Structural architecture and solubility of native and modified gliadin and glutenin proteins: non-crystalline molecular and atomic organization

Rasheed, Faiza; Newson, William R.; Plivelic, Tomás S.; Kuktaite, Ramune; Hedenqvist, Mikael S.; Gällstedt, Mikael; Johansson, Eva

doi:10.1039/c3ra45522j

Cited by 55 publications

(131 citation statements)

References 47 publications

(55 reference statements)

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“…In all cases, the dry sample had a small hump (d1) and a dominant peak (d2), in agreement with previous reports. 25,27 No sharp Bragg peak was observed in any of the samples under any conditions, indicating that the WG structure was amorphous. The real space distances were estimated according to the equation: = 2 / , where q is the length of the reciprocal lattice vector.…”

Section: Resultsmentioning

confidence: 99%

“…Typically, the pristine WG has no regular self-assembled structure, but denatured aggregates can develop at an elevated temperature, especially in the presence of glycerol. 25 Further thermal treatments can even generate hexagonal close-packed nanostructures (HCP) in WG platics. 25,27,28 Besides the plasticizers, additives, such as acids, bases and urea, have been used to improve the processability of WG.…”

Section: Introductionmentioning

confidence: 99%

“…25 Further thermal treatments can even generate hexagonal close-packed nanostructures (HCP) in WG platics. 25,27,28 Besides the plasticizers, additives, such as acids, bases and urea, have been used to improve the processability of WG. 26,[29][30][31] Interestingly, new tetragonal-packed and HCP nanostructures were discovered in the WG with NaOH and ammonium hydroxide (AH) 28 .…”

Section: Introductionmentioning

confidence: 99%

“…25 WG is a protein blend consisting of two main components: gliadin (monomeric protein) and glutenin (polymeric protein). Gliadin contributes mainly to the viscous behavior of the material, while glutenin influences mainly the elasticity 18,26 .…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Structural Changes of Gluten/Glycerol Plastics under Dry and Moist Conditions and during Tensile Tests

Chen

et al. 2016

ACS Sustainable Chem. Eng.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Structural Changes of Gluten/Glycerol Plastics under Dry and Moist Conditions and during Tensile Tests

Chen

et al. 2016

ACS Sustainable Chem. Eng.

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“…It is possible to assess the relative amount of α-helices/random coils and -sheets by comparing the relative size of the IR spectrum in the 1645-1660 cm -1 region to that of the 1620-1635 cm -1 region. 13 To begin with, the relative sizes are not large; the curves are relatively flat in the 1620-1660 cm -1 region.…”

Section: Protein Secondary Structurementioning

confidence: 94%

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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Design of Hygroscopic Bioplastic Products Stable in Varying Humidities

Liu

Bettelli

Wei

et al. 2023

Macro Materials & Eng

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Hygroscopic biopolymers like proteins and polysaccharides suffer from humidity‐dependent mechanical properties. Because humidity can vary significantly over the year, or even within a day, these polymers will not generally have stable properties during their lifetimes. On wheat gluten, a model highly hygroscopic biopolymer material, it is observed that larger/thicker samples can be significantly more mechanically stable than thinner samples. It is shown here that this is due to slow water diffusion, which, in turn, is due to the rigid polymer structure caused by the double‐bond character of the peptide bond, the many bulky peptide side groups, and the hydrogen bond network. More than a year is required to reach complete moisture saturation (≈10 wt.%) in a 1 cm thick plate of glycerol‐plasticized wheat gluten, whereas this process takes only one day for a 0.5 mm thick plate. The overall moisture uptake is also retarded by swelling‐induced mechanical effects. Hence, hygroscopic biopolymers are better suited for larger/thicker products, where the moisture‐induced changes in mechanical properties are smeared out over time, to the extent that the product remains sufficiently tough over climate changes, for example, throughout the course of a year.

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Structural architecture and solubility of native and modified gliadin and glutenin proteins: non-crystalline molecular and atomic organization

Cited by 55 publications

References 47 publications

Structural Changes of Gluten/Glycerol Plastics under Dry and Moist Conditions and during Tensile Tests

Structural Changes of Gluten/Glycerol Plastics under Dry and Moist Conditions and during Tensile Tests

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

Design of Hygroscopic Bioplastic Products Stable in Varying Humidities

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