Modulating state transition and mechanical properties of viscoelastic resins from maize zein through interactions with plasticizers and co-proteins

Erickson, Daniel P.; Renzetti, Stefano; Jürgens, A.; Campanella, Osvaldo H.; Hamaker, Bruce R.

doi:10.1016/j.jcs.2014.08.001

Cited by 42 publications

(19 citation statements)

References 27 publications

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“…The moisture sorption behavior of coarse and fine bran was evaluated in duplicate according to Erickson, Renzetti, Jurgens, Campanella, & Hamaker (2014) by using an automatic multi-sample moisture sorption analyzer SPSx-11l (Projekt Messtechnik, Ulm, Germany).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

“…This technique provides insights on the influence of phase transitions, e.g. starch gelatinization, on the mechanical properties of the dough at small deformations (Erickson et al, 2014). Figure 2A and 2B show the evolution of the storage modulus during heating of wheat doughs containing respectively coarse and fine buckwheat bran.…”

Section: Thermo-mechanical Behavior and Phase Transitions In Dough Dumentioning

confidence: 99%

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Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches

Zanoletti

Marti

Marengo

et al. 2017

Food Research International

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A molecular and material science approach is used to describe the influence of coarse and fine buckwheat bran on wheat dough properties and bread textural quality. Focus is given on (i) gluten solvation and structural arrangements in presence of bran as studied by front-face fluorescence; (ii) thermo-mechanical behavior of dough during heating studied by dynamic mechanical thermal analysis and (iii) texture of bread crumb analyzed in terms of a cellular solid. The thermo-mechanical behavior of dough was found to be largely related to starch phase transitions during heating. The use of thermodynamic approaches to biopolymer melting revealed that key transitions such as the onset of starch gelatinization were function of the interplay of water and bran volume fractions in the dough. Front-face fluorescence studies in wheat dough revealed that gluten solvation and structural arrangements were delayed by increasing bran addition level and reduction in particle size, as indicated by the drastic decrease in the protein surface hydrophobicity index. Variations in gluten structure could be strongly related to dough baking performance, i.e. specific volume. With regards to texture, the approach revealed that crumb texture was controlled by variations in density, moisture and bran volume fractions. Overall, this study elucidates a number of physical mechanisms describing the influence of buckwheat bran addition to dough and bread quality. These mechanisms strongly pointed at the influence of bran on water partitioning among the main polymeric components. In the future, these mechanisms should be investigated with bran material of varying source, composition and structure.

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Section: Accepted Manuscriptmentioning

confidence: 99%

Section: Thermo-mechanical Behavior and Phase Transitions In Dough Dumentioning

confidence: 99%

Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches

Zanoletti

Marti

Marengo

et al. 2017

Food Research International

Self Cite

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“…Plasticizers are low-molecular-weight organic compounds used to reduce the intermolecular bonding forces, thereby giving high molecular mobility and flexibility to the film [17] . However, an excess of plasticizers results in a reduction of the mechanical properties of the film [18] . Glycerol is most frequently used even though it has hydrophilic properties [19,20] .…”

Section: Introductionmentioning

confidence: 99%

Microstructure and thermal and functional properties of biodegradable films produced using zein

et al. 2018

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Research is being conducted in an attempt to produce biodegradable packaging to replace plastic products, thereby reducing solid waste disposal. In this work, zein films were produced from vegetable oils (macadamia, olive and buriti) and from pure oleic acid. The surface of zein-based films made using oleic acid has a good lipid distribution. The high content of oleic acid produced a film with the greatest elongation at break (8.08 ± 2.71%) due to the greater homogeneity of the protein matrix. The different oils did not affect the glass transition temperature (Tg). Tg curves of films with fatty acids showed a reduction in mass at between 50 and 120 °C due to water evaporation. At 120 °C the weight loss was 3-5% and above this temperature further weight loss was observed with the highest loss being seen in the film made using pure oleic acid. In conclusion, although biodegradable films were produced using the four different oils, the film made from pure oleic acid has the best characteristics.

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“…This has been ascribed to an increase in the level and stabilization of β-sheet structures without a link to AF formation (Mejia, Gonzalez, Mauer, Campanella, & Hamaker, 2012). It has been confirmed in subsequent studies that plasticizers and coproteins influence zein secondary structure in resin systems by decreasing and increasing the levels of β-sheet structures (around 1640 to 1615 cm −1 ), respectively (Erickson, Renzetti, Jurgens, Campanella, & Hamaker, 2014). These zein resins were formed via precipitation in aqueous-ethanol environments.…”

Section: Maize Proteinsmentioning

confidence: 83%

Conditions Governing Food Protein Amyloid Fibril Formation—Part I: Egg and Cereal Proteins

Jansens

Lambrecht

Rombouts

et al. 2019

Comp Rev Food Sci Food Safe

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Conditions including heating mode, time, temperature, pH, moisture and protein concentration, shear, and the presence of alcohols, chaotropic/reducing agents, enzymes, and/or salt influence amyloid fibril (AF) formation as they can affect the accessibility of amino acid sequences prone to aggregate. As some conditions applied on model protein resemble conditions in food processing unit operations, we here hypothesize that food processing can lead to formation of protein AFs with a compact cross β‐sheet structure. This paper reviews conditions and food constituents that affect amyloid fibrillation of egg and cereal proteins. While egg and cereal proteins often coexist in food products, their impact on each other's fibrillation remains unknown. Hen egg ovalbumin and lysozyme form AFs when subjected to moderate heating at acidic pH separately. AFs can also be formed at higher pH, especially in the presence of alcohols or chaotropic/reducing agents. Tryptic wheat gluten digests can form fibrillar structures at neutral pH and maize and rice proteins do so in aqueous ethanol or at acidic pH, respectively.

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Modulating state transition and mechanical properties of viscoelastic resins from maize zein through interactions with plasticizers and co-proteins

Cited by 42 publications

References 27 publications

Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches

Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches

Microstructure and thermal and functional properties of biodegradable films produced using zein

Conditions Governing Food Protein Amyloid Fibril Formation—Part I: Egg and Cereal Proteins

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