1
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Zhang Y, Shao F, Wan X, Zhang H, Hu K, Cai M, Duan Y. Understanding the mechanism for sodium tripolyphosphate in improving the physicochemical properties of low-moisture extrusion textured protein from rapeseed protein and soybean protein blends. Int J Biol Macromol 2024; 272:132656. [PMID: 38810848 DOI: 10.1016/j.ijbiomac.2024.132656] [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: 04/18/2024] [Revised: 05/18/2024] [Accepted: 05/23/2024] [Indexed: 05/31/2024]
Abstract
Our previous experiments found that rapeseed protein (RP) has applicability in low-moisture textured proteins. The amount of RP added is limited to <20 %, but the addition of 20 % RP still brings some negative effects. Therefore, in order to improve the quality of 20%RP textured protein, this experiment added different proportions of sodium tripolyphosphate (STPP) to improve the quality of the product, and studied the physical-chemical properties and molecular structure changes of the product to explore the possible modification mechanism. The STPP not only improved the expansion characteristics of extrudates, but also increased the brightness of the extrudates, the rehydration rate. In addition, STPP increased the specific mechanical energy during extrusion, decreased the material mass flow rate. Furthermore, STPP decreased the starch digestibility, increased the content of slow-digesting starch and resistant starch. STPP increased the degree of denaturation of extrudate proteins, the proportion of β-sheets in the secondary structure of proteins, as well as the intermolecular hydrogen bonding interactions. The gelatinization degradation degree of starch molecules also decreased with the addition of STPP. STPP also increased the protein-starch interactions and enhanced the thermal stability of the extrudate. All these indicate that STPP can improve the physical-chemical properties of extrudate.
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Affiliation(s)
- Yuanlong Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Feng Shao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xia Wan
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Kai Hu
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Meihong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
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2
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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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3
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Wehrli MC, Weise A, Kratky T, Becker T. Thermomechanical Stress Analysis of Hydrated Vital Gluten with Large Amplitude Oscillatory Shear Rheology. Polymers (Basel) 2023; 15:3442. [PMID: 37631499 PMCID: PMC10459017 DOI: 10.3390/polym15163442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/08/2023] [Accepted: 08/14/2023] [Indexed: 08/27/2023] Open
Abstract
Vital gluten is increasingly researched as a non-food product for biodegradable materials. During processing, the protein network is confronted with increased thermal and mechanical stress, altering the network characteristics. With the prospect of using the protein for materials beyond food, it is important to understand the mechanical properties at various processing temperatures. To achieve this, the study investigates hydrated vital gluten under thermomechanical stress based on large amplitude oscillatory shear (LAOS) rheology. LAOS rheology was conducted at increasing shear strains (0.01-100%), various frequencies (5-20 rad/s) and temperatures of 25, 45, 55, 65, 70 and 85 °C. With elevating temperatures up to 55 °C, the linear viscoelastic moduli decrease, indicating material softening. Then, protein polymerization and the formation of new cross-links due to thermal denaturation cause more network connectivity, resulting in significantly higher elastic moduli. Beyond the linear viscoelastic regime, the strain-stiffening ratio rises disproportionately. This effect becomes even more evident at higher temperatures. Lacking a viscous contribution, the highly elastic but also stiff network shows less mechanical resilience. Additionally, at these elevated temperatures, structural changes during the protein's denaturation and network shrinkage due to water evaporation could be visualized with confocal laser scanning microscopy (CLSM).
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Affiliation(s)
- Monika C. Wehrli
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Anna Weise
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Tim Kratky
- Department of Chemistry, Technical University of Munich, Lichtenbergstraße 4, 85748 Garching, Germany
| | - Thomas Becker
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
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4
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Newson W, Capezza AJ, Kuktaite R, Hedenqvist MS, Johansson E. Green Chemistry to Modify Functional Properties of Crambe Protein Isolate-Based Thermally Formed Films. ACS OMEGA 2023; 8:20342-20351. [PMID: 37323394 PMCID: PMC10268266 DOI: 10.1021/acsomega.3c00113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Accepted: 05/19/2023] [Indexed: 06/17/2023]
Abstract
Proteins are promising precursors to be used in production of sustainable materials with properties resembling plastics, although protein modification or functionalization is often required to obtain suitable product characteristics. Here, effects of protein modification were evaluated by crosslinking behavior using high-performance liquid chromatography (HPLC), secondary structure using infrared spectroscopy (IR), liquid imbibition and uptake, and tensile properties of six crambe protein isolates modified in solution before thermal pressing. The results showed that a basic pH (10), especially when combined with the commonly used, although moderately toxic, crosslinking agent glutaraldehyde (GA), resulted in a decrease in crosslinking in unpressed samples, as compared to acidic pH (4) samples. After pressing, a more crosslinked protein matrix with an increase in β-sheets was obtained in basic samples compared to acidic samples, mainly due to the formation of disulfide bonds, which led to an increase in tensile strength, and liquid uptake with less material resolved. A treatment of pH 10 + GA, combined either with a heat or citric acid treatment, did not increase crosslinking or improve the properties in pressed samples, as compared to pH 4 samples. Fenton treatment at pH 7.5 resulted in a similar amount of crosslinking as the pH 10 + GA treatment, although with a higher degree of peptide/irreversible bonds. The strong bond formation resulted in lack of opportunities to disintegrate the protein network by all extraction solutions tested (even for 6 M urea + 1% sodium dodecyl sulfate + 1% dithiothreitol). Thus, the highest crosslinking and best properties of the material produced from crambe protein isolates were obtained by pH 10 + GA and pH 7.5 + Fenton, where Fenton is a greener and more sustainable solution than GA. Therefore, chemical modification of crambe protein isolates is effecting both sustainability and crosslinking behavior, which might have an effect on product suitability.
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Affiliation(s)
- William
R. Newson
- Department
of Plant Breeding, Swedish University of
Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden
| | - Antonio J. Capezza
- Department
of Plant Breeding, Swedish University of
Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden
- Department
of Fibre and Polymer Technology, Royal Institute
of Technology, SE-10044 Stockholm, Sweden
| | - Ramune Kuktaite
- Department
of Plant Breeding, Swedish University of
Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden
| | - Mikael S. Hedenqvist
- Department
of Fibre and Polymer Technology, Royal Institute
of Technology, SE-10044 Stockholm, Sweden
| | - Eva Johansson
- Department
of Plant Breeding, Swedish University of
Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden
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5
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Resilience study of wheat protein networks with large amplitude oscillatory shear rheology. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
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6
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Markgren J, Rasheed F, Hedenqvist MS, Skepö M, Johansson E. Clustering and cross-linking of the wheat storage protein α-gliadin: A combined experimental and theoretical approach. Int J Biol Macromol 2022; 211:592-615. [PMID: 35577195 DOI: 10.1016/j.ijbiomac.2022.05.032] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 04/30/2022] [Accepted: 05/04/2022] [Indexed: 02/04/2023]
Abstract
Our aim was to understand mechanisms for clustering and cross-linking of gliadins, a wheat seed storage protein type, monomeric in native state, but incorporated in network while processed. The mechanisms were studied utilizing spectroscopy and high-performance liquid chromatography on a gliadin-rich fraction, in vitro produced α-gliadins, and synthetic gliadin peptides, and by coarse-grained modelling, Monte Carlo simulations and prediction algorithms. In solution, gliadins with α-helix structures (dip at 205 nm in CD) were primarily present as monomeric molecules and clusters of gliadins (peaks at 650- and 700-s on SE-HPLC). At drying, large polymers (Rg 90.3 nm by DLS) were formed and β-sheets increased (14% by FTIR). Trained algorithms predicted aggregation areas at amino acids 115-140, 150-179, and 250-268, and induction of liquid-liquid phase separation at P- and Poly-Q-sequences (Score = 1). Simulations showed that gliadins formed polymers by tail-to-tail or a hydrophobic core (Kratky plots and Ree = 35 and 60 for C- and N-terminal). Thus, the N-terminal formed clusters while the C-terminal formed aggregates by disulphide and lanthionine bonds, with favoured hydrophobic clustering of similar/exact peptide sections (synthetic peptide mixtures on SE-HPLC). Mechanisms of clustering and cross-linking of the gliadins presented here, contribute ability to tailor processing results, using these proteins.
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Affiliation(s)
- Joel Markgren
- Department of Plant Breeding, Swedish University of Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden.
| | - Faiza Rasheed
- Department of Plant Breeding, Swedish University of Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden; Department of Fibre and Polymer Technology, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden.
| | - Mikael S Hedenqvist
- Department of Fibre and Polymer Technology, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden.
| | - Marie Skepö
- Theoretical Chemistry, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden.
| | - Eva Johansson
- Department of Plant Breeding, Swedish University of Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden.
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7
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Improving the property of a reproducible bioplastic film of glutenin and its application in retarding senescence of postharvest Agaricus bisporus. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101796] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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8
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9
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10
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Sun F, Xie X, Zhang Y, Ma M, Wang Y, Duan J, Lu X, Yang G, He G. Wheat gliadin in ethanol solutions treated using cold air plasma at atmospheric pressure. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100808] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Wehrli MC, Kratky T, Schopf M, Scherf KA, Becker T, Jekle M. Thermally induced gluten modification observed with rheology and spectroscopies. Int J Biol Macromol 2021; 173:26-33. [PMID: 33422515 DOI: 10.1016/j.ijbiomac.2021.01.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 12/29/2020] [Accepted: 01/02/2021] [Indexed: 11/17/2022]
Abstract
The protein vital gluten is mainly used for food while interest for non-food applications, like biodegradable materials, increases. In general, the structure and functionality of proteins is highly dependent on thermal treatments during production or modification. This study presents conformational changes and corresponding rheological effects of vital wheat gluten depending on temperature. Dry samples analyzed by X-ray photoelectron spectroscopy (XPS), Fourier-transform infrared spectroscopy (FTIR) and thermalgravimetric analysis coupled with mass spectrometry (TGA-MS) show surface compositions and conformational changes from 25 to 250 °C. Above 170 °C, XPS reveals a decreased N content at the surface while FTIR band characteristics for β-sheets prove structural changes. At 250 °C, protein denaturation accompanied by a significant mass loss due to dehydration and decarbonylation reactions is observed. Oscillatory measurements of optimally hydrated vital gluten describing network properties of the material show two structural changes along a temperature ramp from 25 to 90 °C: at 56-64 °C, the temperature necessary to trigger structural changes increases with the ratio of gliadin to total protein mass, determined by reversed-phase high performance liquid chromatography (RP-HPLC). At a temperature of 79-81 °C, complete protein denaturation occurs. FTIR confirms the denaturation process by showing band shifts with both temperature steps.
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Affiliation(s)
- Monika C Wehrli
- Technical University of Munich, Chair of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Tim Kratky
- Technical University of Munich, Department of Chemistry, Associate Professorship of Physical Chemistry with Focus on Catalysis, Lichtenbergstr, 4, 85748 Garching, Germany
| | - Marina Schopf
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str.34, 85354 Freising, Germany
| | - Katharina A Scherf
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str.34, 85354 Freising, Germany; Karlsruhe Institute of Technology, Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Adenauerring 20a, 76131 Karlsruhe, Germany
| | - Thomas Becker
- Technical University of Munich, Chair of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Mario Jekle
- Technical University of Munich, Chair of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany.
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12
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Voci S, Fresta M, Cosco D. Gliadins as versatile biomaterials for drug delivery applications. J Control Release 2021; 329:385-400. [DOI: 10.1016/j.jconrel.2020.11.048] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 11/23/2020] [Accepted: 11/24/2020] [Indexed: 12/12/2022]
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13
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Ceresino EB, Johansson E, Sato HH, Plivelic TS, Hall SA, Kuktaite R. Morphological and structural heterogeneity of solid gliadin food foams modified with transglutaminase and food grade dispersants. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105995] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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14
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Ceresino EB, Kuktaite R, Hedenqvist MS, Sato HH, Johansson E. Processing conditions and transglutaminase sources to “drive” the wheat gluten dough quality. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102439] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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15
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Rasheed F, Markgren J, Hedenqvist M, Johansson E. Modeling to Understand Plant Protein Structure-Function Relationships-Implications for Seed Storage Proteins. Molecules 2020; 25:E873. [PMID: 32079172 PMCID: PMC7071054 DOI: 10.3390/molecules25040873] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 02/13/2020] [Accepted: 02/14/2020] [Indexed: 11/30/2022] Open
Abstract
Proteins are among the most important molecules on Earth. Their structure and aggregation behavior are key to their functionality in living organisms and in protein-rich products. Innovations, such as increased computer size and power, together with novel simulation tools have improved our understanding of protein structure-function relationships. This review focuses on various proteins present in plants and modeling tools that can be applied to better understand protein structures and their relationship to functionality, with particular emphasis on plant storage proteins. Modeling of plant proteins is increasing, but less than 9% of deposits in the Research Collaboratory for Structural Bioinformatics Protein Data Bank come from plant proteins. Although, similar tools are applied as in other proteins, modeling of plant proteins is lagging behind and innovative methods are rarely used. Molecular dynamics and molecular docking are commonly used to evaluate differences in forms or mutants, and the impact on functionality. Modeling tools have also been used to describe the photosynthetic machinery and its electron transfer reactions. Storage proteins, especially in large and intrinsically disordered prolamins and glutelins, have been significantly less well-described using modeling. These proteins aggregate during processing and form large polymers that correlate with functionality. The resulting structure-function relationships are important for processed storage proteins, so modeling and simulation studies, using up-to-date models, algorithms, and computer tools are essential for obtaining a better understanding of these relationships.
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Affiliation(s)
- Faiza Rasheed
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 101, SE-230 53 Alnarp, Sweden; (F.R.); (J.M.)
- School of Chemical Science and Engineering, Fibre and Polymer Technology, KTH Royal Institute of Technology, SE–100 44 Stockholm, Sweden;
| | - Joel Markgren
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 101, SE-230 53 Alnarp, Sweden; (F.R.); (J.M.)
| | - Mikael Hedenqvist
- School of Chemical Science and Engineering, Fibre and Polymer Technology, KTH Royal Institute of Technology, SE–100 44 Stockholm, Sweden;
| | - Eva Johansson
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 101, SE-230 53 Alnarp, Sweden; (F.R.); (J.M.)
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16
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Muneer F, Johansson E, Hedenqvist MS, Plivelic TS, Kuktaite R. Impact of pH Modification on Protein Polymerization and Structure⁻Function Relationships in Potato Protein and Wheat Gluten Composites. Int J Mol Sci 2018; 20:ijms20010058. [PMID: 30586846 PMCID: PMC6337652 DOI: 10.3390/ijms20010058] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 12/17/2018] [Accepted: 12/20/2018] [Indexed: 11/16/2022] Open
Abstract
Wheat gluten (WG) and potato protein (PP) were modified to a basic pH by NaOH to impact macromolecular and structural properties. Films were processed by compression molding (at 130 and 150 °C) of WG, PP, their chemically modified versions (MWG, MPP) and of their blends in different ratios to study the impact of chemical modification on structure, processing and tensile properties. The modification changed the molecular and secondary structure of both protein powders, through unfolding and re-polymerization, resulting in less cross-linked proteins. The β-sheet formation due to NaOH modification increased for WG and decreased for PP. Processing resulted in cross-linking of the proteins, shown by a decrease in extractability; to a higher degree for WG than for PP, despite higher β-sheet content in PP. Compression molding of MPP resulted in an increase in protein cross-linking and improved maximum stress and extensibility as compared to PP at 130 °C. The highest degree of cross-linking with improved maximum stress and extensibility was found for WG/MPP blends compared to WG/PP and MWG/MPP at 130 °C. To conclude, chemical modification of PP changed the protein structures produced under harsh industrial conditions and made the protein more reactive and attractive for use in bio-based materials processing, no such positive gains were seen for WG.
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Affiliation(s)
- Faraz Muneer
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Box 101, SE-23053 Alnarp, Sweden.
| | - Eva Johansson
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Box 101, SE-23053 Alnarp, Sweden.
| | - Mikael S Hedenqvist
- KTH Royal Institute of Technology, School of Engineering Sciences in Chemistry, Biotechnology and Health, Fibre and Polymer Technology, SE-10044 Stockholm, Sweden.
| | - Tomás S Plivelic
- MAX-IV Laboratory, Lund University, Box 118, SE-22100 Lund, Sweden.
| | - Ramune Kuktaite
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Box 101, SE-23053 Alnarp, Sweden.
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17
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Rasheed F, Plivelic TS, Kuktaite R, Hedenqvist MS, Johansson E. Unraveling the Structural Puzzle of the Giant Glutenin Polymer-An Interplay between Protein Polymerization, Nanomorphology, and Functional Properties in Bioplastic Films. ACS OMEGA 2018; 3:5584-5592. [PMID: 30023922 PMCID: PMC6045469 DOI: 10.1021/acsomega.7b02081] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/29/2017] [Accepted: 05/09/2018] [Indexed: 06/08/2023]
Abstract
A combination of genotype, cultivation environment, and protein separation procedure was used to modify the nanoscale morphology, polymerization, and chemical structure of glutenin proteins from wheat. A low-polymerized glutenin starting material was the key to protein-protein interactions mainly via SS cross-links during film formation, resulting in extended β-sheet structures and propensity toward the formation of nanoscale morphologies at molecular level. The properties of glutenin bioplastic films were enhanced by the selection of a genotype with a high number of cysteine residues in its chemical structure and cultivation environment with a short grain maturation period, both contributing positively to gluten strength. Thus, a combination of factors affected the structure of glutenins in bioplastic films by forming crystalline β-sheets and propensity toward the ordered nanostructures, thereby resulting in functional properties with high strength, stiffness, and extensibility.
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Affiliation(s)
- Faiza Rasheed
- Department
of Plant Breeding, The Swedish University
of Agricultural Sciences, Växtskyddsvägen 1, SE-230
53 Alnarp, Sweden
- School
of Engineering Sciences in Chemistry, Biotechnology and Health Science
and Engineering, Fibre and Polymer Technology, KTH Royal Institute of Technology, Teknikringen 58, SE-100 44 Stockholm, Sweden
| | | | - Ramune Kuktaite
- Department
of Plant Breeding, The Swedish University
of Agricultural Sciences, Växtskyddsvägen 1, SE-230
53 Alnarp, Sweden
| | - Mikael S. Hedenqvist
- School
of Engineering Sciences in Chemistry, Biotechnology and Health Science
and Engineering, Fibre and Polymer Technology, KTH Royal Institute of Technology, Teknikringen 58, SE-100 44 Stockholm, Sweden
| | - Eva Johansson
- Department
of Plant Breeding, The Swedish University
of Agricultural Sciences, Växtskyddsvägen 1, SE-230
53 Alnarp, Sweden
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18
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Diuk Andrade F, Newson WR, Bernardinelli OD, Rasheed F, Cobo MF, Plivelic TS, Ribeiro deAzevedo E, Kuktaite R. An insight into molecular motions and phase composition of gliadin/glutenin glycerol blends studied by 13
C solid-state and 1
H time-domain NMR. ACTA ACUST UNITED AC 2018. [DOI: 10.1002/polb.24586] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Fabiana Diuk Andrade
- Instituto de Física de São Carlos; Universidade de São Paulo, CP 369; São Carlos SP 13660-970 Brazil
| | - William R. Newson
- Department of Plant Breeding; The Swedish University of Agricultural Sciences, P. O. Box 101; Alnarp SE-230 53 Sweden
| | | | - Faiza Rasheed
- Department of Plant Breeding; The Swedish University of Agricultural Sciences, P. O. Box 101; Alnarp SE-230 53 Sweden
| | - Márcio Fernando Cobo
- Instituto de Física de São Carlos; Universidade de São Paulo, CP 369; São Carlos SP 13660-970 Brazil
| | - Tomás S. Plivelic
- MAX IV Laboratory; Lund University, Fotongatan 2; Lund SE-225 92 Sweden
| | - Eduardo Ribeiro deAzevedo
- Instituto de Física de São Carlos; Universidade de São Paulo, CP 369; São Carlos SP 13660-970 Brazil
| | - Ramune Kuktaite
- Department of Plant Breeding; The Swedish University of Agricultural Sciences, P. O. Box 101; Alnarp SE-230 53 Sweden
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19
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Ceresino EB, de Melo RR, Kuktaite R, Hedenqvist MS, Zucchi TD, Johansson E, Sato HH. Transglutaminase from newly isolated Streptomyces sp. CBMAI 1617: Production optimization, characterization and evaluation in wheat protein and dough systems. Food Chem 2017; 241:403-410. [PMID: 28958547 DOI: 10.1016/j.foodchem.2017.09.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2017] [Revised: 07/25/2017] [Accepted: 09/04/2017] [Indexed: 11/30/2022]
Abstract
The popularity of transglutaminase (TG) by the food industry and the variation in functionality of this enzyme from different origins, prompted us to isolate and evaluate a high-yielding TG strain. Through the statistical approaches, Plackett-Burman and response surface methodology, a low cost fermentation media was obtained to produce 6.074±0.019UmL-1 of TG from a novel source; Streptomyces sp. CBMAI 1617 (SB6). Its potential exploitation was compared to commonly used TG, from Streptomyces mobaraensis. Biochemical and FT-IR studies indicated differences between SB6 and commercial TG (Biobond™ TG-M). Additions of TG to wheat protein and flour based doughs revealed that the dough stretching depended on the wheat protein fraction, TG amount and its origin. A higher degree of cross-linking of glutenins and of inclusion of gliadin in the polymers was seen for SB6 as compared to commercial TG. Thus, our results support the potential of SB6 to tailor wheat protein properties within various food applications.
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Affiliation(s)
- Elaine B Ceresino
- Department of Food Science, School of Food Engineering, University of Campinas, Box 6121, 13083-862 Sao Paulo, SP, Brazil.
| | - Ricardo R de Melo
- Department of Food Science, School of Food Engineering, University of Campinas, Box 6121, 13083-862 Sao Paulo, SP, Brazil.
| | - Ramune Kuktaite
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 104, SE-23053 Alnarp, Sweden.
| | - Mikael S Hedenqvist
- KTH Royal Institute of Technology, School of Chemical and Engineering, Fibre and Polymer Technology, SE-10044 Stockholm, Sweden.
| | - Tiago D Zucchi
- Department of Research & Development, Agrivalle, 13329-600 Salto, SP, Brazil.
| | - Eva Johansson
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 104, SE-23053 Alnarp, Sweden.
| | - Helia H Sato
- Department of Food Science, School of Food Engineering, University of Campinas, Box 6121, 13083-862 Sao Paulo, SP, Brazil.
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Towards gliadin nanofoams. Colloid Polym Sci 2017. [DOI: 10.1007/s00396-016-3995-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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