Gum arabic improves the mechanical properties of wild almond protein film

Tahsiri, Zahra; Mirzaei, Hamid; Hosseini, Seyed Mohammad Hashem; Khalesi, Mohammadreza

doi:10.1016/j.carbpol.2019.114994

Cited by 24 publications

(18 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The glycosylation modification of proteins can improve their mechanical properties, 3,4 thermal stability, 5 and even endow them with novel functionality. 6 Glycosylation includes the Maillard-type glycosylation and transglutaminase (TGase) glycosylation.…”

Section: Introductionmentioning

confidence: 99%

Effect of enzymatic glycosylation on the structure and properties of wheat gluten protein fibers

Duo

2021

Journal of Engineered Fibers and Fabrics

View full text Add to dashboard Cite

Wheat gluten proteins are good raw materials for preparing fibers due to their excellent viscoelasticity. However, protein fibers made directly from wheat gluten have poor mechanical properties. In this paper, transglutaminase was used to induce the glycosylation reaction between wheat gluten proteins and carboxymethyl chitosan. The glycated proteins were then made into fibers by wet spinning. After glycosylation modification, the breaking strength and breaking elongation of the wheat gluten protein fibers (WGPF) improved by 43% and 127%, respectively. Fourier transform infrared spectroscopy and sodium dodecyl sulfate-polyacrylamide gel electrophoresis analyses revealed that the glycosylation-modified WGPF molecules contained saccharide portions, which confirms the covalent attachment of carboxymethyl chitosan to the wheat gluten protein. Scanning electron microscopy showed that the number of pores in the cross-section of the modified WGPF was lower than that in the unmodified WGPF. The thermal stability and dyeability of the modified WGPF were also improved.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of enzymatic glycosylation on the structure and properties of wheat gluten protein fibers

Duo

2021

Journal of Engineered Fibers and Fabrics

View full text Add to dashboard Cite

show abstract

“…The importance of optimizing the degree of glycation to achieve the optimal outcome was demonstrated for films from wild almond protein. Grafting the protein with gum arabic for up to six days increased the tensile strength and the elongation of the films, while longer reaction times showed adverse effects [258].…”

Section: Filmsmentioning

confidence: 99%

Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

Kutzli

Weiß

Gibis

2021

Foods

View full text Add to dashboard Cite

Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients. This poses challenges because plant proteins are oftentimes storage proteins with a high molecular weight and low water solubility. One promising approach to overcome these limitations is the glycation of plant proteins. The covalent bonding between the proteins and different carbohydrates created via the initial stage of the Maillard reaction can improve the techno-functional characteristics of these proteins without the involvement of potentially toxic chemicals. However, compared to studies with animal-derived proteins, glycation studies on plant proteins are currently still underrepresented in literature. This review provides an overview of the existing studies on the glycation of the major groups of plant proteins with different carbohydrates using different preparation methods. Emphasis is put on the reaction conditions used for glycation as well as the modifications to physicochemical properties and techno-functionality. Different applications of these glycated plant proteins in emulsions, foams, films, and encapsulation systems are introduced. Another focus lies on the reaction chemistry of the Maillard reaction and ways to harness it for controlled glycation and to limit the formation of undesired advanced glycation products. Finally, challenges related to the controlled glycation of plant proteins to improve their properties are discussed.

show abstract

“…The lm's water resistance behavior signi cantly induced by increase and decrease of swelling and water solubility, respectively [52]. The high solubility of CG in water makes it unfeasible to be used as a food packaging material.…”

Section: Moisture Content Water Solubility Swelling Degreementioning

confidence: 99%

Identification and quantification of Cinnamomum camphora seeds extract and development of citric acid and polyphenols based carboxymethyl chitosan-gum Arabic hybrid film for intelligent packaging applications

Alnadari

Bassey

Abdin

et al. 2022

Preprint

View full text Add to dashboard Cite

In this study, carboxymethyl chitosan with gum Arabic (CG) based novel functional films containing Cinnamomum camphora seeds extract (CCSE) at varying concentrations (0.5, 1.2 and 2% in w/w) were successfully fabricated. Moreover, sixteen phenolic compounds were identified by LC-ESI-QTOF-MS and the most abundant organic acid was citric acid (present at 1062.55 µg/g dry weight in CCSE). SEM showed that higher extract concentration indicated a homogeneous surface and more stability of films. CCSE inclusion into CG resulted in a marked increase (33.01 to 63.23 MPa) of tensile properties, with optimum thickness. The swelling degree, water solubility, and water vapor permeability were markedly (p < 0.05) reduced from 54.21 to 31.70%, 32.05 to 14.02%, and 3.46 to 1.12 × 10−11g−1s−1Pa−1, respectively. The open control and CG samples showed much higher peroxide values of sunflower oil (69.49 ± 0.68 and 20.15 ± 0.31 mEq/kg, respectively) while CG-CCSE2 exhibited a low value (9.79 ± 0.28 mEq/kg) after 28 days incubation. The good antioxidant and antimicrobial properties exhibited by the fabricated films demonstrated their potential use in the food packaging industry.

show abstract

Gum arabic improves the mechanical properties of wild almond protein film

Cited by 24 publications

References 48 publications

Effect of enzymatic glycosylation on the structure and properties of wheat gluten protein fibers

Effect of enzymatic glycosylation on the structure and properties of wheat gluten protein fibers

Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

Identification and quantification of Cinnamomum camphora seeds extract and development of citric acid and polyphenols based carboxymethyl chitosan-gum Arabic hybrid film for intelligent packaging applications

Contact Info

Product

Resources

About