Preparation, Properties, Protein Cross-Linking and Biodegradability of Plasticizer-Solvent Free Hemp Fibre Reinforced Wheat Gluten, Glutenin, and Gliadin Composites

Muneer, Faraz; Johansson, Eva; Hedenqvist, Mikael S.; Gällstedt, Mikael; Newson, William R.

doi:10.15376/biores.9.3.5246-5261

Cited by 25 publications

(20 citation statements)

References 30 publications

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“…Thus, comparing these two protein types, the tensile strength correlated positively with protein extractability. This observation was different to many previous studies, where a higher degree of cross-linking yielded higher strengths [2,5,19,22,39,40]. Here, the WG proteins most likely have a higher ability to cross-link (due to their more complex molecular structure characteristics and specific polymerization properties [8,22]) during pressing than the PP as SE-HPLC results indicate, although FT-IR shows a higher degree of β-sheets in the pressed PP which might explain their higher maximum stress and E-modulus [2].…”

Section: Resultscontrasting

confidence: 99%

Impact of pH Modification on Protein Polymerization and Structure–Function Relationships in Potato Protein and Wheat Gluten Composites

Muneer

Johansson

Hedenqvist

et al. 2018

IJMS

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Wheat gluten (WG) and potato protein (PP) were modified to a basic pH by NaOH to impact macromolecular and structural properties. Films were processed by compression molding (at 130 and 150 °C) of WG, PP, their chemically modified versions (MWG, MPP) and of their blends in different ratios to study the impact of chemical modification on structure, processing and tensile properties. The modification changed the molecular and secondary structure of both protein powders, through unfolding and re-polymerization, resulting in less cross-linked proteins. The β-sheet formation due to NaOH modification increased for WG and decreased for PP. Processing resulted in cross-linking of the proteins, shown by a decrease in extractability; to a higher degree for WG than for PP, despite higher β-sheet content in PP. Compression molding of MPP resulted in an increase in protein cross-linking and improved maximum stress and extensibility as compared to PP at 130 °C. The highest degree of cross-linking with improved maximum stress and extensibility was found for WG/MPP blends compared to WG/PP and MWG/MPP at 130 °C. To conclude, chemical modification of PP changed the protein structures produced under harsh industrial conditions and made the protein more reactive and attractive for use in bio-based materials processing, no such positive gains were seen for WG.

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Section: Resultscontrasting

confidence: 99%

Impact of pH Modification on Protein Polymerization and Structure–Function Relationships in Potato Protein and Wheat Gluten Composites

Muneer

Johansson

Hedenqvist

et al. 2018

IJMS

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“…One possibility for expanding the potential areas of application is to reinforce the microstructure by bio-fibers such as: flax, jute, coconut and nettles [12]. Recent studies have reported the use of wheat gluten reinforced with hemp fibers to make biocomposites with improved mechanical properties [13]. The elasticity and cohesiveness of gluten is used in development of strong edible films.…”

Section: Introductionmentioning

confidence: 99%

Ternary Biopolymer Based on Wheat Gluten, Whey Protein Concentrate and Montmorillonite

Wesołowska–Trojanowska¹,

Tomczyńska‐Mleko

Terpiłowski

et al. 2016

J Inorg Organomet Polym

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The aim of the research was to obtain biopolymers based on wheat gluten, whey protein concentrate (WPC) and montmorillonite (MON). Ternary biopolymers were formed as heat-induced gels and they were hardened by water evaporation. Adding 7 % of MON and 5 % WPC to gluten caused ca. four times higher values of storage modulus. Increased moduli values with adding MON and WPC to gluten were probably caused by reinforcing effect of MON, which decreased mobility of gluten chains and possible interactions between gluten and whey proteins by disulphide interchange. Increase in gluten protein concentration and addition of WPC and MON caused increase in viscosity measured by dissipation of ultrasound vibrations. Evaporation of water from the gels formed very hard material with high puncture force values. Obtained gels were very plastic and it was easy to form any type of shapes. They could be used to produce biodegradable pottery (e.g. flowerpots) with the mechanical properties similar to non-degradable clay products.

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“…1 Wheat gluten, a byproduct of the wheat starch industry with attractive viscoelastic properties, has been successfully used for making gluten-hemp materials, [2][3][4] foams, 5 and nanoclay-composites. 6 Starches from various plants are widely used today as a raw material in the production of bioplastics, mainly for thermo-plasticized packaging materials.…”

Section: Introductionmentioning

confidence: 99%

Nanostructural Morphology of Plasticized Wheat Gluten and Modified Potato Starch Composites: Relationship to Mechanical and Barrier Properties

et al. 2015

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In the present study, we were able to produce composites of wheat gluten (WG) protein and a novel genetically modified potato starch (MPS) with attractive mechanical and gas barrier properties using extrusion. Characterization of the MPS revealed an altered chain length distribution of the amylopectin fraction and slightly increased amylose content compared to wild type potato starch. WG and MPS of different ratios plasticized with either glycerol or glycerol and water were extruded at 110 and 130°C. The nano morphology of the composites showed the MPS having semi-crystalline structure of a characteristic lamellar arrangement with an approximately 100 Å period observed by SAXS and a B-type crystal structure observed by WAXS. WG has a structure resembling the hexagonal macromolecular arrangement as reported previously in WG films. A larger amount of β-sheets was observed in the samples 70/30 and 30/70 WG-MPS processed at 130°C with 45% glycerol. Highly polymerized WG protein was found in the samples processed at 130°C vs. 110°C. Also, greater amounts of WG protein in the blend resulted in greater extensibility (110°C), and a decrease in both E-modulus and maximum stress at 110 and 130°C, respectively. Under ambient conditions the WG-MPS composite (70/30) with 45% glycerol showed excellent gas barrier properties to be further explored in multilayer film packaging applications.

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Preparation, Properties, Protein Cross-Linking and Biodegradability of Plasticizer-Solvent Free Hemp Fibre Reinforced Wheat Gluten, Glutenin, and Gliadin Composites

Cited by 25 publications

References 30 publications

Impact of pH Modification on Protein Polymerization and Structure–Function Relationships in Potato Protein and Wheat Gluten Composites

Impact of pH Modification on Protein Polymerization and Structure–Function Relationships in Potato Protein and Wheat Gluten Composites

Ternary Biopolymer Based on Wheat Gluten, Whey Protein Concentrate and Montmorillonite

Nanostructural Morphology of Plasticized Wheat Gluten and Modified Potato Starch Composites: Relationship to Mechanical and Barrier Properties

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