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Erratum. Protein Sci 2022; 31:e4330. [DOI: 10.1002/pro.4330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Crilly CJ, Brom JA, Warmuth O, Esterly HJ, Pielak GJ. Protection by desiccation-tolerance proteins probed at the residue level. Protein Sci 2022; 31:396-406. [PMID: 34766407 PMCID: PMC8819849 DOI: 10.1002/pro.4231] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 10/29/2021] [Accepted: 11/02/2021] [Indexed: 02/03/2023]
Abstract
Extremotolerant organisms from all domains of life produce protective intrinsically disordered proteins (IDPs) in response to desiccation stress. In vitro, many of these IDPs protect enzymes from dehydration stress better than U.S. Food and Drug Administration-approved excipients. However, as with most excipients, their protective mechanism is poorly understood. Here, we apply thermogravimetric analysis, differential scanning calorimetry, and liquid-observed vapor exchange (LOVE) NMR to study the protection of two model globular proteins (the B1 domain of staphylococcal protein G [GB1] and chymotrypsin inhibitor 2 [CI2]) by two desiccation-tolerance proteins (CAHS D from tardigrades and PvLEA4 from an anhydrobiotic midge), as well as by disordered and globular protein controls. We find that all protein samples retain similar amounts of water and possess similar glass transition temperatures, suggesting that neither enhanced water retention nor vitrification is responsible for protection. LOVE NMR reveals that IDPs protect against dehydration-induced unfolding better than the globular protein control, generally protect the same regions of GB1 and CI2, and protect GB1 better than CI2. These observations suggest that electrostatic interactions, charge patterning, and expanded conformations are key to protection. Further application of LOVE NMR to additional client proteins and protectants will deepen our understanding of dehydration protection, enabling the streamlined production of dehydrated proteins for expanded use in the medical, biotechnology, and chemical industries.
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Affiliation(s)
- Candice J. Crilly
- Department of ChemistryUniversity of North Carolina at Chapel Hill (UNC‐CH)Chapel HillNorth CarolinaUSA
| | - Julia A. Brom
- Department of ChemistryUniversity of North Carolina at Chapel Hill (UNC‐CH)Chapel HillNorth CarolinaUSA
| | - Owen Warmuth
- Department of ChemistryUniversity of North Carolina at Chapel Hill (UNC‐CH)Chapel HillNorth CarolinaUSA
| | - Harrison J. Esterly
- Department of ChemistryUniversity of North Carolina at Chapel Hill (UNC‐CH)Chapel HillNorth CarolinaUSA
| | - Gary J. Pielak
- Department of ChemistryUniversity of North Carolina at Chapel Hill (UNC‐CH)Chapel HillNorth CarolinaUSA,Department of Biochemistry & BiophysicsUniversity of North Carolina at Chapel Hill (UNC‐CH)Chapel HillNorth CarolinaUSA,Lineberger Cancer CenterUniversity of North Carolina at Chapel Hill (UNC‐CH)Chapel HillNorth CarolinaUSA,Integrative Program for Biological and Genome SciencesUniversity of North Carolina at Chapel Hill (UNC‐CH)Chapel HillNorth CarolinaUSA
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Álvarez-Castillo E, Felix M, Bengoechea C, Guerrero A. Proteins from Agri-Food Industrial Biowastes or Co-Products and Their Applications as Green Materials. Foods 2021; 10:981. [PMID: 33947093 PMCID: PMC8145534 DOI: 10.3390/foods10050981] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 04/21/2021] [Accepted: 04/26/2021] [Indexed: 02/06/2023] Open
Abstract
A great amount of biowastes, comprising byproducts and biomass wastes, is originated yearly from the agri-food industry. These biowastes are commonly rich in proteins and polysaccharides and are mainly discarded or used for animal feeding. As regulations aim to shift from a fossil-based to a bio-based circular economy model, biowastes are also being employed for producing bio-based materials. This may involve their use in high-value applications and therefore a remarkable revalorization of those resources. The present review summarizes the main sources of protein from biowastes and co-products of the agri-food industry (i.e., wheat gluten, potato, zein, soy, rapeseed, sunflower, protein, casein, whey, blood, gelatin, collagen, keratin, and algae protein concentrates), assessing the bioplastic application (i.e., food packaging and coating, controlled release of active agents, absorbent and superabsorbent materials, agriculture, and scaffolds) for which they have been more extensively produced. The most common wet and dry processes to produce protein-based materials are also described (i.e., compression molding, injection molding, extrusion, 3D-printing, casting, and electrospinning), as well as the main characterization techniques (i.e., mechanical and rheological properties, tensile strength tests, rheological tests, thermal characterization, and optical properties). In this sense, the strategy of producing materials from biowastes to be used in agricultural applications, which converge with the zero-waste approach, seems to be remarkably attractive from a sustainability prospect (including environmental, economic, and social angles). This approach allows envisioning a reduction of some of the impacts along the product life cycle, contributing to tackling the transition toward a circular economy.
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Affiliation(s)
| | | | - Carlos Bengoechea
- Departamento de Ingeniería Química, Escuela Politécnica Superior, 41011 Sevilla, Spain; (E.Á.-C.); (M.F.); (A.G.)
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Yücetepe A, Yavuz-Düzgün M, Şensu E, Bildik F, Demircan E, Özçelik B. The impact of pH and biopolymer ratio on the complex coacervation of Spirulina platensis protein concentrate with chitosan. Journal of Food Science and Technology 2020; 58:1274-1285. [PMID: 33746255 DOI: 10.1007/s13197-020-04636-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/16/2020] [Accepted: 07/08/2020] [Indexed: 11/25/2022]
Abstract
Spirulina platensis is one of the most significant multicellular blue-green Cyanobacterium microalgae with a high protein content. The complex coacervation as an encapsulation technique allows the formation of proteins with improved functional properties and thermal stability. In this study, the effects of pH and Spirulina platensis protein concentrate (SPPC)-chitosan ratio on complex coacervation formation were examined in terms of ζ-potential, turbidity, visual observation and microscopic images. Based on the results, the strongest interaction between SPPC and chitosan occurred at pH of 5.5 and SPPC-chitosan ratio of 7.5:1 with a precipitation in the test tubes. Stable dispersions were obtained at a pH range of 2-4 for the SPPC-chitosan ratio of 7.5:1 inhibiting the precipitation which occurs at individual SPPC solutions at this pH range. Characteristic organic groups in the individual SPPC and chitosan solutions as well as the SPPC-chitosan coacervate formed at the optimal conditions were identified by using Fourier Transform Infrared (FT-IR) spectroscopy technique. Furthermore, thermal stability of the individual SPPC and chitosan solutions and the SPPC-chitosan coacervates were investigated using differential scanning calorimetry (DSC). The glass transition temperature and enthalpy were 209.5 °C and - 3.414 W/g for the complex coacervates and 180.5 °C and - 0.877 W/g for SPPC. It means that complex coacervation provided more thermally-stable SPPC in chitosan-SPPC coacervate than that of the individual SPPC. Our results might have important implications for the utilization of Spirulina platensis proteins especially for acidic beverage applications.
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Affiliation(s)
- Aysun Yücetepe
- Department of Food Engineering, Faculty of Engineering, Aksaray University, 68100 Aksaray, Turkey
| | - Merve Yavuz-Düzgün
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
- Department of Mechanical Engineering Chair of Particle Technology, Ruhr University, 44780 Bochum, Germany
| | - Eda Şensu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Fatih Bildik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Evren Demircan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Beraat Özçelik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
- BIOACTIVE Research & Innovation Food Manufacturing Industry Trade LTD Co., 34469 Maslak, Istanbul, Turkey
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Nutritional evaluation of mixed wheat–faba bean pasta in growing rats: impact of protein source and drying temperature on protein digestibility and retention. Br J Nutr 2019; 121:496-507. [DOI: 10.1017/s0007114518003586] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
AbstractThis study aimed to evaluate the nutritional value of pasta enriched with legume or wheat gluten proteins and dried at varying temperature. A total of four isonitrogenous experimental diets were produced using gluten powder/wheat semolina (6/94, g/g) pasta and faba bean flour/wheat semolina (35/65, g/g) pasta dried at either 55°C (GLT and FLT, respectively) or 90°C (FVHT and GVHT, respectively). Experimental diets were fed to ten 1-month-old Wistar rats (body weight=176 (sem 15) g) for 21 d. Growth and nutritional, metabolic and inflammatory markers were measured and compared with an isonitrogenous casein diet (CD). The enrichment with faba bean increased the lysine, threonine and branched amino acids by 97, 23 and 10 %, respectively. Protein utilisation also increased by 75 % (P<0·01) in FLT in comparison to GLT diet, without any effect on the corrected faecal digestibility (P>0·05). Faba bean pasta diets' corrected protein digestibility and utilisation was only 3·5 and 9 %, respectively, lower than the CD. Growth rate, blood composition and muscle weights were not generally different with faba bean pasta diets compared with CD. Corrected protein digestibility was 3 % lower in GVHT than GLT, which may be associated with greater carboxymethyllysine. This study in growing rats clearly indicates improvement in growth performance of rats fed legume-enriched pasta diet compared with rats fed gluten–wheat pasta diet, regardless of pasta drying temperature. This means faba bean flour can be used to improve the protein quality and quantity of pasta.
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Production and characterization of hydrophilic and hydrophobic sunflower protein isolate nanofibers by electrospinning method. Int J Biol Macromol 2018; 119:1-7. [DOI: 10.1016/j.ijbiomac.2018.07.132] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2018] [Revised: 07/08/2018] [Accepted: 07/20/2018] [Indexed: 11/21/2022]
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Ricci L, Umiltà E, Righetti MC, Messina T, Zurlini C, Montanari A, Bronco S, Bertoldo M. On the thermal behavior of protein isolated from different legumes investigated by DSC and TGA. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5368-5377. [PMID: 29660127 DOI: 10.1002/jsfa.9078] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/05/2018] [Revised: 03/22/2018] [Accepted: 04/07/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Pea, lentil, faba bean, chickpea and bean proteins are potentially renewable raw materials for bioplastic production that can be obtained from agricultural waste. Plastics are usually processed under heating, and thus thermal stability is a mandatory requirement for the application. In this study, the thermal behavior of several legume protein isolates at different purity degrees was investigated. RESULTS The thermal stability of proteins extracted from legumes was maximum for chickpeas and minimum for beans and decreased with decreasing protein purity in the range 30-88%. A similar dependence on purity was observed for the glass transition temperature. On the contrary, the denaturation temperature was found not to depend on sample purity and origin and was lower than the degradation temperature only in the case of protein samples with purity higher than 60%. CONCLUSION Proteins from legumes are suitable to produce thermoplastic biopolymeric materials if isolated at purity higher than 60%. In fact, under this circumstance, they can be denaturized without degrading and thus are suitable for extrusion processing. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Lucia Ricci
- Istituto per i Processi Chimico-Fisici, Sede Secondaria di Pisa, Consiglio Nazionale delle Ricerche, CNR-IPCF, Area della Ricerca, Pisa, Italy
| | - Eleonora Umiltà
- Stazione Sperimentale per l'Industria delle Conserve Alimentari - SSICA, Parma, Italy
| | - Maria C Righetti
- Istituto per i Processi Chimico-Fisici, Sede Secondaria di Pisa, Consiglio Nazionale delle Ricerche, CNR-IPCF, Area della Ricerca, Pisa, Italy
| | - Tiziana Messina
- Istituto per i Processi Chimico-Fisici, Sede Secondaria di Pisa, Consiglio Nazionale delle Ricerche, CNR-IPCF, Area della Ricerca, Pisa, Italy
| | - Chiara Zurlini
- Stazione Sperimentale per l'Industria delle Conserve Alimentari - SSICA, Parma, Italy
| | - Angela Montanari
- Stazione Sperimentale per l'Industria delle Conserve Alimentari - SSICA, Parma, Italy
| | - Simona Bronco
- Istituto per i Processi Chimico-Fisici, Sede Secondaria di Pisa, Consiglio Nazionale delle Ricerche, CNR-IPCF, Area della Ricerca, Pisa, Italy
| | - Monica Bertoldo
- Istituto per i Processi Chimico-Fisici, Sede Secondaria di Pisa, Consiglio Nazionale delle Ricerche, CNR-IPCF, Area della Ricerca, Pisa, Italy
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Uitterhaegen E, Labonne L, Merah O, Talou T, Ballas S, Véronèse T, Evon P. Optimization of thermopressing conditions for the production of binderless boards from a coriander twin-screw extrusion cake. J Appl Polym Sci 2016. [DOI: 10.1002/app.44650] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- E. Uitterhaegen
- Laboratoire de Chimie Agro-industrielle (LCA), Université de Toulouse, INRA, INPT; Toulouse France
| | - L. Labonne
- Laboratoire de Chimie Agro-industrielle (LCA), Université de Toulouse, INRA, INPT; Toulouse France
| | - O. Merah
- Laboratoire de Chimie Agro-industrielle (LCA), Université de Toulouse, INRA, INPT; Toulouse France
| | - T. Talou
- Laboratoire de Chimie Agro-industrielle (LCA), Université de Toulouse, INRA, INPT; Toulouse France
| | - S. Ballas
- Ovalie Innovation; Auch 32000 France
| | | | - Ph. Evon
- Laboratoire de Chimie Agro-industrielle (LCA), Université de Toulouse, INRA, INPT; Toulouse France
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Azevedo VM, Borges SV, Marconcini JM, Yoshida MI, Neto ARS, Pereira TC, Pereira CFG. Effect of replacement of corn starch by whey protein isolate in biodegradable film blends obtained by extrusion. Carbohydr Polym 2016; 157:971-980. [PMID: 27988016 DOI: 10.1016/j.carbpol.2016.10.046] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2016] [Revised: 10/09/2016] [Accepted: 10/15/2016] [Indexed: 11/28/2022]
Abstract
The aim of this study was to evaluate the effect of replacing corn starch by whey protein isolated (WPI) in biodegradable polymer blends developed by extrusion. X-ray diffraction showed the presence of a Vh-type crystalline arrangement. The films were homogeneous, indicating strong interfacial adhesion between the protein and the thermoplastic starch matrix (TPS) as observed in scanning electron microscopy. The addition of WPI on TPS matrix promoted an increase in the thermal stability of the materials. It was observed 58.5% decrease in the water vapor permeability. The effect of corn starch substitution by WPI on mechanical properties resulted in a more resistant and less flexible film when compared the TPS film. The addition of WPI caused greenish yellow color and less transparent films. The substitution of corn starch by WPI made it possible to obtain polymer blends with improved properties and represents an innovation for application as a packaging material.
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Affiliation(s)
- Viviane Machado Azevedo
- Food Science Department, Federal University of Lavras (UFLA), 37200-000, Lavras, MG, Brazil.
| | - Soraia Vilela Borges
- Food Science Department, Federal University of Lavras (UFLA), 37200-000, Lavras, MG, Brazil
| | - José Manoel Marconcini
- National Agricultural Nanotechnology Laboratory, Embrapa Instrumentação, São Carlos, 13560-970, SP, Brazil
| | - Maria Irene Yoshida
- Chemistry Department, Federal University of Minas Gerais, 37200-000, Belo Horizonte, MG, Brazil
| | | | - Tamara Coelho Pereira
- Food Science Department, Federal University of Lavras (UFLA), 37200-000, Lavras, MG, Brazil
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Akbari A, Wu J. Cruciferin coating improves the stability of chitosan nanoparticles at low pH. J Mater Chem B 2016; 4:4988-5001. [DOI: 10.1039/c6tb00415f] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Encapsulation is an emerging technique to improve the solubility, permeability and bioavailability of bioactive compounds.
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Affiliation(s)
- Ali Akbari
- Department of Agricultural
- Food and Nutritional Science
- University of Alberta
- Edmonton
- Canada T6G 2P5
| | - Jianping Wu
- Department of Agricultural
- Food and Nutritional Science
- University of Alberta
- Edmonton
- Canada T6G 2P5
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Božič M, Majerič M, Denac M, Kokol V. Mechanical and barrier properties of soy protein isolate films plasticized with a mixture of glycerol and dendritic polyglycerol. J Appl Polym Sci 2015. [DOI: 10.1002/app.41837] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Mojca Božič
- Institute for Engineering Materials and Design; University of Maribor; Smetanova Ulica 17 Maribor SI-2000 Slovenia
| | - Martina Majerič
- Institute for Engineering Materials and Design; University of Maribor; Smetanova Ulica 17 Maribor SI-2000 Slovenia
| | - Matjaž Denac
- Faculty of Economics and Business; University of Maribor; Razlagova 14 Maribor SI-2000 Slovenija
| | - Vanja Kokol
- Institute for Engineering Materials and Design; University of Maribor; Smetanova Ulica 17 Maribor SI-2000 Slovenia
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Evon P, Vandenbossche V, Rigal L. Manufacturing of renewable and biodegradable fiberboards from cake generated during biorefinery of sunflower whole plant in twin-screw extruder: Influence of thermo-pressing conditions. Polym Degrad Stab 2012. [DOI: 10.1016/j.polymdegradstab.2012.01.025] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Sobral PA, Palazolo GG, Wagner JR. Effect of water content on thermal behavior of freeze-dried soy whey and their isolated proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:3950-3956. [PMID: 21413812 DOI: 10.1021/jf104918m] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Thermal behavior of lyophilized soy whey (LSW) and whey soy proteins (WSP) at different water contents (WC) was studied by DSC. In anhydrous condition, Kunitz trypsin inhibitor (KTI) and lectin (L) were more heat stable for WSP with respect to LSW sample. The increase of WC destabilized both proteins but differently depending on the sample analyzed. Thermal stability inversion of KTI and L was observed for WSP and LSW at 50.0% and 17.0% WC, respectively, which correspond to the same water-protein content mass ratio (W/P ≈ 1.9). At W/P < 1.9, KTI was more heat stable than L. Before the inversion point, WC strongly modified the peak temperatures (T(p)) of KTI and L for WSP, whereas this behavior was not observed for LSW. The high sugar content was responsible for the thermal behavior of KTI and L in LSW under anhydrous condition and low WC. These results have important implications for the soy whey processing and inactivation of antinutritional factors.
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Affiliation(s)
- Pablo A Sobral
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA-CONICET), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Provincia de Buenos Aires, Argentina
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Sablani SS, Syamaladevi RM, Swanson BG. A Review of Methods, Data and Applications of State Diagrams of Food Systems. FOOD ENGINEERING REVIEWS 2010. [DOI: 10.1007/s12393-010-9020-6] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Tang CH, Xiao ML, Chen Z, Yang XQ, Yin SW. Properties of cast films of vicilin-rich protein isolates from Phaseolus legumes: Influence of heat curing. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2009.05.020] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Geneau-Sbartaï C, Leyris J, Silvestre F, Rigal L. Sunflower cake as a natural composite: composition and plastic properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:11198-11208. [PMID: 18998703 DOI: 10.1021/jf8011536] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Nowadays, the end-of-life of plastic products and the decrease of fossil energy are great environmental problems. Moreover, with the increase of food and nonfood transformations of renewable resources, the quantities of agro-industrial byproducts and wastes increase hugely. These facts allow the development of plastic substitutes made from agro-resources. Many researches show the feasibility of molding biopolymers extracted from plants like a common polymeric matrix. Other natural macromolecules are used like fillers into polyolefins, for example. However, limited works present results about the transformation of a natural blend of biopolymers into a plastic material. The aim of this study is the determination of the composition of sunflower cake (SFC) and also the characterization of its components. These were identified by chemical and biochemical analysis often used in agricultural or food chemistry. Most of the extraction and purification processes modify the macrostructure of several biopolymers (e.g., denaturation of proteins, cleavage or creation of weak bonds, etc.). So, the composition of different parts of the sunflower seed (husk, kernel, and also protein isolate) was determined, and the plasticlike properties of their components were studied with thermogravimetric analysis, differential scanning calorimetry, and a dynamic mechanical thermal analysis apparatus. Finally, this indirect way of characterization showed that SFC can be considered a natural composite. In SFC, several components like lignocellulosic fibers [40%/dry matter (DM)], which essentially come from the husk of sunflower seed, can act as fillers. However, other biopolymers like globulins ( approximately 30% of the 30% of sunflower seed proteins/DM of SFC) can be shaped as a thermoplastic-like material because this kind of protein has a temperature of glass transition and a temperature of denaturation that seems to be similar to a melting temperature. These proteins have also viscoelastic properties. Moreover, SFC has similar rheological properties and other physicochemical properties compatible with shaping or molding behaviors of plastic-processing machinery.
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Sharma S, Hodges JN, Luzinov I. Biodegradable plastics from animal protein coproducts: Feathermeal. J Appl Polym Sci 2008. [DOI: 10.1002/app.28601] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Katayama DS, Carpenter JF, Manning MC, Randolph TW, Setlow P, Menard KP. Characterization of Amorphous Solids with Weak Glass Transitions Using High Ramp Rate Differential Scanning Calorimetry. J Pharm Sci 2008; 97:1013-24. [PMID: 17724657 DOI: 10.1002/jps.20991] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Measurement of the glass transition temperature (T(g)) of proteins and other high molecular weight polymers in the amorphous state is often difficult, since the transition is extremely weak, that is, the DeltaC(p) at the glass transition temperature is small. For example, little is known about the solid-state properties of hydroxyethyl starch (HES), which is beginning to become more commonly evaluated as a bulking agent in pharmaceutical products. For weak thermal events, such as the change in heat capacity at the T(g) of a pure protein or large synthetic polymer, increased heating rate should produce greater sensitivity in terms of heat flow. Recent innovations in rapid scanning technology for differential scanning calorimetry (DSC) allow measurements on materials where the thermal events are difficult to detect by conventional DSC. In the current study, measurements of the T(g) of proteins in the solid state, amorphous pharmaceutical excipients which have small DeltaC(p) at the glass transition temperature, and bacterial spores, have all been made using high ramp rate DSC, providing information on materials that was inaccessible using conventional DSC methods.
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Affiliation(s)
- Derrick S Katayama
- Department of Pharmaceutical Sciences, Center for Pharmaceutical Biotechnology, University of Colorado Health Sciences Center, Denver, Colorado, USA
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Tang CH, Choi SM, Ma CY. Study of thermal properties and heat-induced denaturation and aggregation of soy proteins by modulated differential scanning calorimetry. Int J Biol Macromol 2007; 40:96-104. [PMID: 16875727 DOI: 10.1016/j.ijbiomac.2006.06.013] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2006] [Accepted: 06/13/2006] [Indexed: 10/24/2022]
Abstract
The thermal properties and heat-induced denaturation and aggregation of soy protein isolates (SPI) were studied using modulated differential scanning calorimetry (MDSC). Reversible and non-reversible heat flow signals were separated from the total heat flow signals in the thermograms. In the non-reversible profiles, two major endothermic peaks (at around 100 and 220 degrees C, respectively) associated with the loss of residual water were identified. In the reversible profiles, an exothermic peak associated with thermal aggregation was observed. Soy proteins denatured to various extents by heat treatments showed different non-reversible and reversible heat flow patterns, especially the exothermic peak. The endothermic or exothermic transition characteristics in both non-reversible and reversible signals were affected by the thermal history of the samples. The enthalpy change of the exothermic (aggregation) peak increased almost linearly with increase in relative humidity (RH) in the range between 8 and 85%. In contrast, the onset temperature of the exotherm decreased progressively with increase in RH. These results suggest that the MDSC technique could be used to study thermal properties and heat-induced denaturation/aggregation of soy proteins at low moisture contents. Associated functional properties such as water holding and hydration property can also be evaluated.
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Affiliation(s)
- Chuan-He Tang
- Department of Food Science and Technology, South China University of Technology, Guangzhou, China.
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22
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Rocha Plácido Moore G, Maria Martelli S, Gandolfo C, José do Amaral Sobral P, Borges Laurindo J. Influence of the glycerol concentration on some physical properties of feather keratin films. Food Hydrocoll 2006. [DOI: 10.1016/j.foodhyd.2005.11.001] [Citation(s) in RCA: 75] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Rouilly A, Orliac O, Silvestre F, Rigal L. New natural injection-moldable composite material from sunflower oil cake. BIORESOURCE TECHNOLOGY 2006; 97:553-61. [PMID: 15961308 DOI: 10.1016/j.biortech.2005.04.022] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2004] [Revised: 02/24/2005] [Accepted: 04/05/2005] [Indexed: 05/03/2023]
Abstract
Through a twin-screw extrusion process the native structure of sunflower oil cake was completely transformed (globular protein denaturation/texturization and husk fiber defibration) into a simpler matrix-fiber structure, as could be seen on SEM micrographs. Further chemical reduction of protein disulfide bridges greatly reduced the melt viscosity of the moistened composite that it could be injection-molded. The molded specimens were tested and their tensile and flexural properties and water absorption calculated. Their water resistance appeared to be particularly high, and could be enhanced further after a thermal treatment (N2, 200 degrees C). The proteic matrix seemed to behave like a natural thermoset resin. Sunflower oil cake could be used without any additives to make biodegradable, water resistant and exceptionally cheap materials.
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Affiliation(s)
- A Rouilly
- Laboratoire de Chimie Agro-Industrielle, UMR 1010 INRA/INP-ENSIACET, 118 Route de Narbonne, F-31077 Toulouse Cedex 04, France
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Wortmann FJ, Stapels M, Elliott R, Chandra L. The effect of water on the glass transition of human hair. Biopolymers 2006; 81:371-5. [PMID: 16358248 DOI: 10.1002/bip.20429] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The glass transition of human hair and its dependence on water content were determined by means of differential scanning calorimetry (DSC). The relationship between the data is suitably described by the Fox equation, yielding for human hair a glass transition temperature of T(g) = 144 degrees C, which is substantially lower than that for wool (174 degrees C). This effect is attributed to a higher fraction of hydrophobic proteins in the matrix of human hair, which acts as an internal plasticizer. The applicability of the Fox equation for hair as well as for wool implies that water is homogeneously distributed in alpha-keratins, despite their complex morphological, semicrystalline structure. To investigate this aspect, hair was rendered amorphous by thermal denaturation. For the amorphous hair neither the water content nor T(g) were changed compared to the native state. These results provide strong support for the theory of a quasi-homogeneous distribution of water within alpha-keratins.
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Affiliation(s)
- F-J Wortmann
- DWI at RWTH Aachen University, Pauwelsstrasse 8, D-52074 Aachen, Germany.
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TANG CHUANHE, YANG XIAOQUAN, CHEN ZHONG, WU HUI, PENG ZHIYING. PHYSICOCHEMICAL AND STRUCTURAL CHARACTERISTICS OF SODIUM CASEINATE BIOPOLYMERS INDUCED BY MICROBIAL TRANSGLUTAMINASE. J Food Biochem 2005. [DOI: 10.1111/j.1745-4514.2005.00038.x] [Citation(s) in RCA: 96] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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HASHIMOTO T, HAGIWARA T, SUZUKI T, TAKAI R. Study on the Enthalpy Relaxation of Katsuobushi (Dried Glassy Fish Meat) by Differential Scanning Calorimetry and Effect of Physical Aging upon Its Water Sorption Ability. ACTA ACUST UNITED AC 2004. [DOI: 10.11301/jsfe2000.5.11] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Tomoko HASHIMOTO
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | - Tomoaki HAGIWARA
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | - Toru SUZUKI
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | - Rikuo TAKAI
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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