Innovative Gliadin/Glutenin and Modified Potato Starch Green Composites: Chemistry, Structure, and Functionality Induced by Processing
| Autor: | Mikael Gällstedt, Faraz Muneer, Carolin Menzel, Larbi Rhazi, Ramune Kuktaite, Mikael S. Hedenqvist, Kristine Koch, Tomás S. Plivelic, Mariette Andersson |
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| Rok vydání: | 2016 |
| Předmět: |
Starch
General Chemical Engineering 02 engineering and technology engineering.material 010402 general chemistry 01 natural sciences chemistry.chemical_compound Glutenin Environmental Chemistry Composite material Potato starch chemistry.chemical_classification biology Renewable Energy Sustainability and the Environment Plasticizer nutritional and metabolic diseases food and beverages General Chemistry Polymer 021001 nanoscience & nanotechnology 0104 chemical sciences chemistry biology.protein engineering Extrusion Biopolymer 0210 nano-technology Gliadin |
| Zdroj: | ACS Sustainable Chemistry & Engineering. 4:6332-6343 |
| ISSN: | 2168-0485 |
| DOI: | 10.1021/acssuschemeng.6b00892 |
| Popis: | In this study, we combined two wheat proteins, gliadin (Gli)/glutenin (GT), and modified potato starch (MPS) into composites using extrusion. In the Gli/GT–MPS composites, we studied the structural dynamics of proteins and starch, protein–starch interactions, protein properties, and composite morphology in relation to mechanical and barrier properties. Materials with different ratios of Gli/GT and MPS were extruded using either glycerol or glycerol–water at 110 and 130 °C. For the first time, a hierarchical hexagonal structure of Gli proteins was observed in Gli–MPS composite at both extrusion temperatures. The higher temperature (130 °C) induced a higher degree of protein cross-links, an increase in the polymer size, and formation of β-sheets compared to 110 °C. The combination of plasticizers (glycerol and water) favored a micro-structural morphology with improved gelatinization of starch, processability, as well as strength, stiffness, and extensibility of GT–MPS composites. The highest amount of the o... |
| Databáze: | OpenAIRE |
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