The composition and extractability of thermo - molded wheat gluten bio-plastics

Abstract

The study was aimed to evaluate the effect of thermo-molding on gluten and gluten fractions composition and its extractability with 1.0 ml 0.05 M sodium phosphate buffer (pH 6.8) with 2.0% sodium dodecyl sulfate (SDS) at 130 and 150°C for 5 and 25 min. The gluten, gliadin and glutenin composition as affected by thermo-molding was analysed with reverse phase high performance liquid chromatography (RP-HPLC) and amino acid was analysed with acid hydrolysis using high-performance anion-exchange chromatography with integrated pulsed amperometric detection (HPAEC-IPAD). The extractability and composition were significantly affected. Gluten extracts were found in equivalent proportions; gliadin (51%) and glutenins (49%). Gluten, gliadin and glutenin subunits (GS) extracts were significantly affected and a reduction with increased molding condition explains the occurrence of polymerization reactions due to SH-disulfide interchange reactions. The glutenin fraction contains 15% gliadin while the gliadin fraction contains 2.5% glutenin after extraction with 60% ethanol. The extractability of the gliadin types and GS decreased with increasing molding time and temperature.

Comparative evaluation of amino acid composition and protein profile of gliadin from different extraction protocols

“…well explored on gliadin in formulation of biodegradable films, hydrogels, bioplastic, conventional fibers, gliadin nanoparticles for efficient drug/nutrient delivery administration, and in tissue bioengineering applications (Fisseha, 2016;Luo & Hu, 2017;Reddy & Yang, 2011). This potential vast application of gliadin into food and nonfood applications was mainly credited to its characteristic biocompatibility, excellent mucoadhesive capacity, biodegradable nature, wet mechanical property, and easy drying feature (Elzoghby et al, 2012;Hernandez-Munoz et al, 2004;Luo & Hu, 2017;Reddy & Yang, 2011).…”