Biodegradability of wheat gluten based bioplastics

The composition and extractability of thermo - molded wheat gluten bio-plastics

“…There was a reduction in the extractability of α-gliadin, γ-gliadin and ω-gliadin, HMW-GS and D-LMW-GS with increased molding condition thus explaining the occurrence of polymerization reaction due to the SHdisulfide interchange reactions (Sun et al 2008;Kieffer et al. Wieser, 2007;Lagrain et al, 2005;Singh and MacRitchie, 2004;Gallstedt et al, 2004;Domenek et al, 2004;Pommet et al, 2003;) while there was an increase in the extractability of B/C-LMW-GS with increased molding conditions thus explaining the oxidation and protein degradation (Veraverbeke and Delcour, 2002).…”

“…The need for environmentally friendly, renewable and biodegradable plastics is increasing due to pollution and long term health impacts of synthetic polymers (Zhang et al, 2010;Sun et al, 2008); possess suitable gas barrier properties and nutritional value (Lagrain et al, 2010;Cao et al, 2007); poor moisture barrier properties due to its hygroscopic nature; binds with water through hydrogen bridges modified by thermal and chemical treatments (Sun et al, 2008;Carvalho et al, 2008;Brauer et al, 2007;Dicharry et al, 2006;Gallstedt et al, 2004;Domenek et al, 2004;Woerdeman et al, 2004). The effect of processing on gluten network formation is determined by the SDS extractability which measures the degree of polymerization: the lower the extractability the higher the degree of polymerization (Sun et al 2008;Gallstedt et al, 2004;Domenek et al, 2004;Pommet et al, 2003;Micard et al, 2001;Cuq et al, 2000).…”

“…The effect of processing on gluten network formation is determined by the SDS extractability which measures the degree of polymerization: the lower the extractability the higher the degree of polymerization (Sun et al 2008;Gallstedt et al, 2004;Domenek et al, 2004;Pommet et al, 2003;Micard et al, 2001;Cuq et al, 2000). Besides process conditions, the presence of additives influences extractability (Lagrain et al, 2010;Sun et al, 2007;Dicharry et al, 2006;Gallstedt et al, 2004;Woerdeman et al, 2004).…”

Protein-Based Edible Films: Characteristics and Improvement of Properties

“…Although insoluble in natural water, wheat gluten dissolves in aqueous solutions of high or low pH at low ionic strength (Krull & Inglett, 1971). Wheat gluten films can be fully biodegraded after 36 days in aerobic fermentation and within 50 days in farmland soil without releasing toxic products (Domenek et al, 2004).…”

Development of active bioplastics based on wheat proteins and natural antimicrobials for food packaging applications

“…Several authors have studied the biodegradation properties of diverse wheat gluten-based materials (Chevillard et al, 2011;Domenek et al, 2004;Zhang et al, 2010) in different environments such as soil, water, and compost; however, no reports have been found about their compostability.…”