordance with the Bigelow model, it was possible to estimate that the energy saved to heat the cooking water from ambient temperature to a lower temperature than TBW was smaller than the extra energy needed to complete the pasta cooking phase. After several cooking trials, the water uptake, cooking loss, textural properties, and thickness of the central nerve (as observed with a scanning electronic microscope) of cooked pasta were found to be independent of TC in the range of 85-98 °C. CONCLUSIONS By using smaller amounts of water (~3 L kg-1 ) and cooking at 85 °C with the eco-sustainable pasta cooker, the energy consumption reduced from the default value of 2.8 kWh kg-1 to ~0.45 kWh kg-1 and GHG emissions to about one sixth of those resulting from the use of the average European home appliances. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Alessio Cimini
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Viterbo, Italy
| | - Matteo Cibelli
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Viterbo, Italy
| | - Anna R Taddei
- Centro Grandi Attrezzature - Microscopia elettronica, University of Tuscia, Viterbo, Italy
| | - Mauro Moresi
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Viterbo, Italy
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7
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Shintani K, Miyagawa Y, Adachi S. Maltose formation during the isothermal rest of wheat dough. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101116] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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8
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Sri Ramakrishnan L, Ps U, Sabu CK, Krishnan AG, Nair MB. Effect of wheat gluten on improved thermal cross-linking and osteogenesis of hydroxyapatite-gelatin composite scaffolds. Int J Biol Macromol 2021; 183:1200-1209. [PMID: 33961879 DOI: 10.1016/j.ijbiomac.2021.04.181] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 04/22/2021] [Accepted: 04/28/2021] [Indexed: 10/21/2022]
Abstract
Promising strategies to stabilize gelatin or collagen include glutaraldehyde-based chemical cross-linking or dehydrothermal treatment at different temperatures (120-180 °C). However, these procedures require 24-48 h for complete cross-linking to occur. The present study aims to evaluate the role of wheat gluten on enhancing thermal cross-linking of silica-nanohydroxyapatite (nanoHA)-gelatin composite scaffolds within a shorter period (2 h). Changes in properties were evaluated by varying the ratio of gelatin and gluten in silica-nanoHA matrix (60 wt% ceramic: 40 wt% polymer). The results showed that the scaffolds cross-linked at 170 °C were stable in phosphate-buffered saline for 21 days. It was crystalline and porous in nature. However, the scaffolds with high weight percentage of wheat gluten were brittle, while those with low gluten degraded fast in vitro. The mesenchymal stem cells could adhere, proliferate and differentiate into osteogenic lineage on wheat gluten-containing scaffolds for 21 days (mainly medium concentration). The scaffold also supported new bone formation in critical-sized rat calvarial defect, showing its osteoconductive and osteointegrative nature. In short, this study showed the potential of wheat gluten on improving thermal cross-linking within a shorter period and its suitability to use as a biomimetic bone graft for bone tissue engineering.
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Affiliation(s)
- Lalitha Sri Ramakrishnan
- Amrita Centre for Nanosciences and Molecular Medicine, Amrita Vishwa Vidyapeetham, Kochi, Kerala 682024, India
| | - Unnikrishnan Ps
- Amrita Centre for Nanosciences and Molecular Medicine, Amrita Vishwa Vidyapeetham, Kochi, Kerala 682024, India
| | - Chinchu K Sabu
- Amrita Centre for Nanosciences and Molecular Medicine, Amrita Vishwa Vidyapeetham, Kochi, Kerala 682024, India
| | - Amit G Krishnan
- Amrita Centre for Nanosciences and Molecular Medicine, Amrita Vishwa Vidyapeetham, Kochi, Kerala 682024, India
| | - Manitha B Nair
- Amrita Centre for Nanosciences and Molecular Medicine, Amrita Vishwa Vidyapeetham, Kochi, Kerala 682024, India.
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9
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Bredariol P, Vanin FM. Bread baking Review: Insight into Technological Aspects in order to Preserve Nutrition. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1878211] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Priscila Bredariol
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Pirassununga, SP, Brazil
| | - Fernanda Maria Vanin
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Pirassununga, SP, Brazil
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10
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Varghese T, Pare A. Effect of microwave assisted extraction on yield and protein characteristics of soymilk. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.020] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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11
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Capezza A, Wu Q, Newson WR, Olsson RT, Espuche E, Johansson E, Hedenqvist MS. Superabsorbent and Fully Biobased Protein Foams with a Natural Cross-Linker and Cellulose Nanofibers. ACS OMEGA 2019; 4:18257-18267. [PMID: 31720526 PMCID: PMC6844118 DOI: 10.1021/acsomega.9b02271] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Accepted: 09/18/2019] [Indexed: 05/06/2023]
Abstract
The development of fully natural wheat gluten foams showing rapid and high uptake of water, sheep blood, and saline solution, while maintaining high mechanical stability in the swollen state, is presented. Genipin was added as a natural and polar cross-linker to increase the polarity of the protein chains, whereas cellulose nanofibers (CNFs) were added as a reinforcement/stiffener of the foams, alone or in combination with the genipin. The presence of only genipin resulted in a foam that absorbed up to 25 g of water per gram of foam and a more than 15 g uptake in only 8 min. In contrast, with CNF alone, it was not possible to maintain the mechanical stability of the foam during the water uptake and the protein foam disintegrated. The combination of CNF and genipin yielded a material with the best mechanical stability of the tested samples. In the latter case, the foam could be compressed repeatedly more than 80% without displaying any structural damage. The results revealed that a strong network had formed between the wheat gluten matrix, genipin, and cellulose in the foam structure. A unique feature of the absorbent/foam, in contrast to commercial superabsorbents, was that it was able to rapidly absorb nonpolar liquids (here, n-heptane) due to the open-cell structure. The capillary-driven absorption due to the open-cell structure, the high liquid absorption in the cell walls, and the mechanical properties (both in dry and swollen states) of these natural foams make them interesting as a sustainable replacement for a range of petroleum-based foam materials, including absorbent hygiene products such as sanitary pads.
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Affiliation(s)
- Antonio
J. Capezza
- School
of Engineering Sciences in Chemistry, Biotechnology and Health, Fibre
and Polymer Technology, KTH Royal Institute
of Technology, Teknikringen 56, SE-100 44 Stockholm, Sweden
- Department
of Plant Breeding, SLU Swedish University
of Agricultural Sciences, Sundsvägen 10, P.O. Box
101, SE-230 53 Alnarp, Sweden
| | - Qiong Wu
- School
of Engineering Sciences in Chemistry, Biotechnology and Health, Fibre
and Polymer Technology, KTH Royal Institute
of Technology, Teknikringen 56, SE-100 44 Stockholm, Sweden
| | - William R. Newson
- Department
of Plant Breeding, SLU Swedish University
of Agricultural Sciences, Sundsvägen 10, P.O. Box
101, SE-230 53 Alnarp, Sweden
| | - Richard T. Olsson
- School
of Engineering Sciences in Chemistry, Biotechnology and Health, Fibre
and Polymer Technology, KTH Royal Institute
of Technology, Teknikringen 56, SE-100 44 Stockholm, Sweden
| | - Eliane Espuche
- Ingénierie
des Matériaux Polymères, Univ
Lyon, Université Lyon1, UMR CNRS 5223, Bâtiment Polytech, 15, Bd. André Latarjet, 69622 Villeurbanne Cedex, France
| | - Eva Johansson
- Department
of Plant Breeding, SLU Swedish University
of Agricultural Sciences, Sundsvägen 10, P.O. Box
101, SE-230 53 Alnarp, Sweden
| | - Mikael S. Hedenqvist
- School
of Engineering Sciences in Chemistry, Biotechnology and Health, Fibre
and Polymer Technology, KTH Royal Institute
of Technology, Teknikringen 56, SE-100 44 Stockholm, Sweden
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12
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Pietsch VL, Werner R, Karbstein HP, Emin MA. High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.04.006] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Saavedra Isusi G, Karbstein H, van der Schaaf U. Microgel particle formation: Influence of mechanical properties of pectin-based gels on microgel particle size distribution. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.053] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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14
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Gluten-starch interactions in wheat gluten during carboxylic acid deamidation upon hydrothermal treatment. Food Chem 2019; 283:111-122. [DOI: 10.1016/j.foodchem.2019.01.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2018] [Revised: 12/10/2018] [Accepted: 01/03/2019] [Indexed: 01/16/2023]
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15
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Pietsch VL, Karbstein HP, Emin MA. Kinetics of wheat gluten polymerization at extrusion-like conditions relevant for the production of meat analog products. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.07.008] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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16
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Effect of HPMC and CMC on rheological behavior at different temperatures of gluten-free bread formulations based on rice and buckwheat flours. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3096-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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17
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Effect of mild thermal treatment on the polymerization behavior, conformation and viscoelasticity of wheat gliadin. Food Chem 2018; 239:984-992. [DOI: 10.1016/j.foodchem.2017.07.029] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2017] [Revised: 06/21/2017] [Accepted: 07/08/2017] [Indexed: 11/18/2022]
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18
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Ogawa T, Chuma A, Aimoto U, Adachi S. Characterization of Spaghetti Prepared Under Different Drying Conditions. J Food Sci 2015; 80:C1959-64. [DOI: 10.1111/1750-3841.12980] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2015] [Accepted: 06/18/2015] [Indexed: 11/28/2022]
Affiliation(s)
- Takenobu Ogawa
- Div. of Food Science and Biotechnology; Graduate School of Agriculture, Kyoto Univ; Sakyo-ku Kyoto 606-8502 Japan
| | - Asako Chuma
- Div. of Food Science and Biotechnology; Graduate School of Agriculture, Kyoto Univ; Sakyo-ku Kyoto 606-8502 Japan
| | - Utano Aimoto
- Div. of Food Science and Biotechnology; Graduate School of Agriculture, Kyoto Univ; Sakyo-ku Kyoto 606-8502 Japan
| | - Shuji Adachi
- Div. of Food Science and Biotechnology; Graduate School of Agriculture, Kyoto Univ; Sakyo-ku Kyoto 606-8502 Japan
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19
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Newson WR, Rasheed F, Kuktaite R, Hedenqvist MS, Gällstedt M, Plivelic TS, Johansson E. Commercial potato protein concentrate as a novel source for thermoformed bio-based plastic films with unusual polymerisation and tensile properties. RSC Adv 2015. [DOI: 10.1039/c5ra00662g] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Films thermoformed from commercial potato protein concentrate exhibited a constant Young's modulus and increasing strain at break with increasing processing temperature, in contrast to the usually observed behaviour for protein-based materials.
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Affiliation(s)
- William R. Newson
- Department of Plant Breeding
- The Swedish University of Agricultural Sciences
- SE-23053 Alnarp
- Sweden
| | - Faiza Rasheed
- Department of Plant Breeding
- The Swedish University of Agricultural Sciences
- SE-23053 Alnarp
- Sweden
| | - Ramune Kuktaite
- Department of Plant Breeding
- The Swedish University of Agricultural Sciences
- SE-23053 Alnarp
- Sweden
| | - Mikael S. Hedenqvist
- Department of Fibre and Polymer Technology
- Royal Institute of Technology
- SE-10044 Stockholm
- Sweden
| | | | | | - Eva Johansson
- Department of Plant Breeding
- The Swedish University of Agricultural Sciences
- SE-23053 Alnarp
- Sweden
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20
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Zárate-Ramírez L, Romero A, Bengoechea C, Partal P, Guerrero A. Thermo-mechanical and hydrophilic properties of polysaccharide/gluten-based bioplastics. Carbohydr Polym 2014; 112:24-31. [DOI: 10.1016/j.carbpol.2014.05.055] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2013] [Revised: 04/30/2014] [Accepted: 05/16/2014] [Indexed: 11/24/2022]
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21
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22
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Effect of thermo-pressing temperature on the functional properties of bioplastics made from a renewable wheat gliadin resin. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.10.035] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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23
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Jansens KJA, Lagrain B, Brijs K, Goderis B, Smet M, Delcour JA. Importance of thiol-functionalized molecules for the structure and properties of compression-molded glassy wheat gluten bioplastics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:10516-10524. [PMID: 24131364 DOI: 10.1021/jf403543y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
High-temperature compression molding of wheat gluten at low water levels yields a rigid plastic-like material. We performed a systematic study to determine the effect of additives with multiple thiol (SH) groups on gluten network formation during processing and investigate the impact of the resulting gluten network on the mechanical properties of the glassy end product. To this end, a fraction of the hydroxyl groups of different polyols was converted into SH functionalities by esterifying with 3-mercaptopropionic acid (MPA). The monofunctional additive MPA was evaluated as well. During low-temperature mixing SH-containing additives decreased the gluten molecular weight, whereas protein cross-linking occurred during high-temperature compression molding. The extent of both processes depended on the molecular architecture of the additives and their concentration. After molding, the material strength and failure strain increased without affecting the modulus, provided the additive concentration was low. The strength decreased again at too high concentrations for polyols with low SH functionalization. Attributing these effects solely to the interplay of plasticization and the SH-facilitated introduction of cross-links is inadequate, since an improvement in both strength and failure strain was also observed in the presence of high levels of MPA. It is hypothesized that, regardless of the molecular structure of the additive, the presence of SH-containing groups induces conformational changes which contribute to the mechanical properties of glassy gluten materials.
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Affiliation(s)
- Koen J A Jansens
- Laboratory of Food Chemistry and Biochemistry, KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
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24
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Jansens KJA, Lagrain B, Brijs K, Goderis B, Smet M, Delcour JA. Impact of acid and alkaline pretreatments on the molecular network of wheat gluten and on the mechanical properties of compression-molded glassy wheat gluten bioplastics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9393-9400. [PMID: 24016229 DOI: 10.1021/jf403156c] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Wheat gluten can be converted into rigid biobased materials by high-temperature compression molding at low moisture contents. During molding, a cross-linked protein network is formed. This study investigated the effect of mixing gluten with acid/alkali in 70% ethanol at ambient temperature for 16 h followed by ethanol removal, freeze-drying, and compression molding at 130 and 150 °C on network formation and on types of cross-links formed. Alkaline pretreatment (0-100 mmol/L sodium hydroxide or 25 mmol/L potassium hydroxide) strongly affected gluten cross-linking, whereas acid pretreatment (0-25 mmol/L sulfuric acid or 25 mmol/L hydrochloric acid) had limited effect on the gluten network. Molded alkaline-treated gluten showed enhanced cross-linking but also degradation when treated with high alkali concentrations, whereas acid treatment reduced gluten cross-linking. β-Elimination of cystine and lanthionine formation occurred more pronouncedly at higher alkali concentrations. In contrast, formation of disulfide and nondisulfide cross-links during molding was hindered in acid-pretreated gluten. Bioplastic strength was higher for alkali than for acid-pretreated samples, whereas the flexural modulus was only slightly affected by either alkaline or acid pretreatment. Apparently, the ratio of disulfide to nondisulfide cross-links did not affect the mechanical properties of rigid gluten materials.
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Affiliation(s)
- Koen J A Jansens
- Laboratory of Food Chemistry and Biochemistry, KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
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26
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Xia Y, Wang Y, Chen L. Molecular structure, physicochemical characterization, and in vitro degradation of barley protein films. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:13221-13229. [PMID: 22103407 DOI: 10.1021/jf203157a] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Barley protein films were prepared by thermopressing using glycerol as a plasticizer. The combined effects of heating temperature and amount of plasticizer interacted to determine protein conformation and, subsequently, the properties of the film matrix. The film barrier and mechanical properties were systematically investigated using Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), SDS-PAGE, and protein solubility tests. These experiments demonstrated that heat treatment induced barley protein unfolding and then protein aggregation and the formation of covalent disulfide bonds to enhance film strength. Increasing the amount of plasticizer reduced protein denaturation and limited protein interactions, resulting in significantly improved film flexibility at the cost of reduced film moisture barrier property and tensile strength. In vitro degradation experiments demonstrated that barley films were resistant in gastric conditions, yet can still be completely degraded by intestinal enzymes, and they possess low cytotoxicity to Caco-2 cells. The prepared barley films have potential for development as delivery systems for gastric-sensitive bioactive compounds to the intestine for release.
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Affiliation(s)
- Yichen Xia
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
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27
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Jansens KJ, Lagrain B, Rombouts I, Brijs K, Smet M, Delcour JA. Effect of temperature, time and wheat gluten moisture content on wheat gluten network formation during thermomolding. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2011.08.008] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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Kuktaite R, Plivelic TS, Cerenius Y, Hedenqvist MS, Gällstedt M, Marttila S, Ignell R, Popineau Y, Tranquet O, Shewry PR, Johansson E. Structure and morphology of wheat gluten films: from polymeric protein aggregates toward superstructure arrangements. Biomacromolecules 2011; 12:1438-48. [PMID: 21434684 DOI: 10.1021/bm200009h] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Evaluation of structure and morphology of extruded wheat gluten (WG) films showed WG protein assemblies elucidated on a range of length scales from nano (4.4 Å and 9 to 10 Å, up to 70 Å) to micro (10 μm). The presence of NaOH in WG films induced a tetragonal structure with unit cell parameters, a = 51.85 Å and c = 40.65 Å, whereas NH(4)OH resulted in a bidimensional hexagonal close-packed (HCP) structure with a lattice parameter of 70 Å. In the WG films with NH(4)OH, a highly polymerized protein pattern with intimately mixed glutenins and gliadins bounded through SH/SS interchange reactions was found. A large content of β-sheet structures was also found in these films, and the film structure was oriented in the extrusion direction. In conclusion, this study highlights complexities of the supramolecular structures and conformations of wheat gluten polymeric proteins in biofilms not previously reported for biobased materials.
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Affiliation(s)
- Ramune Kuktaite
- Department of Agriculture-Farming Systems, Technology and Product Quality, The Swedish University of Agricultural Sciences, Alnarp, Sweden.
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29
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Pan Y, Wang X, Yuan Q. Thermal, kinetic, and mechanical properties of glycerol-plasticized wheat gluten. J Appl Polym Sci 2011. [DOI: 10.1002/app.33512] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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30
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Effects of filler-matrix morphology on mechanical properties of corn starch–zein thermo-moulded films. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2010.11.038] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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31
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Guillard V, Mauricio-Iglesias M, Gontard N. Effect of Novel Food Processing Methods on Packaging: Structure, Composition, and Migration Properties. Crit Rev Food Sci Nutr 2010; 50:969-88. [DOI: 10.1080/10408390903001768] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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32
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Budhavaram NK, Miller JA, Shen Y, Barone JR. Protein substitution affects glass transition temperature and thermal stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:9549-9555. [PMID: 20707306 DOI: 10.1021/jf101010w] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
When proteins are removed from their native state they suffer from two deficiencies: (1) glassy behavior with glass transition temperatures (Tg) well above room temperature and (2) thermal instability. The glassy behavior originates in multiple hydrogen bonds between amino acids on adjacent protein molecules. Proteins, like most biopolymers, are thermally unstable. Substituting ovalbumin with linear and cyclic substituents using a facile nucleophilic addition reaction can affect Tg and thermal stability. More hydrophobic linear substituents lowered Tg by interrupting intermolecular interactions and increasing free volume. More hydrophilic and cyclic substituents increased thermal stability by increasing intermolecular interactions. In some cases, substituents instituted cross-linking between protein chains that enhanced thermal stability. Internal plasticization using covalent substitution and external plasticization using low molecular weight polar liquids show the same protein structural changes and a signature of plasticization is identified.
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Affiliation(s)
- Naresh K Budhavaram
- Biological Systems Engineering Department, Virginia Tech, Blacksburg, Virginia 24061, USA
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33
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Mechanical Properties of Thermo-moulded Biofilms in Relation to Proteins/Starch Interactions. FOOD BIOPHYS 2010. [DOI: 10.1007/s11483-010-9174-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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34
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Preparation and properties of wheat gluten/rice protein composites plasticized with glycerol. CHINESE JOURNAL OF POLYMER SCIENCE 2010. [DOI: 10.1007/s10118-010-9185-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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35
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Lagrain B, Goderis B, Brijs K, Delcour JA. Molecular Basis of Processing Wheat Gluten toward Biobased Materials. Biomacromolecules 2010; 11:533-41. [DOI: 10.1021/bm100008p] [Citation(s) in RCA: 142] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bert Lagrain
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium, and Molecular and Nanomaterials, Katholieke Universiteit Leuven, Celestijnenlaan 200F, B-3001 Leuven, Belgium
| | - Bart Goderis
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium, and Molecular and Nanomaterials, Katholieke Universiteit Leuven, Celestijnenlaan 200F, B-3001 Leuven, Belgium
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium, and Molecular and Nanomaterials, Katholieke Universiteit Leuven, Celestijnenlaan 200F, B-3001 Leuven, Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium, and Molecular and Nanomaterials, Katholieke Universiteit Leuven, Celestijnenlaan 200F, B-3001 Leuven, Belgium
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36
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Min Z, Song Y, Zheng Q. Influence of reducing agents on properties of thermo-molded wheat gluten bioplastics. J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2008.06.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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37
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Song Y, Zheng Q. Improved tensile strength of glycerol-plasticized gluten bioplastic containing hydrophobic liquids. BIORESOURCE TECHNOLOGY 2008; 99:7665-7671. [PMID: 18337091 DOI: 10.1016/j.biortech.2008.01.075] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2007] [Revised: 01/30/2008] [Accepted: 01/30/2008] [Indexed: 05/26/2023]
Abstract
The aim of the present work has been to study the influence of hydrophobic liquids on the morphology and the properties of thermo-molded plastics based on glycerol-plasticized wheat gluten (WG). While the total amount of castor oil and glycerol was remained constant at 30 wt%, castor oil with various proportions with respect to glycerol was incorporated with WG by mixing at room temperature and the resultant mixtures were thermo-molded at 120 degrees C to prepare sheet samples. Moisture absorption, morphology, dynamic mechanical properties, and tensile properties (Young's modulus, tensile strength and elongation at break) of the plastics were evaluated. Experimental results showed that the physical properties of WG plastic were closely related to glycerol to castor oil ratio. Increasing in castor oil content reduces the moisture absorption markedly, which is accompanied with a significant improvement in tensile strength and Young's modulus. These observations were further confirmed in 24 wt% glycerol-plasticized WG plastics containing 6 wt% silicone oil or polydimethylsiloxane (PDMS) liquid rubber.
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Affiliation(s)
- Yihu Song
- Department of Polymer Science and Engineering, Zhejiang University, Zheda Road No. 38, Hangzhou, Zhejiang 310027, China.
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38
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Athamneh AI, Griffin M, Whaley M, Barone JR. Conformational Changes and Molecular Mobility in Plasticized Proteins. Biomacromolecules 2008; 9:3181-7. [DOI: 10.1021/bm800759g] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ahmad I. Athamneh
- Biological Systems Engineering Department, Virginia Tech, 303 Seitz Hall, Blacksburg, Virginia 24061
| | - Michael Griffin
- Biological Systems Engineering Department, Virginia Tech, 303 Seitz Hall, Blacksburg, Virginia 24061
| | - Meocha Whaley
- Biological Systems Engineering Department, Virginia Tech, 303 Seitz Hall, Blacksburg, Virginia 24061
| | - Justin R. Barone
- Biological Systems Engineering Department, Virginia Tech, 303 Seitz Hall, Blacksburg, Virginia 24061
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39
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40
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Song Y, Zheng Q. Preparation and properties of thermo-molded bioplastics of glutenin-rich fraction. J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2007.08.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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41
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Network formation in glycerol plasticized wheat gluten as viewed by extensional deformation and stress relaxation: Final conclusions. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.02.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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42
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Zhang Q, Song Y, Zheng Q. Influences of Acid and Alkali on Mechanical Properties of Compression-Molded Gluten Bioplastics. Cereal Chem 2008. [DOI: 10.1094/cchem-85-3-0379] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Qibin Zhang
- Key Laboratory of Macromolecular Synthesis and Functionalization, Ministry of Education, Department of Polymer Science and Engineering, Zhejiang University, Hangzhou 310027 China
| | - Yihu Song
- Key Laboratory of Macromolecular Synthesis and Functionalization, Ministry of Education, Department of Polymer Science and Engineering, Zhejiang University, Hangzhou 310027 China
- Corresponding author. Phone: +86-571-87953075. Fax: +86-571-87952522. E-mail: or
| | - Qiang Zheng
- Key Laboratory of Macromolecular Synthesis and Functionalization, Ministry of Education, Department of Polymer Science and Engineering, Zhejiang University, Hangzhou 310027 China
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43
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Song Y, Wang Z, Zheng Q. Equibiaxial extensional deformation and stress relaxation of glycerol plasticized wheat gluten at different concentrations. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2006.12.010] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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44
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Ahmed J, Ramaswamy HS, Raghavan VG. Dynamic viscoelastic, calorimetric and dielectric characteristics of wheat protein isolates. J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2007.05.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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45
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Song Y, Zheng Q, Wang Z. Equibiaxial extensional flow of wheat gluten plasticized with glycerol. Food Hydrocoll 2007. [DOI: 10.1016/j.foodhyd.2006.10.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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46
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Sun S, Song Y, Zheng Q. Morphologies and properties of thermo-molded biodegradable plastics based on glycerol-plasticized wheat gluten. Food Hydrocoll 2007. [DOI: 10.1016/j.foodhyd.2006.03.004] [Citation(s) in RCA: 99] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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47
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Chanvrier H, Uthayakumaran S, Lillford P. Rheological properties of wheat flour processed at low levels of hydration: Influence of starch and gluten. J Cereal Sci 2007. [DOI: 10.1016/j.jcs.2006.09.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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48
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49
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Angellier-Coussy H, Torres-Giner S, Morel MH, Gontard N, Gastaldi E. Functional properties of thermoformed wheat gluten/montmorillonite materials with respect to formulation and processing conditions. J Appl Polym Sci 2007. [DOI: 10.1002/app.27108] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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50
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Miyazaki M, Van Hung P, Maeda T, Morita N. Recent advances in application of modified starches for breadmaking. Trends Food Sci Technol 2006. [DOI: 10.1016/j.tifs.2006.05.002] [Citation(s) in RCA: 92] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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