Water absorbance and thermal properties of sulfated wheat gluten films

Chiou, Bor‐Sen; Robertson, George H.; Rooff, LuAnn E.; Cao, Trung; Jafri, Haani; Gregorski, Kay S.; Imam, Syed H.; Glenn, Greg; Orts, William J.

doi:10.1002/app.31778

Cited by 6 publications

(7 citation statements)

References 34 publications

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“…These results might indicate lower thermal stability of carboxylate groups in the modified samples. A previous study20 found similar results for gluten films modified with sulfuric acid. In that study, the sulfated gluten films showed rapid decreases in weights at ∼230°C.…”

Section: Resultssupporting

confidence: 74%

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Modification of wheat gluten with citric acid to produce superabsorbent materials

Chiou¹,

Jafri²,

Cao³

et al. 2013

J of Applied Polymer Sci

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Wheat gluten was reacted with citric acid to produce natural superabsorbent materials able to absorb up to 78 times its weight in water. The properties of the modified gluten samples were characterized using Fourier Transform Infra-red (FTIR) spectroscopy, thermogravimetric analysis, and water uptake. The reaction between gluten and citric acid was examined for gluten : citric acid ratios of 0.38 : 1 to 0.75 : 1 at temperatures from 100 to 130 C. More citric acid reacted for samples containing higher citric acid concentrations and at higher temperatures. FTIR analyses indicated the presence of carboxylate groups on the modified gluten samples, which resulted in modified samples having higher water uptake values than neat gluten. The sample with a gluten:citric acid ratio of 0.5 : 1 and reaction temperature of 120 C had the largest water uptake value. Also, all modified gluten samples had lower thermal stability than neat gluten.

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Section: Resultssupporting

confidence: 74%

“…Wheat gluten has been used to produce completely natural superabsorbent materials 17–20. This involved reacting gluten with sulfuric17, 18, 20 or phosphoric acid 19. Sulfuric acid reacts with hydroxyl groups in amino acids of gluten, such as serine and tyrosine, to produce sulfuric acid esters.…”

Section: Introductionmentioning

confidence: 99%

Modification of wheat gluten with citric acid to produce superabsorbent materials

Chiou¹,

Jafri²,

Cao³

et al. 2013

J of Applied Polymer Sci

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“…Various studies conducted to obtain WG films using mainly the casting technique have recently been reported [23,24,25,26,27,28]; the use of extrusion [29] and thermo-compression [30,31] has also been considered. However, there are no reports indicating the production of WG films with a thickness as small as those observed in this study.…”

Section: Resultsmentioning

confidence: 99%

Preparation, Characterization and Release of Urea from Wheat Gluten Electrospun Membranes

et al. 2012

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Homogeneous and thin porous membranes composed of oriented fibers were obtained from wheat gluten (WG) using the electrospinning technique. SEM micrographs showed an asymmetric structure and some porosity, which, in addition to a small thickness of 40 μm, are desirable characteristics for the membranes’ potential application in release systems. The membranes were loaded with urea to obtain pastilles. FT-IR and DSC studies confirmed the existence of interactions via hydrogen bonding between urea and WG proteins. The pastilles were studied as prolonged-released systems of urea in water. The release of urea during the first 10 min was very fast; then, the rate of release decreased as it reached equilibrium at 300 min, with a total of ≈98% urea released. TGA analysis showed that the release system obtained is thermally stable up to a temperature of 117 °C. It was concluded that a prolonged-release system of urea could be satisfactorily produced using WG fibers obtained by electrospinning for potential application in agricultural crops.

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“…In prior research, we applied scanning electron microscopy (SEM) to 0.15 and 0.6 mm thick thermoformed films of native wheat gluten and wheat gluten that had been treated with sulfuric acid. Although the treatment created shallow craters in a surface that was smooth and craterless without acid treatment, these craters did not appear to penetrate into the interior and may be formed by partial dissolution of the gluten . Further, in recent research, we have applied SEM to dry wheat gluten in the seed and to dried samples of mixed or developed wheat dough and have found that dry gluten samples are generally amorphous and featureless and that the images reveal no information that relates to the hydrated properties of the gluten protein.…”

Section: Discussionmentioning

confidence: 99%

“…Vital wheat gluten has a free swelling capacity (FSC) for water of 1.4–1.5 and has been modified to produce superabsorbent materials. The modification occurs when native gluten is reacted with polyhydroxy acids such as sulfuric, citric acid, or phosphoric acid . The acid‐modified gluten samples were reported to absorb up to hundreds of times their weight in water.…”

Section: Introductionmentioning

confidence: 99%

Modification of vital wheat gluten with phosphoric acid to produce high free swelling capacity

Robertson

Cao

Gregorski

et al. 2013

J of Applied Polymer Sci

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Wheat gluten reacts with phosphoric acid in the presence of urea to produce natural superabsorbent gels. Fourier Transform Infra‐red (FT‐IR) spectroscopy and two‐dimensional gel electrophoresis (2DE) reveal chemical changes from the reaction. Temperatures above 120°C and dry conditions create the opportunity for reaction. FT‐IR analyses confirm the formation of esters, carbamates, and phosphoramides on the gluten samples. 2DE protein composition topographies indicate a shift in the isoelectric point (pI) to lower values along with extensive inter‐protein linkages. A free swelling capacity (FSC) in excess of 85× the mass of the converted gluten is obtainable using a conservative vacuum‐assisted method to recover and quantify the properties of the wet gel. Other methods produce FSC values nearly twice as high. FSC for acid‐treated gluten is lower for solutions containing solutes than the FSC for deionized water. Native gluten produces FSC values that are about 2% of those for treated gluten, but these values are less sensitive to the presence of ionic solutes and increase slightly in the presence of aqueous ethanol up to a mole fraction of 0.25.. © 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014, 131, 39440.

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Water absorbance and thermal properties of sulfated wheat gluten films

Cited by 6 publications

References 34 publications

Modification of wheat gluten with citric acid to produce superabsorbent materials

Modification of wheat gluten with citric acid to produce superabsorbent materials

Preparation, Characterization and Release of Urea from Wheat Gluten Electrospun Membranes

Modification of vital wheat gluten with phosphoric acid to produce high free swelling capacity

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