Formation of Wheat‐Protein‐Based Biomaterials through Polymer Grafting and Crosslinking Reactions to Introduce New Functional Properties

Abstract

An insoluble wheat proteins-based polymer networks with new functional groups and positive charges were prepared through grafting-coupling reactions. The networks were also flexible with a lower glass transition temperature since the existence of the grafted mobile segments. The multi-component/multi-phase systems became relatively homogeneous on a scale of 20-30 nm due to strong intermolecular interactions and chemical cross-linking in the materials. This demonstrates that the grafting-coupling reaction is an effective methodology to develop biomaterials with modified functional and mechanical properties from proteins.

Chemical Modification of Gelatin by a Natural Phenolic Cross-linker, Tannic Acid

“…It would therefore seem that the TA additive plays a dual role as both a cross-linker (improving tensile strength and modulus) and plasticizer (improving elongation) in a similar fashion to some additives in wheat protein based natural polymer systems modified by polymer grafting and cross-linking − . When the amount of TA was increased to 10 wt %, tensile strength and modulus were reduced to levels lower than those of the unmodified gelatin (i.e., TA-0%), but elongation continued to increase, indicating that the plasticization effect was predominant, the same as for many other plasticized protein materials − .…”

Polyphenols Weaken Pea Protein Gel by Formation of Large Aggregates with Diminished Noncovalent Interactions

“…Reduced rigidity could also be attributed to fewer interactions or cross-links between the protein backbones when GTP was present in the gels. In general, for materials with similar chemical composition, the molecular rigidity positively correlates with their extent of cross-links or interactions . The decreased backbone rigidity may lead to the weakened gel strength, as subtle changes of peptide backbone could induce drastic changes on its hydrogel property .…”

“…In general, for materials with similar chemical composition, the molecular rigidity positively correlates with their extent of cross-links or interactions. 61 The decreased backbone rigidity may lead to the weakened gel strength, as subtle changes of peptide backbone could induce drastic changes on its hydrogel property. 62 However, increased T 1ρ H with GTP content for the side chains −CH 2 and −CH 3 was unexpected.…”

CHAPTER 7. Interfaces in Composite Materials

“…Those derived from plants, e.g., wheat, are relatively cheap and abundant but often require chemical modification to improve their properties. 78 Some protein-based biomaterials with similar structural composition to those obtained from mammals can also be derived from prokaryotic bacteria offering an alternative route for biomaterials production. 79 Silk-based proteins are produced by a wide variety of larvae of insects including silkworms, mites and flies.…”