Wheat Products, Gel-Forming Phosphorylated Derivative of Wheat Gluten

Mohammad, Ali; Mecham, Dale K.; Olcott, Henry Steel

doi:10.1021/jf60023a006

Cited by 11 publications

(8 citation statements)

References 1 publication

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“…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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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: 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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“…Ferrel et al 14 ) and Mohammad et al 6 ) have accomplished protein phosphorylation under the conditions of minimized water content. The methods of phosphorylation they used may not be·· available in an aqueous system, since P 2 0 S and phosphoric acid rapidly decompose into the free phosphoric ion in water before P 2 0 S and phosphoric acid react with the serine or threonine residues in protein.…”

Section: Discussionmentioning

confidence: 99%

“…Woo et al 5) accomplished the phosphorylation of bovine f3-lactoglobulin with phosphorus oxychloride (POCI 3 ), and obtained phosphorylated protein stable in the alkaline pH range. Mohammad et al 6 ) phosphorylated gluten with phosphoric acid to increase its water holding capacity. Saio et af.…”

mentioning

confidence: 99%

Functionality and Digestibility of a Highly Phosphorylated Soybean Protein

Hirotsuka

Taniguchi

Narita

et al. 1984

Agricultural and Biological Chemistry

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“…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%

“…The modification occurs when native gluten is reacted with polyhydroxy acids such as sulfuric, 1-3 citric acid, 4 or phosphoric acid. 5 The acid-modified gluten samples were reported to absorb up to hundreds of times their weight in water. The increased absorptivity is believed to be due to the formation of esters with hydroxyl groups in gluten amino acids such as serine, threonine, and tyrosine.…”

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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Wheat Products, Gel-Forming Phosphorylated Derivative of Wheat Gluten

Cited by 11 publications

References 1 publication

Modification of wheat gluten with citric acid to produce superabsorbent materials

Modification of wheat gluten with citric acid to produce superabsorbent materials

Functionality and Digestibility of a Highly Phosphorylated Soybean Protein

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

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