1
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Xu K, Kuang J. Rheological, thermal, and structural properties of heat-induced gluten gel: Effects of starch with varying degrees of debranching. Int J Biol Macromol 2024; 272:132678. [PMID: 38801851 DOI: 10.1016/j.ijbiomac.2024.132678] [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: 11/07/2023] [Revised: 05/22/2024] [Accepted: 05/24/2024] [Indexed: 05/29/2024]
Abstract
This study evaluated the effects of starch with varying degree of debranching on the rheological, thermal, and structural properties of heat-induced gluten gel. As the duration of starch debranching treatment increased from 0 to 8 h, the viscoelasticity of the gel containing debranched starch (DBS) improved. Compared with the gluten gel (G), the gel strength of the G + DBS (8 h) sample increased by 65.2 %. The degradation temperature of gluten was minimally affected by DBS, while the weight loss rate increased by 4.4 %. Furthermore, the α-helical structure of gluten decreased, concomitant with an increase in β-sheet content. Notably, DBS treated for 8 h exhibited more hydrogen bonds with the tyrosine of gluten and triggered disulfide bridge conformation to transition from g-g-g to t-g-g, thereby reducing the stability of the molecular conformation of gluten proteins, as evidenced by the decreased height and width of the molecular chains observed in atomic force microscopy images. Overall, the composite gel structure induced by DBS exhibited a more continuous and homogeneous owing to the improved compatibility between DBS and gluten proteins, favoring the formation of a robust gel. These findings provide valuable insights for utilizing DBS to enhance gluten gel properties.
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Affiliation(s)
- Ke Xu
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai Province 810016, China
| | - Jiwei Kuang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai Province 810016, China; Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, Qinghai Province 810016, China.
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2
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Capezza AJ, Bettelli M, Wei X, Jiménez-Rosado M, Guerrero A, Hedenqvist M. Biodegradable Fiber-Reinforced Gluten Biocomposites for Replacement of Fossil-Based Plastics. ACS OMEGA 2024; 9:1341-1351. [PMID: 38222641 PMCID: PMC10785611 DOI: 10.1021/acsomega.3c07711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 11/10/2023] [Accepted: 11/20/2023] [Indexed: 01/16/2024]
Abstract
Biocomposites based on wheat gluten and reinforced with carbon fibers were produced in line with the strive to replace fossil-based plastics with microplastic-free alternatives with competing mechanical properties. The materials were first extruded/compounded and then successfully injection molded, making the setup adequate for the current industrial processing of composite plastics. Furthermore, the materials were manufactured at very low extrusion and injection temperatures (70 and 140 °C, respectively), saving energy compared to the compounding of commodity plastics. The sole addition of 10 vol % fibers increased yield strength and stiffness by a factor of 2-4 with good adhesion to the protein. The biocomposites were also shown to be biodegradable, lixiviating into innocuous molecules for nature, which is the next step in the development of sustainable bioplastics. The results show that an industrial protein coproduct reinforced with strong fibers can be processed using common plastic processing techniques. The enhanced mechanical performance of the reinforced protein-based matrix herein also contributes to research addressing the production of safe materials with properties matching those of traditional fossil-based plastics.
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Affiliation(s)
- Antonio J. Capezza
- Department
of Fibre and Polymer Technology, KTH Royal
Institute of Technology, Teknikringen 56, Stockholm SE-100 44, Sweden
| | - Mercedes Bettelli
- Department
of Fibre and Polymer Technology, KTH Royal
Institute of Technology, Teknikringen 56, Stockholm SE-100 44, Sweden
| | - Xinfeng Wei
- Department
of Fibre and Polymer Technology, KTH Royal
Institute of Technology, Teknikringen 56, Stockholm SE-100 44, Sweden
| | | | - Antonio Guerrero
- Department
of Chemical Engineering, Universidad de
Sevilla, Sevilla 41012, Spain
| | - Mikael Hedenqvist
- Department
of Fibre and Polymer Technology, KTH Royal
Institute of Technology, Teknikringen 56, Stockholm SE-100 44, Sweden
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3
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Muneer F, Hedenqvist MS, Kuktaite R. Are ultrafine submicron sized gliadin fibrous materials suitable as bio-absorbents? Processing and post-treatment derived structures and functional properties. REACT FUNCT POLYM 2022. [DOI: 10.1016/j.reactfunctpolym.2022.105444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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4
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Zhang M, Jia R, Ma M, Yang T, Sun Q, Li M. Versatile wheat gluten: functional properties and application in the food-related industry. Crit Rev Food Sci Nutr 2022; 63:10444-10460. [PMID: 35608010 DOI: 10.1080/10408398.2022.2078785] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Gluten is a key component that allows wheat flour to form a dough, and it is also a byproduct of the production of wheat starch. As a commercial product, wheat gluten is increasingly used in the food-related industry because of its versatile functional properties and wide range of sources. Wheat gluten is manufactured industrially on a large scale through the Martin process and batter process and variants thereof. Gliadin and glutenin impart cohesiveness and elasticity properties, respectively, to wheat gluten. The formation of gluten networks and polymers depends mainly on covalent bonds (disulfide bonds) and noncovalent bonds (ionic bonds, hydrogen bonds, and hydrophobic interactions). The multifunctional properties (viscoelasticity, gelation, foamability, etc.) of wheat gluten are shown by rehydration and other processing techniques. Wheat gluten has been widely used in wheat-based products, food auxiliary agents, food packaging, encapsulation and release of food functional ingredients, food adsorption and heat insulation materials, special purpose foods, and versatile applications. In the future, wheat gluten protein will be used as an important raw material to participate in the development and preparation of various food and degradable materials, and the application potential of wheat gluten in food-related industries will be massive. This review summarizes the main manufacturing processes, composition, and structure of gluten protein, and the various functional properties that support its application in the food and related industries.
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Affiliation(s)
- Mengli Zhang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, P.R. China
| | - Ruobing Jia
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, P.R. China
| | - Meng Ma
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, P.R. China
- United States Department of Agriculture-Agricultural Research Services, Beltsville Agricultural Research Center, Beltsville, Maryland, USA
| | - Tianbao Yang
- United States Department of Agriculture-Agricultural Research Services, Beltsville Agricultural Research Center, Beltsville, Maryland, USA
| | - Qingjie Sun
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, P.R. China
| | - Man Li
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, P.R. China
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5
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Muneer F, Hedenqvist MS, Hall S, Kuktaite R. Innovative Green Way to Design Biobased Electrospun Fibers from Wheat Gluten and These Fibers’ Potential as Absorbents of Biofluids. ACS ENVIRONMENTAL AU 2022; 2:232-241. [PMID: 37102143 PMCID: PMC10125173 DOI: 10.1021/acsenvironau.1c00049] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
In this study, a new method was developed to successfully design sustainable microfibers from wheat gluten proteins using a nonreducing solvent and electrospinning. We explored the morphology by X-ray tomography, scanning electron microscopy (SEM), and confocal laser scanning microscopy (CLSM), protein chemistry and cross-linking by size exclusion-high-performance liquid chromatography (SE-HPLC), and secondary structure by Fourier transform infrared spectroscopy (FT-IR) of fibers containing 15 and 20% of gluten. The impact of heat (130 °C) post-treatment on the polymerization properties of fibers and their absorption performance in different biofluids were also evaluated. The fibers with 20% gluten showed a uniform architecture supported by a relatively stronger fibrous network as compared to irregular and brittle fibers from 15% gluten. Heat treatment of fibers increased the protein cross-linking in all electrospun fibers as compared to the non-heat-treated fibers, as evidenced by SE-HPLC. An increase in the amount of α-helices and random coils was observed in the proteins of all of the heat-treated fibers compared to the nontreated fibers by FT-IR. This suggested that the heat treatment contributed positively to the gluten protein's chemical rearrangements, e.g., aggregation, new hydrogen and isopeptide bonding, and conversion of some of the sulfhydryl groups into disulfide cross-links, contributing positively to the functional performance. The heat-treated electrospun fibers with 20% gluten showed a very attractive blood absorption capacity (323%) and reasonable stability in phosphate-buffered saline (PBS) buffer compared to 15% gluten fibers and non-heat-treated fibers. Cotton-like fiber architecture, high blood absorption capacity, and reasonable stability in PBS buffer are properties desired for absorbents of biofluids and should be further explored in healthcare and medical applications.
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Affiliation(s)
- Faraz Muneer
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Box 190, SE-23422 Lomma, Sweden
| | - Mikael S. Hedenqvist
- Fiber and Polymer Technology Department, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden
| | - Stephen Hall
- Solid Mechanics, Lund Institute of Advanced Neutron and X-ray Science (LINXS), Lund University, Box
117, SE-221 00 Lund, Sweden
| | - Ramune Kuktaite
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Box 190, SE-23422 Lomma, Sweden
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6
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Xu F, Zhang L, Liu W, Liu Q, Wang F, Zhang H, Hu H, Blecker C. Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization. Foods 2021; 10:foods10051104. [PMID: 34067567 PMCID: PMC8156876 DOI: 10.3390/foods10051104] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 05/01/2021] [Accepted: 05/12/2021] [Indexed: 11/16/2022] Open
Abstract
Starch gelatinization has been widely studied previously, but there is still a lack of systematical research on the relationship between the degree of starch gelatinization (DSG) and its physicochemical and structural properties. In this study, potato starch samples with DSG ranging from 39.41% to 90.56% were obtained by hydrothermal treatment. The thermal, rheological, and structural properties, as well as the water-binding capacity of samples were investigated. A starch solution with a DSG of 39.41% was partially sedimented at room temperature, while starch with a DSG of 56.11% can form a stable paste with a fine shear-thinning property, as well as samples with a DSG larger than 56.11%. The endothermic enthalpy, gelatinization range, and short-range ordered structure of starch were negatively correlated with DSG, whereas onset gelatinization temperature, apparent viscosity, and water-binding capacity were positively correlated. The viscoelasticity of starch gels was negatively correlated with the DSG after full gelatinization (DSG > 39.41%). Starch granules gradually lose their typical shape and less birefringence can be observed with increasing DSG. Hydrothermal treatment has a more significant effect on the amount of exposed hydroxyl groups than the ordered and amorphous structures of partially gelatinized starch. This study built linear correlations between starch physicochemical properties and the DSG and provided comprehensive insight into the characteristics of partially gelatinized potato starch.
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Affiliation(s)
- Fen Xu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
- Department of Food Science and Formulation, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, B-5030 Gembloux, Belgium;
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Wei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Feng Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Hong Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
- Correspondence: ; Tel.: +86-10-62816503
| | - Christophe Blecker
- Department of Food Science and Formulation, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, B-5030 Gembloux, Belgium;
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7
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Shafqat A, Tahir A, Mahmood A, Tabinda AB, Yasar A, Pugazhendhi A. A review on environmental significance carbon foot prints of starch based bio-plastic: A substitute of conventional plastics. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101540] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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8
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Thermal, mechanical and viscoelastic properties of citric acid-crosslinked starch/cellulose composite foams. Carbohydr Polym 2020; 230:115675. [DOI: 10.1016/j.carbpol.2019.115675] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 11/24/2019] [Accepted: 11/25/2019] [Indexed: 11/21/2022]
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9
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Ceresino EB, Kuktaite R, Sato HH, Hedenqvist MS, Johansson E. Impact of gluten separation process and transglutaminase source on gluten based dough properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.035] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Muneer F, Johansson E, Hedenqvist MS, Plivelic TS, Kuktaite R. Impact of pH Modification on Protein Polymerization and Structure⁻Function Relationships in Potato Protein and Wheat Gluten Composites. Int J Mol Sci 2018; 20:ijms20010058. [PMID: 30586846 PMCID: PMC6337652 DOI: 10.3390/ijms20010058] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 12/17/2018] [Accepted: 12/20/2018] [Indexed: 11/16/2022] Open
Abstract
Wheat gluten (WG) and potato protein (PP) were modified to a basic pH by NaOH to impact macromolecular and structural properties. Films were processed by compression molding (at 130 and 150 °C) of WG, PP, their chemically modified versions (MWG, MPP) and of their blends in different ratios to study the impact of chemical modification on structure, processing and tensile properties. The modification changed the molecular and secondary structure of both protein powders, through unfolding and re-polymerization, resulting in less cross-linked proteins. The β-sheet formation due to NaOH modification increased for WG and decreased for PP. Processing resulted in cross-linking of the proteins, shown by a decrease in extractability; to a higher degree for WG than for PP, despite higher β-sheet content in PP. Compression molding of MPP resulted in an increase in protein cross-linking and improved maximum stress and extensibility as compared to PP at 130 °C. The highest degree of cross-linking with improved maximum stress and extensibility was found for WG/MPP blends compared to WG/PP and MWG/MPP at 130 °C. To conclude, chemical modification of PP changed the protein structures produced under harsh industrial conditions and made the protein more reactive and attractive for use in bio-based materials processing, no such positive gains were seen for WG.
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Affiliation(s)
- Faraz Muneer
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Box 101, SE-23053 Alnarp, Sweden.
| | - Eva Johansson
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Box 101, SE-23053 Alnarp, Sweden.
| | - Mikael S Hedenqvist
- KTH Royal Institute of Technology, School of Engineering Sciences in Chemistry, Biotechnology and Health, Fibre and Polymer Technology, SE-10044 Stockholm, Sweden.
| | - Tomás S Plivelic
- MAX-IV Laboratory, Lund University, Box 118, SE-22100 Lund, Sweden.
| | - Ramune Kuktaite
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Box 101, SE-23053 Alnarp, Sweden.
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11
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Ojogbo E, Blanchard R, Mekonnen T. Hydrophobic and Melt Processable Starch-Laurate Esters: Synthesis, Structure-Property Correlations. ACTA ACUST UNITED AC 2018. [DOI: 10.1002/pola.29237] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Ewomazino Ojogbo
- Department of Chemical Engineering; University of Waterloo; Waterloo Ontario N2L 3G1 Canada
| | - Rachel Blanchard
- Department of Chemical Engineering; University of Waterloo; Waterloo Ontario N2L 3G1 Canada
| | - Tizazu Mekonnen
- Department of Chemical Engineering; University of Waterloo; Waterloo Ontario N2L 3G1 Canada
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12
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Muneer F, Johansson E, Hedenqvist MS, Plivelic TS, Markedal KE, Petersen IL, Sørensen JC, Kuktaite R. The impact of newly produced protein and dietary fiber rich fractions of yellow pea (Pisum sativum L.) on the structure and mechanical properties of pasta-like sheets. Food Res Int 2018; 106:607-618. [PMID: 29579966 DOI: 10.1016/j.foodres.2018.01.020] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2017] [Revised: 11/23/2017] [Accepted: 01/10/2018] [Indexed: 11/15/2022]
Abstract
Two fractions from pea (Pisum sativum L.), protein isolate (PPI) and dietary fiber (PF), were newly produced by extraction-fractionation method and characterized in terms of particle size distribution and structural morphology using SEM. The newly produced PPI and PF fractions were processed into pasta-like sheets with varying protein to fiber ratios (100/0, 90/10, 80/20, 70/30 and 50/50, respectively) using high temperature compression molding. We studied protein polymerization, molecular structure and protein-fiber interactions, as well as mechanical performance and cooking characteristics of processed PPI-PF blends. Bi-modal particle size distribution and chemical composition of the PPI and PF fractions influenced significantly the physicochemical properties of the pasta-like sheets. Polymerization was most pronounced for the 100 PPI, 90/10 and 80/20 PPI-PF samples as studied by SE-HPLC, and polymerization decreased with addition of the PF fraction. The mechanical properties, as strength and extensibility, were likewise the highest for the 100 PPI and 90/10 PPI-PF blends, while the E-modulus was similar for all the studied blends (around 38 MPa). The extensibility decreased with the increasing amount of PF in the blend. The highest amounts of β-sheets were found in the pasta-like sheets with high amounts of PPI (100, 90 and 80%), by FT-IR. An increase in PF fraction in the blend, resulted into the high amounts of unordered structures as observed by FT-IR, as well as in an increase in the molecular scattering distances observed by SAXS. The water uptake increased and cooking loss decreased with increased proportions of the PF fraction, and the consistency of 10 min cooked pasta-like sheets were alike al dente texture. The new knowledge obtained in this study on the use of extraction-fractionation method to produce novel PPI and PF fractions for developing innovative high nutritious food can be of a great importance. The obtained knowledge on the pea protein and fiber processing behaviour could greatly contribute to a better control of functional properties of various temperature-processed products from yellow pea.
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Affiliation(s)
- Faraz Muneer
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Box 101, SE-23053 Alnarp, Sweden
| | - Eva Johansson
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Box 101, SE-23053 Alnarp, Sweden
| | - Mikael S Hedenqvist
- KTH Royal Institute of Technology, School of Chemical Science and Engineering, Fibre and Polymer Technology, SE-100 44 Stockholm, Sweden
| | - Tomás S Plivelic
- MAX-IV Laboratory, Lund University, Box 118, SE-221 00 Lund, Sweden
| | - Keld Ejdrup Markedal
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C., Denmark
| | - Iben Lykke Petersen
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C., Denmark
| | | | - Ramune Kuktaite
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Box 101, SE-23053 Alnarp, Sweden.
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13
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Baishya P, Nath D, Begum P, Deka RC, Maji TK. Effects of wheat gluten protein on the properties of starch based sustainable wood polymer nanocomposites. Eur Polym J 2018. [DOI: 10.1016/j.eurpolymj.2017.09.041] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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Ostafińska A, Mikešová J, Krejčíková S, Nevoralová M, Šturcová A, Zhigunov A, Michálková D, Šlouf M. Thermoplastic starch composites with TiO 2 particles: Preparation, morphology, rheology and mechanical properties. Int J Biol Macromol 2017; 101:273-282. [DOI: 10.1016/j.ijbiomac.2017.03.104] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2017] [Revised: 03/16/2017] [Accepted: 03/19/2017] [Indexed: 11/30/2022]
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15
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Feng S, Li J, Jiang X, Li X, Pan Y, Zhao L, Boccaccini AR, Zheng K, Yang L, Wei J. Influences of mesoporous magnesium silicate on the hydrophilicity, degradability, mineralization and primary cell response to a wheat protein based biocomposite. J Mater Chem B 2016; 4:6428-6436. [PMID: 32263451 DOI: 10.1039/c6tb01449f] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
With the addition of bioactive m-MS,WP40 composite possessed excellent bioactivity and cytocompatibility.
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Affiliation(s)
- Shipeng Feng
- Key Laboratory for Ultrafine Materials of Ministry of Education and The State Key Laboratory of Bioreactor Engineering
- East China University of Science and Technology
- Shanghai 200237
- China
| | - Jianyou Li
- Orthopedics Department
- Huzhou Central Hospital
- Huzhou 313000
- China
| | - Xuesheng Jiang
- Orthopedics Department
- Huzhou Central Hospital
- Huzhou 313000
- China
| | - Xiongfeng Li
- Orthopedics Department
- Huzhou Central Hospital
- Huzhou 313000
- China
| | - Yongkang Pan
- Key Laboratory for Ultrafine Materials of Ministry of Education and The State Key Laboratory of Bioreactor Engineering
- East China University of Science and Technology
- Shanghai 200237
- China
| | - Liming Zhao
- Key Laboratory for Ultrafine Materials of Ministry of Education and The State Key Laboratory of Bioreactor Engineering
- East China University of Science and Technology
- Shanghai 200237
- China
| | - Aldo R. Boccaccini
- Institute of Biomaterials
- Department of Materials Science and Engineering
- University of Erlangen-Nuremberg
- 91058 Erlangen
- Germany
| | - Kai Zheng
- Institute of Biomaterials
- Department of Materials Science and Engineering
- University of Erlangen-Nuremberg
- 91058 Erlangen
- Germany
| | - Lili Yang
- Department of Orthopaedic Surgery
- Changzheng Hospital
- The Second Military Medical University
- Shanghai 200003
- China
| | - Jie Wei
- Key Laboratory for Ultrafine Materials of Ministry of Education and The State Key Laboratory of Bioreactor Engineering
- East China University of Science and Technology
- Shanghai 200237
- China
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16
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Newson WR, Rasheed F, Kuktaite R, Hedenqvist MS, Gällstedt M, Plivelic TS, Johansson E. Commercial potato protein concentrate as a novel source for thermoformed bio-based plastic films with unusual polymerisation and tensile properties. RSC Adv 2015. [DOI: 10.1039/c5ra00662g] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Films thermoformed from commercial potato protein concentrate exhibited a constant Young's modulus and increasing strain at break with increasing processing temperature, in contrast to the usually observed behaviour for protein-based materials.
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Affiliation(s)
- William R. Newson
- Department of Plant Breeding
- The Swedish University of Agricultural Sciences
- SE-23053 Alnarp
- Sweden
| | - Faiza Rasheed
- Department of Plant Breeding
- The Swedish University of Agricultural Sciences
- SE-23053 Alnarp
- Sweden
| | - Ramune Kuktaite
- Department of Plant Breeding
- The Swedish University of Agricultural Sciences
- SE-23053 Alnarp
- Sweden
| | - Mikael S. Hedenqvist
- Department of Fibre and Polymer Technology
- Royal Institute of Technology
- SE-10044 Stockholm
- Sweden
| | | | | | - Eva Johansson
- Department of Plant Breeding
- The Swedish University of Agricultural Sciences
- SE-23053 Alnarp
- Sweden
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