Physical and Molecular Properties of Wheat Gluten Films Cast from Heated Film‐Forming Solutions

Roy, S. K.; Weller, Curtis L.; Gennadios, Aristippos; Zeece, Michael G.; Testin, Robert F.

doi:10.1111/j.1365-2621.1999.tb09860.x

Cited by 69 publications

(72 citation statements)

References 33 publications

(36 reference statements)

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“…Water and/or organic co-solvent such as ethanol has been used to disperse protein for film formation [1][2][3][4][5][6]. Heating and/or altering the pH of dispersion also enhances the protein solubility and affects the film properties [3,[7][8][9]. Alkaline conditions contribute to protein denaturation by promoting reduction of intermolecular and intramolecular S-S bonds [10,11].…”

Section: Introductionmentioning

confidence: 99%

“…According to Gennadios et al [7], wheat gluten films can be cast from film-forming solutions below or above the isoelectric point, but alkaline conditions resulted in stronger films. Roy et al [9] proposed a film formation mechanism for wheat gluten films. Heating of alkaline film forming solutions denatures wheat gluten proteins, reducing existing S-S bonds, and revealing previously unexposed SH groups.…”

Section: Introductionmentioning

confidence: 99%

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Mechanical and Biochemical Characterisation of Wheat Gluten Films as a Function of pH and Co-solvent

Kayserilioğlu

Stevels²,

Mulder³

et al. 2001

Starch/Stärke

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Mechanical and Biochemical Characterisation of Wheat Gluten Films as a Function of pH and Co-solvent*Dispersions of wheat gluten were prepared at different pHs (4, 6 and 11) in the presence or absence of ethanol. Films were obtained after casting suspensions followed by evaporation of the solvent. Films prepared at pH 11 were significantly stronger than the films prepared at pH 4 and 6 with tensile strengths of approximately 7 vs. 2 MPa. With increasing strength, the elongation at break was moderately reduced from approximately 300% to 190%. No significant variations of water vapour transfer rate properties were observed among the films. The solubility of gluten films in aqueous and 1.5% sodium dodecyl sulfate (SDS) solution decreased with increasing pH of films. Tricine sodium dodecyl sulfate-polyacrylamide gel (SDS-PAGE) patterns of wheat gluten and film showed the formation of high molecular weight fractions. The amount of free amino groups in the wheat gluten decreased during film formation. Amino acid analysis showed the presence of lysinoalanine (LAL). All these results indicate the formation of irreversible intermolecular cross-linking upon film formation at pH 11.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Mechanical and Biochemical Characterisation of Wheat Gluten Films as a Function of pH and Co-solvent

Kayserilioğlu

Stevels²,

Mulder³

et al. 2001

Starch/Stärke

View full text Add to dashboard Cite

show abstract

“…There are also many physical methods for altering the qualities of protein films. Thermal treatments have been used to increase the tensile strength of gluten films (Roy et al 1999). Electromagnetic energy, including ultraviolet light (Gennadios et al 1998), ultrasonic waves, γ-radiation (Vachon et al 2003) and microwaves (Byaruhanga et al 2005) have all been used to improve the tensile strength of protein films.…”

Section: Transgenic Cereal Storage Protein Genesmentioning

confidence: 99%

Multifunctional grains for the future: genetic engineering for enhanced and novel cereal quality

Godwin

Williams

Pandit

et al. 2008

In Vitro Cell.Dev.Biol.-Plant

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Cereals provide more than half the world population's calorific intake, and have a variety of other important uses as food and beverage ingredients, livestock feeds, and as sources of renewable energy and industrial components. The technology to genetically modify many important cereals is now well-established, thereby presenting new opportunities to produce cereals with enhanced quality and novel properties. In 2007, GM (genetically modified) maize with insect and herbicide resistance was grown on over 30 million hectares worldwide, yet to date, there are no GM cereals with enhanced or novel grain (enduse) qualities being grown in commercial farmers' fields. This review will discuss some of the latest GM technology developments reported to enhance the quality of cereals for food and other uses. Developments and opportunities involving gene manipulation for starch and protein quality, as well as non-starch polysaccharides, phenolic compounds and micronutrients will also be discussed. The current paucity of GM cereals with enhanced grain quality is not related to the absence of technological progress, rather it is the regulatory and consumer acceptance issues that have slowed the release of these crops.

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“…Poucos são os trabalhos que relatam a determinação da cor para biofilmes, e quando determinada utiliza-se o sistema L*a*b* em que L* varia de preto a branco (0 a 100), a* varia do verde ao vermelho (-60 a +60) e b* varia de azul a amarelo (-60 a +60) (ROY et al, 1999;SOBRAL et al, 2000). As técnicas microscópicas têm sido bastante utilizadas para a análise das imagens de biofilmes de amido e de produtos amiláceos, de modo geral (LAROTONDA et al, 2004;SHANDERA & JACKSON, 2002;WATANABE et al, 2003;WILHELM et al, 2003).…”

Section: Introductionunclassified

Determinação da cor, imagem superficial topográfica e ângulo de contato de biofilmes de diferentes fontes de amido

et al. 2007

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, Fabiana Queiroz Ferrua RESUMOAtualmente, um dos problemas que acometem o meio ambiente é a poluição ocasionada pelo descarte de filmes plásticos de polímeros sintéticos sem nenhum controle. Uma das alternativas para minimizar este problema é a utilização de amido na elaboração de materiais biodegradáveis que possuem alta degradabilidade quando lançados no meio ambiente. Apesar do número crescente de trabalhos de pesquisas utilizando diferentes materiais biodegradáveis, o conhecimento das propriedades físicas de biofilmes elaborados com amido ainda é bastante reduzido. Objetivou-se com este trabalho determinar a diferença de cor, a imagem superficial topográfica por microscopia eletrônica de varredura e o ângulo de contato de biofilmes elaborados com três diferentes tipos de amido: filme de fécula de batata (FFB), filme de fécula de mandioca (FFM) e filme de amido de milho (FAM) com três concentrações: 1, 2 e 3% empregando-se um delineamento inteiramente casualizado com três repetições. A interação concentração e tipo de amido foi estatisticamente significativa para ângulo de contato e não significativa para a diferença de cor. A diferença de cor foi afetada pela fonte de amido e o maior valor observado para filme de fécula de mandioca. Com o aumento da concentração de amido, o ângulo de contato diminuiu para filmes de fécula de mandioca e de batata, diferentemente para os biofilmes de milho, onde esta relação foi constante. Termos para indexação:Biofilmes, amido, cor, microscopia, ângulo de contato. ABSTRACTNowadays, the pollution has considerably increased by the large amount of the non-degradable synthetic plastics that is discarded everyday in the environment. One of the alternatives that could contribute to minimize this problem would be the use of the starch as main composite in biodegradable films also called biofilms; in other words, this material is easily degradable when disposed in the environment. Despite the growing number of the scientific papers there is a lack of knowledge of the physical properties of starch in biofilms. The aim of this work was to study the color variation, the topographic superficial surface by scanning electron microscopy and the water absorption by contact angle of biofilms produced with three different starch sources: potato starch film (PSF), cassava starch film (CSF) and maize starch film (MSF) with varied concentration: 1, 2 and 3% to prepare biofilms using a complete randomize design with three repetitions. The interaction between starch source and concentration was statistically significant for contact angle whereas it was not significant for color. The color difference was affected by starch source being higher for CSF. As concentration increased in biofilms of potato and cassava, the contact angle decreased in contrast to maize biofilms which remained constant.

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Physical and Molecular Properties of Wheat Gluten Films Cast from Heated Film‐Forming Solutions

Cited by 69 publications

References 33 publications

Mechanical and Biochemical Characterisation of Wheat Gluten Films as a Function of pH and Co-solvent

Mechanical and Biochemical Characterisation of Wheat Gluten Films as a Function of pH and Co-solvent

Multifunctional grains for the future: genetic engineering for enhanced and novel cereal quality

Determinação da cor, imagem superficial topográfica e ângulo de contato de biofilmes de diferentes fontes de amido

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