Surface properties of gluten deposited on cold plasma-activated glass

Nucia, Aleksandra; Tomczyńska‐Mleko, Marta; Okoń, Sylwia; Kowalczyk, Krzysztof; Terpiłowski, Konrad; Pérez‐Huertas, Salvador; Nishinari, Katsuyoshi; Nastaj, Maciej; Mleko, S.

doi:10.1016/j.foodhyd.2021.106778

Cited by 9 publications

(2 citation statements)

References 34 publications

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“…The gluten proteins have a hydrophilic region surrounded by hydrophobic N-and C-terminal domains, whose global balance is more hydrophilic [38]. Nucia et al [39] studied the wettability properties of 8 varieties of spring wheat conventionally grown. The authors reported hydrophilic characters for all gluten surfaces, and the CA ranged from 40 • to 70 • .…”

Section: Contact Angle Of Gluten Surfacementioning

confidence: 99%

Influence of Farming System and Forecrops of Spring Wheat on Protein Content in the Grain and the Physicochemical Properties of Unsonicated and Sonicated Gluten

et al. 2022

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The potential for enhancing the spring wheat protein content by different cultivation strategies was explored. The influence of ultrasound on the surface and rheological properties of wheat-gluten was also studied. Spring wheat was cultivated over the period of 2018–2020 using two farming systems (conventional and organic) and five forecrops (sugar beet, spring barley, red clover, winter wheat, or oat). The obtained gluten was sonicated using the ultrasonic scrubber. For all organically grown wheat, the protein content was higher than for the conventional one. There was no correlation between the rheological properties of gluten and the protein content in the grain. Gluten derived from organically grown wheat was more elastic than those derived from the conventional one. Sonication enhanced the elasticity of gluten. The sonication effect was influenced by the forecrops. The most elastic gluten after sonication was found for organic barley and sugar beet. The lowest values of tan (delta) were noted for conventional wheat and conventional oat. Cultivation in the monoculture gave gluten with a smaller susceptibility to increase elasticity after sonic treatment. Sonication promoted the cross-linking of protein molecules and induced a more hydrophobic character, which was confirmed by an increment in contact angles (CAs). Most of the organically grown wheat samples showed a lower CA than the conventional ones, which indicated a less hydrophobic character. The gluten surface became rougher with the sonication, regardless of the farming system and applied forecrops. Sonication treatment of gluten proteins rearranged the intermolecular linkages, especially disulfide and hydrophobic bonds, leading to changes in their surface morphology.

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Section: Contact Angle Of Gluten Surfacementioning

confidence: 99%

Influence of Farming System and Forecrops of Spring Wheat on Protein Content in the Grain and the Physicochemical Properties of Unsonicated and Sonicated Gluten

et al. 2022

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“…In this work, we have selected, applied to titania and compared three popular methods of surface activation, namely oxygen plasma, UV light, and H 2 O 2 activation. These methods were selected as we had previous experience (published and unpublished) of using plasma and H 2 O 2 on silica glass slides, and we observed increased wettability after those treatments (e.g., [19,20]). Plasma treatment is a physicochemical process where atoms of high energy can remove or significantly modify a surface.…”

Section: Introductionmentioning

confidence: 99%

Effect of Various Surface Treatments on Wettability and Morphological Properties of Titanium Oxide Thin Films

et al. 2022

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The effect of three popular surface activation methods for a titanium oxide (titania) surface was thoroughly investigated to identify the most effective protocol for the enhancement of hydrophilicity. All the methods, namely H2O2 activation, UV irradiation and oxygen plasma treatment resulted in an enhanced hydrophilic titania surface, which was evidenced by the reduced contact angle values. To study in detail the chemical and morphological features responsible for the increased hydrophilicity, the treated surfaces were submitted to inspection with atomic force microscopy and X-ray photoelectron spectroscopy. The correlation between the treatment and titania surface hydroxylation as well as hydrophilic behavior have been discussed.

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