1
|
Guo W, Spotti MJ, Portillo-Perez G, Bonilla JC, Bai W, Martinez MM. Molecular changes and interactions of wheat flour biopolymers during bread-making: Implications to upcycle bread waste into bioplastics. Carbohydr Polym 2024; 342:122414. [PMID: 39048204 DOI: 10.1016/j.carbpol.2024.122414] [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: 02/23/2024] [Revised: 05/07/2024] [Accepted: 06/16/2024] [Indexed: 07/27/2024]
Abstract
This study aims to understand the molecular and supramolecular transformations of wheat endosperm biopolymers during bread-making, and their implications to fabricate self-standing films from stale white bread. A reduction in the Mw of amylopectin (51.8 × 106 vs 425.1 × 106 g/mol) and water extractable arabinoxylans WEAX (1.79 × 105 vs 7.63 × 105 g/mol), and a decrease in amylose length (245 vs 748 glucose units) was observed after bread-baking. The chain length distribution of amylopectin and the arabinose-to-xylose (A/X) ratio of WEAX remained unaffected during bread-making, suggesting that heat- or/and shear-induced chain scission is the mechanism responsible for molecular fragmentation. Bread-making also resulted in more insoluble cell wall residue, featured by water unextractable arabinoxylan of lower A/X and Mw, along with the formation of a gluten network. Flexible and transparent films with good light-blocking performance (<30 % transmittance) and DPPH-radical scavenging capacity (~8.5 %) were successfully developed from bread and flour. Bread films exhibited lower hygroscopicity, tensile strength (2.7 vs 8.5 MPa) and elastic modulus (67 vs 501 MPa) than flour films, while having a 6-fold higher elongation at break (10.0 vs 61.2 %). This study provides insights into the changes in wheat biopolymers during bread-making and sets a precedent for using stale bread as composite polymeric materials.
Collapse
Affiliation(s)
- Wanxiang Guo
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark
| | - Maria Julia Spotti
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark
| | - Guillermo Portillo-Perez
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark
| | - Jose C Bonilla
- SDU Biotechnology, Faculty of Engineering, University of Southern Denmark, Odense M, DK-5230, Denmark
| | - Wenqiang Bai
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark
| | - Mario M Martinez
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark.
| |
Collapse
|
2
|
Rutigliano M, Liberatore MT, Dilucia F, Di Luccia A, la Gatta B. Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flour. Food Chem 2024; 460:140568. [PMID: 39053275 DOI: 10.1016/j.foodchem.2024.140568] [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: 05/07/2024] [Revised: 07/11/2024] [Accepted: 07/20/2024] [Indexed: 07/27/2024]
Abstract
This work deals with the study on the protein extractability of biscuits incurring different percentages of roasted peanut flour. The presence of two different flours influenced the rate of protein aggregation and protein extractability, according to the percentage of roasted peanut flour added to the formulation and assessing these features by testing the use of two buffers. Results showed that gluten network arrangement of biscuits was influenced by the flours mixture besides the baking, with possible different protein organizations. Protein extractability was affected, underlining a higher content of protein aggregates at high molecular weight especially with the addition of 20% of peanut flour, characterized by hydrophobic and reducible covalent bonds, as suggested by the higher extractability obtained with the buffer with chaotropic and reducing agents. These results suggested a possible induced supramolecular protein organization in these products, which could affect the immunoreactivity of the main allergens occurred in the formulation.
Collapse
Affiliation(s)
- Mariacinzia Rutigliano
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy
| | - Maria Teresa Liberatore
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy
| | - Flavia Dilucia
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy
| | - Aldo Di Luccia
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy
| | - Barbara la Gatta
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy.
| |
Collapse
|
3
|
Wennman M, Pinon AC, Svagan AJ, Hellberg M, Hedenqvist MS. A biobased binder of carboxymethyl cellulose, citric acid, chitosan and wheat gluten for nonwoven and paper. Carbohydr Polym 2024; 323:121430. [PMID: 37940257 DOI: 10.1016/j.carbpol.2023.121430] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 09/18/2023] [Accepted: 09/22/2023] [Indexed: 11/10/2023]
Abstract
The amount of disposable nonwovens used today for different purposes have an impact on the plastic waste streams which is built up from several single-use products. A particular problem comes from nonwoven products with "hidden" plastic (such as cellulose mixed with synthetic fibers and/or plastic binders) where the consumers cannot see or expect plastic. We have here developed a sustainable binder based on natural components; wheat gluten (WG) and a polyelectrolyte complex (PEC) made from chitosan, carboxymethyl cellulose and citric acid which can be used with cellulosic fibers, creating a fully biobased nonwoven product. The binder formed a stable dispersion that improved the mechanical properties of a model nonwoven. With WG added, both the dry and the wet strength of the impregnated nonwoven increased. In dry-state, PEC increased the tensile index with >30 % (from 22.5 to 30 Nm/g), and with WG, with 60 % (to 36 Nm/g). The corresponding increase in the wet strength was 250 % (from 8 to 28 Nm/g) and 300 % (to 32 Nm/g). The increased strength was explained as an enrichment of covalent bonds (ester and amide bonds) established during curing at 170 °C, confirmed by DNP NMR and infrared spectroscopy.
Collapse
Affiliation(s)
- Maria Wennman
- OrganoClick AB, Linjalvägen 9, SE-187 66 Täby, Sweden.
| | - Arthur C Pinon
- Swedish NMR Center, University of Gothenburg, Gothenburg, Sweden
| | - Anna J Svagan
- KTH Royal Institute of Technology, School of Engineering Sciences of Chemistry, Biotechnology and Health, Fibre and Polymer Technology, SE-100 44 Stockholm, Sweden
| | | | - Mikael S Hedenqvist
- KTH Royal Institute of Technology, School of Engineering Sciences of Chemistry, Biotechnology and Health, Fibre and Polymer Technology, SE-100 44 Stockholm, Sweden.
| |
Collapse
|
4
|
Research on the Properties of Zein, Soy Protein Isolate, and Wheat Gluten Protein-Based Films Containing Cellulose Nanocrystals. Foods 2022; 11:foods11193010. [PMID: 36230085 PMCID: PMC9562208 DOI: 10.3390/foods11193010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 09/12/2022] [Accepted: 09/20/2022] [Indexed: 11/17/2022] Open
Abstract
Plant protein films are a research hotpot in the current food packaging field for their renewable and bio-compatibility, and further improving the physicochemical properties of plant protein films in combination with biodegradable materials is of great significance. In this study, we selected cellulose nanocrystals (CNC) to modify the protein films with soybean protein isolate (SPI), wheat gluten protein (WGP), and Zein, and the physicochemical properties were studied. The results showed that the hardness and opacity of Zein-based films decreased by 16.61% and 54.12% with the incorporation of CNC, respectively. The SPI-based films performed with lower hardness and higher tensile strength. The thickness and opacity of WGP-based films increased by 39.76% and 214.38% after combination with CNC, respectively. Accordingly, this study showed that CNC could largely modify the physicochemical properties of the plant protein films, which provided a reference for the preparation of modified plant protein films using biodegradable materials.
Collapse
|
5
|
Peng J, Zhu K, Guo X, Peng W, Chen Y, Li Q, Zhou H. NaCl mediated physicochemical and structural changes of textured wheat gluten. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110704] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
6
|
Ceresino EB, Johansson E, Sato HH, Plivelic TS, Hall SA, Bez J, Kuktaite R. Lupin Protein Isolate Structure Diversity in Frozen-Cast Foams: Effects of Transglutaminases and Edible Fats. Molecules 2021; 26:1717. [PMID: 33808718 PMCID: PMC8003408 DOI: 10.3390/molecules26061717] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 03/11/2021] [Accepted: 03/15/2021] [Indexed: 12/25/2022] Open
Abstract
This study addresses an innovative approach to generate aerated foods with appealing texture through the utilization of lupin protein isolate (LPI) in combination with edible fats. We show the impact of transglutaminases (TGs; SB6 and commercial), glycerol (Gly), soy lecithin (Lec) and linoleic acid (LA) on the micro- and nanostructure of health promoting solid foods created from LPI and fats blends. 3-D tomographic images of LPI with TG revealed that SB6 contributed to an exceptional bubble spatial organization. The inclusion of Gly and Lec decreased protein polymerization and also induced the formation of a porous layered material. LA promoted protein polymerization and formation of homogeneous thick layers in the LPI matrix. Thus, the LPI is a promising protein resource which when in blend with additives is able to create diverse food structures. Much focus has been placed on the great foamability of LPI and here we show the resulting microstructure of LPI foams, and how these were improved with addition of TGs. New food applications for LPI can arise with the addition of food grade dispersant Lec and essential fatty-acid LA, by improved puffiness, and their contributing as replacer of chemical leavening additives in gluten-free products.
Collapse
Affiliation(s)
- Elaine Berger Ceresino
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 190, SE-234 22 Lomma, Sweden;
| | - Eva Johansson
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 190, SE-234 22 Lomma, Sweden;
| | - Hélia Harumi Sato
- Department of Food Science, School of Food Engineering, University of Campinas, São Paulo, SP 13083-862, Brazil;
| | - Tomás S. Plivelic
- MAX IV Laboratory, Lund University, Box 118, SE-221 00 Lund, Sweden;
| | - Stephen A. Hall
- Department of Solid Mechanics, Lund University, Box 118, SE-221 00 Lund, Sweden;
| | - Jürgen Bez
- Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Str. 35, D-85354 Freising, Germany;
| | - Ramune Kuktaite
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 190, SE-234 22 Lomma, Sweden;
| |
Collapse
|
7
|
Assad I, Bhat SU, Gani A, Shah A. Protein based packaging of plant origin: Fabrication, properties, recent advances and future perspectives. Int J Biol Macromol 2020; 164:707-716. [PMID: 32693126 DOI: 10.1016/j.ijbiomac.2020.07.140] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2020] [Revised: 07/11/2020] [Accepted: 07/13/2020] [Indexed: 11/19/2022]
Abstract
Huge plastic waste is receiving worldwide attention nowadays due to its resistance to degradation and toxicity on environmental components including humans. Improper disposal of plastics affect the food chain and compromise various activities of aquatic life. Each facet of the plastic waste problem requires a significant attention and compels its elimination from the environment due to its ecologically deleterious threats. Therefore, this problem of plastic pollution and issues related thereof merits an attention regarding the alternatives wherein biopolymer based packaging has a potential role to play. This line of research has received a renewed focus where biodegradable films are being developed from proteins which are obtained from animals (include fish myofibrillar protein, collagen, gelatine, etc), and plants especially graminacea (rice, wheat, maize, barley etc), leguminaceae (soya beans, pea, etc.), asteraceae (sunflower) but little attention has been paid towards the potential of aquatic plants for development of packaging material. The present review provides a comprehensive account of biodegradable films developed from plant proteins viz. soy protein, wheat gluten, corn zein and sunflower protein as emerging supplement to plastics. Moreover, this article also tip-offs the potential of macrophytes for fabrication of protein based packaging films incorporated with bioactive materials extracted from macrophytes.
Collapse
Affiliation(s)
- Irfana Assad
- Department of Environmental Science, University of Kashmir, Srinagar, J&K 190006, India
| | - Sami Ullah Bhat
- Department of Environmental Science, University of Kashmir, Srinagar, J&K 190006, India.
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, J&K 190006, India
| | - Asima Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar, J&K 190006, India
| |
Collapse
|
8
|
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]
|
9
|
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.
Collapse
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.)
| |
Collapse
|
10
|
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. Food Chem 2019; 283:454-461. [PMID: 30722897 DOI: 10.1016/j.foodchem.2019.01.027] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2017] [Revised: 11/21/2018] [Accepted: 01/03/2019] [Indexed: 11/23/2022]
Abstract
The influence of microwave treatment of hydrated durum wheat kernels of two different cultivars (cv Aureo and Sfinge), on wholemeal flour and pasta quality was addressed. Size exclusion-HPLC and electrophoresis analysis were used to investigate changes in the gluten network arrangement as affected by the microwave treatment. Rheological properties of dough, cooking quality and sensory properties of pasta were also assessed. Results suggested that the microwave treatment on hydrated durum wheat kernels blocks gluten protein conformation through SS bonds formation and the free -SH are no longer able to create a strong network during pasta processing, due to the conformational changes. Rheological study of dough confirmed that the modifications induced by microwave treatment greatly affected pasta making characteristics of wheat flour, with significant negative consequences on product quality, especially for pasta cooking quality. Pasta from treated durum wheat showed low sensory quality, mainly due to high bulkiness and adhesiveness.
Collapse
|
11
|
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.
Collapse
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.
| |
Collapse
|
12
|
Guna V, Ilangovan M, Nataraj D, Reddy N. Bioproducts from wheat gluten with high strength and aqueous stability using cashew nut shell liquid as plasticizer. J Appl Polym Sci 2018. [DOI: 10.1002/app.46719] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Vijaykumar Guna
- Centre for Incubation, Innovation, Research and Consultancy, Jyothy Institute of Technology; Thataguni Post Bengaluru 560082 India
- Visvesvaraya Technological University, Research Resource Centre, Jnana Sangama Belagavi 590018; India
| | - Manikandan Ilangovan
- Centre for Incubation, Innovation, Research and Consultancy, Jyothy Institute of Technology; Thataguni Post Bengaluru 560082 India
| | - Divya Nataraj
- Centre for Incubation, Innovation, Research and Consultancy, Jyothy Institute of Technology; Thataguni Post Bengaluru 560082 India
- Visvesvaraya Technological University, Research Resource Centre, Jnana Sangama Belagavi 590018; India
| | - Narendra Reddy
- Centre for Incubation, Innovation, Research and Consultancy, Jyothy Institute of Technology; Thataguni Post Bengaluru 560082 India
| |
Collapse
|
13
|
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.
Collapse
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
| |
Collapse
|
14
|
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
| |
Collapse
|
15
|
Gao X, Liu T, Ding M, Wang J, Li C, Wang Z, Li X. Effects of HMW-GS Ax1 or Dx2 absence on the glutenin polymerization and gluten micro structure of wheat (Triticum aestivum L.). Food Chem 2018; 240:626-633. [DOI: 10.1016/j.foodchem.2017.07.165] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2017] [Revised: 07/29/2017] [Accepted: 07/31/2017] [Indexed: 11/27/2022]
|
16
|
Ortolan F, Steel CJ. Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking: A Review. Compr Rev Food Sci Food Saf 2017; 16:369-381. [PMID: 33371555 DOI: 10.1111/1541-4337.12259] [Citation(s) in RCA: 107] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 02/01/2017] [Accepted: 02/01/2017] [Indexed: 11/30/2022]
Abstract
The use of vital wheat gluten in the baking industry and wheat flour mills aims to improve the rheological characteristics of flour considered unsuitable to obtain products such as sliced bread, French bread, high-fiber breads, and other products that require strong flours. To improve characteristics such as flour strength, dough mixing tolerance, and bread volume, vital wheat gluten is added to flour at levels that can vary from 2% to 10% (flour basis), with 5% being a commonly used dosage. However, the vital wheat gluten commercialized in the market has few quality specifications, especially related to the characteristics of the proteins that constitute it and are responsible for the formation of the viscoelastic gluten network. Information on protein quality is important, because variations are observed in the technological quality of vital wheat gluten obtained from different sources, which could be associated to damage caused to proteins during the obtainment process. Several tests, either physical-chemical analyses, or rheological tests, are carried out to establish gluten quality; however, they are sometimes time-consuming and costly. Although these tests give good answers to specify gluten quality, flour mills, and the baking industries require fast and simple tests to evaluate the uses and/or dosage of vital gluten addition to wheat flour. This review covers the concepts, uses, obtainment processes, and quality analysis of vital wheat gluten, as well as simple tests to help identify details about protein quality of commercial vital wheat gluten.
Collapse
Affiliation(s)
- Fernanda Ortolan
- Univ. Estadual de Campinas. Faculdade de Engenharia de Alimentos, Rua Monteiro Lobato, 80, CEP 13083-862, Cidade Univ. Zeferino Vaz, Campinas, São Paulo, Brazil.,Inst. Federal de Educação, Ciência e Tecnologia Farroupilha - Campus Alegrete, RS 377 Km 27, Passo Novo, CEP 97555-000, Alegrete, Rio Grande do Sul, Brazil
| | - Caroline Joy Steel
- Univ. Estadual de Campinas. Faculdade de Engenharia de Alimentos, Rua Monteiro Lobato, 80, CEP 13083-862, Cidade Univ. Zeferino Vaz, Campinas, São Paulo, Brazil
| |
Collapse
|
17
|
Hultberg M, Bodin H. Fungi-based treatment of brewery wastewater-biomass production and nutrient reduction. Appl Microbiol Biotechnol 2017; 101:4791-4798. [PMID: 28213731 PMCID: PMC5442259 DOI: 10.1007/s00253-017-8185-9] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2016] [Revised: 01/29/2017] [Accepted: 02/07/2017] [Indexed: 11/23/2022]
Abstract
The beer-brewing process produces high amounts of nutrient-rich wastewater, and the increasing number of microbreweries worldwide has created a need for innovative solutions to deal with this waste. In the present study, fungal biomass production and the removal of organic carbon, phosphorus and nitrogen from synthetic brewery wastewater were studied. Different filamentous fungi with a record of safe use were screened for growth, and Trametes versicolor, Pleurotus ostreatus and Trichoderma harzianum were selected for further work. The highest biomass production, 1.78 ± 0.31 g L−1 of dry weight, was observed when P. ostreatus was used for the treatment, while T. harzianum demonstrated the best capability for removing nutrients. The maximum reduction of chemical oxygen demand, 89% of the initial value, was observed with this species. In the removal of total nitrogen and phosphorus, no significant difference was observed between the species, while removal of ammonium varied between the strains. The maximum reduction of ammonium, 66.1% of the initial value, was also found in the T. harzianum treatment. It can be concluded that all treatments provided significant reductions in all water-quality parameters after 3 days of growth and that the utilisation of filamentous fungi to treat brewery wastewater, linked to a deliberate strategy to use the biomass produced, has future potential in a bio-based society.
Collapse
Affiliation(s)
- M Hultberg
- Department of Biosystems and Technology, Swedish University of Agricultural Sciences, P.O. Box 103, SE 230 53, Alnarp, Sweden.
| | - H Bodin
- Division of Natural Sciences, Kristianstad University, Kristianstad, Sweden
| |
Collapse
|
18
|
Gharsallaoui A, Joly C, Oulahal N, Degraeve P. Nisin as a Food Preservative: Part 2: Antimicrobial Polymer Materials Containing Nisin. Crit Rev Food Sci Nutr 2017; 56:1275-89. [PMID: 25674671 DOI: 10.1080/10408398.2013.763766] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Nisin is the only bacteriocin approved as a food preservative because of its antibacterial effectiveness and its negligible toxicity for humans. Typical problems encountered when nisin is directly added to foods are mainly fat adsorption leading to activity loss, heterogeneous distribution in the food matrix, inactivation by proteolytic enzymes, and emergence of resistance in normally sensitive bacteria strains. To overcome these problems, nisin can be immobilized in solid matrices that must act as diffusional barriers and allow controlling its release rate. This strategy allows maintaining a just sufficient nisin concentration at the food surface. The design of such antimicrobial materials must consider both bacterial growth kinetics but also nisin release kinetics. In this review, nisin incorporation in polymer-based materials will be discussed and special emphasis will be on the applications and properties of antimicrobial food packaging containing this bacteriocin.
Collapse
Affiliation(s)
- Adem Gharsallaoui
- a Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Université de Lyon, Université Lyon 1 - ISARA Lyon, Equipe Mixte d'Accueil n°3733 , IUT Lyon 1, Bourg en Bresse , France
| | - Catherine Joly
- a Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Université de Lyon, Université Lyon 1 - ISARA Lyon, Equipe Mixte d'Accueil n°3733 , IUT Lyon 1, Bourg en Bresse , France
| | - Nadia Oulahal
- a Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Université de Lyon, Université Lyon 1 - ISARA Lyon, Equipe Mixte d'Accueil n°3733 , IUT Lyon 1, Bourg en Bresse , France
| | - Pascal Degraeve
- a Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Université de Lyon, Université Lyon 1 - ISARA Lyon, Equipe Mixte d'Accueil n°3733 , IUT Lyon 1, Bourg en Bresse , France
| |
Collapse
|
19
|
la Gatta B, Rutigliano M, Rusco G, Petrella G, Di Luccia A. Evidence for different supramolecular arrangements in pasta from durum wheat (Triticum durum) and einkorn ( Triticum monococcum ) flours. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2016.11.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
20
|
Liu L, Lin WJ, Liu HZ, Shi AM, Hu H, Nasir MN, Deleu M, Wang Q. Effect of xylose on the structural and physicochemical properties of peanut isolated protein based films. RSC Adv 2017. [DOI: 10.1039/c7ra07381j] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
PPI films incorporated with xylose were prepared. Addition of xylose increases tensile strength and elongation, and reduces solubility of the film. Films had more homogeneity and denser structure with the addition of xylose 10%.
Collapse
Affiliation(s)
- Li Liu
- Institute of Food Science and Technology
- Chinese Academy of Agricultural Sciences
- Key Laboratory of Agro-Products Processing
- Ministry of Agriculture
- Beijing 100193
| | - Wei-Jing Lin
- Institute of Food Science and Technology
- Chinese Academy of Agricultural Sciences
- Key Laboratory of Agro-Products Processing
- Ministry of Agriculture
- Beijing 100193
| | - Hong-Zhi Liu
- Institute of Food Science and Technology
- Chinese Academy of Agricultural Sciences
- Key Laboratory of Agro-Products Processing
- Ministry of Agriculture
- Beijing 100193
| | - Ai-Min Shi
- Institute of Food Science and Technology
- Chinese Academy of Agricultural Sciences
- Key Laboratory of Agro-Products Processing
- Ministry of Agriculture
- Beijing 100193
| | - Hui Hu
- Institute of Food Science and Technology
- Chinese Academy of Agricultural Sciences
- Key Laboratory of Agro-Products Processing
- Ministry of Agriculture
- Beijing 100193
| | - Mehmet Nail Nasir
- AgricultureisLife Plateform
- Laboratoire de Biophysique Moléculaire aux Interfaces
- Gembloux Agro-Bio Tech – University of Liege
- Belgium
| | - Magali Deleu
- AgricultureisLife Plateform
- Laboratoire de Biophysique Moléculaire aux Interfaces
- Gembloux Agro-Bio Tech – University of Liege
- Belgium
| | - Qiang Wang
- Institute of Food Science and Technology
- Chinese Academy of Agricultural Sciences
- Key Laboratory of Agro-Products Processing
- Ministry of Agriculture
- Beijing 100193
| |
Collapse
|
21
|
Ciannamea EM, Stefani PM, Ruseckaite RA. Properties and antioxidant activity of soy protein concentrate films incorporated with red grape extract processed by casting and compression molding. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.073] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
22
|
Extractability and characteristics of proteins deriving from wheat DDGS. Food Chem 2016; 198:12-9. [DOI: 10.1016/j.foodchem.2015.11.036] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2015] [Revised: 10/23/2015] [Accepted: 11/06/2015] [Indexed: 11/20/2022]
|
23
|
Duval A, Molina-Boisseau S, Chirat C, Morel MH. Dynamic mechanical analysis of the multiple glass transitions of plasticized wheat gluten biopolymer. J Appl Polym Sci 2015. [DOI: 10.1002/app.43254] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Antoine Duval
- CERMAV; Univ. Grenoble Alpes; Grenoble F-38000 France
- CERMAV; CNRS; Grenoble F-38000 France
- Univ. Grenoble Alpes, LGP2; Grenoble F-38000 France
- CNRS, LGP2; Grenoble F-38000 France
| | - Sonia Molina-Boisseau
- CERMAV; Univ. Grenoble Alpes; Grenoble F-38000 France
- CERMAV; CNRS; Grenoble F-38000 France
| | - Christine Chirat
- Univ. Grenoble Alpes, LGP2; Grenoble F-38000 France
- CNRS, LGP2; Grenoble F-38000 France
| | - Marie-Hélène Morel
- UMR IATE, UM2-CIRAD-INRA-SupAgro; 2 Pl Pierre Viala Montpellier 34070 France
| |
Collapse
|
24
|
Rasheed F, Newson WR, Plivelic TS, Kuktaite R, Hedenqvist MS, Gällstedt M, Johansson E. Macromolecular changes and nano-structural arrangements in gliadin and glutenin films upon chemical modification: Relation to functionality. Int J Biol Macromol 2015; 79:151-9. [PMID: 25936284 DOI: 10.1016/j.ijbiomac.2015.04.033] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2014] [Revised: 04/07/2015] [Accepted: 04/09/2015] [Indexed: 11/18/2022]
Abstract
Protein macromolecules adopted for biological and bio-based material functions are known to develop a structured protein network upon chemical modification. In this study, we aimed to evaluate the impact of chemical additives such as, NaOH, NH4OH and salicylic acid (SA), on the secondary and nano-structural transitions of wheat proteins. Further, the effect of chemically induced modifications in protein macromolecular structure was anticipated in relation to functional properties. The gliadin-NH4OH-SA film showed a supramolecular protein organization into hexagonal structures with 65 Å lattice parameter, and other not previously observed structural entities having a characteristic distance of 50 Å. Proteins in gliadin-NH4OH-SA films were highly polymerized, with increased amount of disulfide crosslinks and β-sheets, causing improved strength and stiffness. Glutenin and WG proteins with NH4OH-SA showed extensive aggregation and an increase in β-sheet content together with irreversible crosslinks. Irreversible crosslinks hindered a high order structure formation in glutenins, and this resulted in films with only moderately improved stiffness. Thus, formation of nano-hierarchical structures based on β-sheets and disulfide crosslinks are the major reasons of high strength and stiffness in wheat protein based films.
Collapse
Affiliation(s)
- Faiza Rasheed
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, SE-230 53, Box 101, Alnarp, Sweden.
| | - William R Newson
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, SE-230 53, Box 101, Alnarp, Sweden
| | - Tomás S Plivelic
- MAX IV Laboratory, Lund University, Box 118, SE-221 00 Lund, Sweden
| | - Ramune Kuktaite
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, SE-230 53, Box 101, Alnarp, Sweden
| | - Mikael S Hedenqvist
- KTH Royal Institute of Technology, School of Chemical Science and Engineering, Fibre and Polymer Technology, SE-10044 Stockholm, Sweden
| | | | - Eva Johansson
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, SE-230 53, Box 101, Alnarp, Sweden
| |
Collapse
|
25
|
Johansson E, Prade T, Angelidaki I, Svensson SE, Newson WR, Gunnarsson IB, Hovmalm HP. Economically viable components from Jerusalem artichoke (Helianthus tuberosus L.) in a biorefinery concept. Int J Mol Sci 2015; 16:8997-9016. [PMID: 25913379 PMCID: PMC4425120 DOI: 10.3390/ijms16048997] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2015] [Revised: 04/16/2015] [Accepted: 04/17/2015] [Indexed: 12/24/2022] Open
Abstract
Biorefinery applications are receiving growing interest due to climatic and waste disposal issues and lack of petroleum resources. Jerusalem artichoke (Helianthus tuberosus L.) is suitable for biorefinery applications due to high biomass production and limited cultivation requirements. This paper focuses on the potential of Jerusalem artichoke as a biorefinery crop and the most viable products in such a case. The carbohydrates in the tubers were found to have potential for production of platform chemicals, e.g., succinic acid. However, economic analysis showed that production of platform chemicals as a single product was too expensive to be competitive with petrochemically produced sugars. Therefore, production of several products from the same crop is a must. Additional products are protein based ones from tubers and leaves and biogas from residues, although both are of low value and amount. High bioactive activity was found in the young leaves of the crop, and the sesquiterpene lactones are of specific interest, as other compounds from this group have shown inhibitory effects on several human diseases. Thus, future focus should be on understanding the usefulness of small molecules, to develop methods for their extraction and purification and to further develop sustainable and viable methods for the production of platform chemicals.
Collapse
Affiliation(s)
- Eva Johansson
- Department of Plant Breeding, the Swedish University of Agricultural Sciences, Box 101, SE-230 53 Alnarp, Sweden.
| | - Thomas Prade
- Environmental and Energy Systems Studies, Lund University, Box 118, SE-221 00 Lund, Sweden.
| | - Irini Angelidaki
- Department of Environmental Engineering, Technical University of Denmark, DK-2800 Kgs Lyngby, Denmark.
| | - Sven-Erik Svensson
- Department of Biosystems and Technology, the Swedish University of Agricultural Sciences, Box 103, SE-230 53 Alnarp, Sweden.
| | - William R Newson
- Department of Plant Breeding, the Swedish University of Agricultural Sciences, Box 101, SE-230 53 Alnarp, Sweden.
| | - Ingólfur Bragi Gunnarsson
- Department of Environmental Engineering, Technical University of Denmark, DK-2800 Kgs Lyngby, Denmark.
| | - Helena Persson Hovmalm
- Department of Plant Breeding, the Swedish University of Agricultural Sciences, Box 101, SE-230 53 Alnarp, Sweden.
| |
Collapse
|
26
|
Muneer F, Andersson M, Koch K, Menzel C, Hedenqvist MS, Gällstedt M, Plivelic TS, Kuktaite R. Nanostructural morphology of plasticized wheat gluten and modified potato starch composites: relationship to mechanical and barrier properties. Biomacromolecules 2015; 16:695-705. [PMID: 25629918 DOI: 10.1021/bm5017496] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
In the present study, we were able to produce composites of wheat gluten (WG) protein and a novel genetically modified potato starch (MPS) with attractive mechanical and gas barrier properties using extrusion. Characterization of the MPS revealed an altered chain length distribution of the amylopectin fraction and slightly increased amylose content compared to wild type potato starch. WG and MPS of different ratios plasticized with either glycerol or glycerol and water were extruded at 110 and 130 °C. The nanomorphology of the composites showed the MPS having semicrystalline structure of a characteristic lamellar arrangement with an approximately 100 Å period observed by small-angle X-ray scattering and a B-type crystal structure observed by wide-angle X-ray scattering analysis. WG has a structure resembling the hexagonal macromolecular arrangement as reported previously in WG films. A larger amount of β-sheets was observed in the samples 70/30 and 30/70 WG-MPS processed at 130 °C with 45% glycerol. Highly polymerized WG protein was found in the samples processed at 130 °C versus 110 °C. Also, greater amounts of WG protein in the blend resulted in greater extensibility (110 °C) and a decrease in both E-modulus and maximum stress at 110 and 130 °C, respectively. Under ambient conditions the WG-MPS composite (70/30) with 45% glycerol showed excellent gas barrier properties to be further explored in multilayer film packaging applications.
Collapse
Affiliation(s)
- Faraz Muneer
- Department of Plant Breeding, Swedish University of Agricultural Sciences , Box 101, SE-230 53 Alnarp, Sweden
| | | | | | | | | | | | | | | |
Collapse
|
27
|
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.
Collapse
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
| |
Collapse
|
28
|
Hammann F, Schmid M. Determination and Quantification of Molecular Interactions in Protein Films: A Review. MATERIALS (BASEL, SWITZERLAND) 2014; 7:7975-7996. [PMID: 28788285 PMCID: PMC5456426 DOI: 10.3390/ma7127975] [Citation(s) in RCA: 91] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/15/2014] [Revised: 11/06/2014] [Accepted: 11/27/2014] [Indexed: 11/21/2022]
Abstract
Protein based films are nowadays also prepared with the aim of replacing expensive, crude oil-based polymers as environmentally friendly and renewable alternatives. The protein structure determines the ability of protein chains to form intra- and intermolecular bonds, whereas the degree of cross-linking depends on the amino acid composition and molecular weight of the protein, besides the conditions used in film preparation and processing. The functionality varies significantly depending on the type of protein and affects the resulting film quality and properties. This paper reviews the methods used in examination of molecular interactions in protein films and discusses how these intermolecular interactions can be quantified. The qualitative determination methods can be distinguished by structural analysis of solutions (electrophoretic analysis, size exclusion chromatography) and analysis of solid films (spectroscopy techniques, X-ray scattering methods). To quantify molecular interactions involved, two methods were found to be the most suitable: protein film swelling and solubility. The importance of non-covalent and covalent interactions in protein films can be investigated using different solvents. The research was focused on whey protein, whereas soy protein and wheat gluten were included as further examples of proteins.
Collapse
Affiliation(s)
- Felicia Hammann
- Fraunhofer-Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Markus Schmid
- Fraunhofer-Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
- Chair of Food Packaging Technology, Technische Universität München, Weihenstephaner Steig 22, Freising 85354, Germany.
| |
Collapse
|
29
|
Newson WR, Kuktaite R, Hedenqvist MS, Gällstedt M, Johansson E. Effect of additives on the tensile performance and protein solubility of industrial oilseed residual based plastics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6707-6715. [PMID: 24971658 DOI: 10.1021/jf5015928] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Ten chemical additives were selected from the literature for their proposed modifying activity in protein-protein interactions. These consisted of acids, bases, reducing agents, and denaturants and were added to residual deoiled meals of Crambe abyssinica (crambe) and Brassica carinata (carinata) to modify the properties of plastics produced through hot compression molding at 130 °C. The films produced were examined for tensile properties, protein solubility, molecular weight distribution, and water absorption. Of the additives tested, NaOH had the greatest positive effect on tensile properties, with increases of 105% in maximum stress and 200% in strain at maximum stress for crambe and a 70% increase in strain at maximum stress for carinata. Stiffness was not increased by any of the applied additives. Changes in tensile strength and elongation for crambe and elongation for carinata were related to changes in protein solubility. Increased pH was the most successful in improving the protein aggregation and mechanical properties within the complex chemistry of residual oilseed meals.
Collapse
Affiliation(s)
- William R Newson
- Department of Plant Breeding, The Swedish University of Agricultural Sciences , SE-230 53 Alnarp, Sweden
| | | | | | | | | |
Collapse
|
30
|
Ciannamea EM, Stefani PM, Ruseckaite RA. Physical and mechanical properties of compression molded and solution casting soybean protein concentrate based films. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.12.013] [Citation(s) in RCA: 86] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
31
|
Rasheed F, Newson WR, Plivelic TS, Kuktaite R, Hedenqvist MS, Gällstedt M, Johansson E. Structural architecture and solubility of native and modified gliadin and glutenin proteins: non-crystalline molecular and atomic organization. RSC Adv 2014. [DOI: 10.1039/c3ra45522j] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
|
32
|
Kaieda S, Plivelic TS, Halle B. Structure and kinetics of chemically cross-linked protein gels from small-angle X-ray scattering. Phys Chem Chem Phys 2014; 16:4002-11. [DOI: 10.1039/c3cp54219j] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
33
|
Johansson E, Malik AH, Hussain A, Rasheed F, Newson WR, Plivelic T, Hedenqvist MS, Gällstedt M, Kuktaite R. Wheat Gluten Polymer Structures: The Impact of Genotype, Environment, and Processing on Their Functionality in Various Applications. Cereal Chem 2013. [DOI: 10.1094/cchem-08-12-0105-fi] [Citation(s) in RCA: 122] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Eva Johansson
- Department of Agrosystems, The Swedish University of Agricultural Sciences, Box 104, SE-23053 Alnarp, Sweden
- Corresponding author. E-mail:
- Present address: Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 101, SE-23053 Alnarp, Sweden
| | - Ali Hafeez Malik
- Department of Agrosystems, The Swedish University of Agricultural Sciences, Box 104, SE-23053 Alnarp, Sweden
- Present address: Syngenta Seeds AB, Box 302, 26123 Landskrona, Sweden
| | - Abrar Hussain
- Department of Agrosystems, The Swedish University of Agricultural Sciences, Box 104, SE-23053 Alnarp, Sweden
- Present address: Department of Biosciences, COMSATS Institute of Information Technology, Sahiwal Campus, COMSATS Road, P. Code 57000 Sahiwal, Pakistan
| | - Faiza Rasheed
- Department of Agrosystems, The Swedish University of Agricultural Sciences, Box 104, SE-23053 Alnarp, Sweden
- Present address: Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 101, SE-23053 Alnarp, Sweden
| | - William R. Newson
- Department of Agrosystems, The Swedish University of Agricultural Sciences, Box 104, SE-23053 Alnarp, Sweden
- Present address: Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 101, SE-23053 Alnarp, Sweden
| | | | - Mikael S. Hedenqvist
- Department of Fibre and Polymer Technology, KTH Royal Institute of Technology, SE-10044 Stockholm, Sweden
| | | | - Ramune Kuktaite
- Department of Agrosystems, The Swedish University of Agricultural Sciences, Box 104, SE-23053 Alnarp, Sweden
- Present address: Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 101, SE-23053 Alnarp, Sweden
| |
Collapse
|
34
|
Taylor J, Anyango JO, Taylor JRN. Developments in the Science of Zein, Kafirin, and Gluten Protein Bioplastic Materials. Cereal Chem 2013. [DOI: 10.1094/cchem-12-12-0165-ia] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Janet Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa
- Corresponding author. Phone: +27 12 4205402. Fax: +27 12 4202839. E-mail:
| | - Joseph O. Anyango
- Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa
| | - John R. N. Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa
| |
Collapse
|
35
|
Abstract
Homogeneous and thin porous membranes composed of oriented fibers were obtained from wheat gluten (WG) using the electrospinning technique. SEM micrographs showed an asymmetric structure and some porosity, which, in addition to a small thickness of 40 μm, are desirable characteristics for the membranes’ potential application in release systems. The membranes were loaded with urea to obtain pastilles. FT-IR and DSC studies confirmed the existence of interactions via hydrogen bonding between urea and WG proteins. The pastilles were studied as prolonged-released systems of urea in water. The release of urea during the first 10 min was very fast; then, the rate of release decreased as it reached equilibrium at 300 min, with a total of ≈98% urea released. TGA analysis showed that the release system obtained is thermally stable up to a temperature of 117 °C. It was concluded that a prolonged-release system of urea could be satisfactorily produced using WG fibers obtained by electrospinning for potential application in agricultural crops.
Collapse
|
36
|
Selection of a monoclonal antibody for detection of gliadins and glutenins: A step towards reliable gluten quantification. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2012.07.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
37
|
Hussain A, Larsson H, Kuktaite R, Prieto-Linde M, Johansson E. Towards the understanding of bread-making quality in organically grown wheat: Dough mixing behaviour, protein polymerisation and structural properties. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2012.07.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
38
|
Hager AS, Vallons KJR, Arendt EK. Influence of gallic acid and tannic acid on the mechanical and barrier properties of wheat gluten films. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6157-6163. [PMID: 22646694 DOI: 10.1021/jf300983m] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Vital wheat gluten, a byproduct of wheat starch production, is a highly functional ingredient having a unique viscoelasticity that makes it ideal for the production of edible biodegradable films. However, its functional properties must be modified to ensure sufficient strength and elasticity, in addition to water vapor barrier properties. In this study, vital gluten was modified using tannic and gallic acid. It was found that the addition of tannic acid resulted in stiffer, more resistant, and less resilient and flexible films, having as well decreased water vapor permeability. Tannic acid containing films became reddish brown, whereas gallic acid addition did not have an influence on the film appearance. Films containing gallic acid became more elastic. Gallic acid was found to potentially act like a plasticizer. Scanning electron microscopy was used to investigate the ultrastructure of the produced films.
Collapse
Affiliation(s)
- Anna-Sophie Hager
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | | | | |
Collapse
|
39
|
Blomfeldt TOJ, Kuktaite R, Plivelic TS, Rasheed F, Johansson E, Hedenqvist MS. Novel freeze-dried foams from glutenin- and gliadin-rich fractions. RSC Adv 2012. [DOI: 10.1039/c2ra20946b] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
|
40
|
Kuktaite R, Plivelic TS, Türe H, Hedenqvist MS, Gällstedt M, Marttila S, Johansson E. Changes in the hierarchical protein polymer structure: urea and temperature effects on wheat gluten films. RSC Adv 2012. [DOI: 10.1039/c2ra21812g] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
|
41
|
Türe H, Gällstedt M, Hedenqvist MS. Antimicrobial compression-moulded wheat gluten films containing potassium sorbate. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.10.012] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|