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Changes in the hierarchical protein polymer structure: urea and temperature effects on the wheat gluten films

Kuktaite, Ramune; Plivelic, Tomás LU ; Türe, Hasan; Hedenqvist, Mikael S.; Gällstedt, Mikael; Marttila, Salla and Johansson, Eva (2012) In RSC Advances
Abstract
Understanding bio-based protein polymer structures is important when designing new materials with desirable properties. Here the effect of urea on the wheat gluten (WG) protein structure in WG–urea films was investigated. Small-angle X-ray scattering indicated the formation of a hexagonal closepacked (HCP) hierarchical structure in the WG–urea materials. The HCP structure was influenced significantly by the urea concentration and processing conditions. The interdomain distance dI

between the HCP scattering objects increased with increasing content of urea and the objects seemed to be oriented in the extrusion direction. Additionally, the effect of temperature on the HCP structure was studied and it was shown that at >=55 C the... (More)
Understanding bio-based protein polymer structures is important when designing new materials with desirable properties. Here the effect of urea on the wheat gluten (WG) protein structure in WG–urea films was investigated. Small-angle X-ray scattering indicated the formation of a hexagonal closepacked (HCP) hierarchical structure in the WG–urea materials. The HCP structure was influenced significantly by the urea concentration and processing conditions. The interdomain distance dI

between the HCP scattering objects increased with increasing content of urea and the objects seemed to be oriented in the extrusion direction. Additionally, the effect of temperature on the HCP structure was studied and it was shown that at >=55 C the HCP structure disappeared. Transmission electron microscopy revealed a rather denatured pattern of both HMW-glutenins and gliadins in the WG–urea films. The molecular packing of the WG protein polymer can be highly affected by an additive and the processing method used. (Less)
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author
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type
Contribution to journal
publication status
published
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in
RSC Advances
publisher
Royal Society of Chemistry
external identifiers
  • wos:000312147400042
  • scopus:84868353679
ISSN
2046-2069
DOI
10.1039/c2ra21812g
language
English
LU publication?
yes
id
bd5e7e7e-71da-48cf-8740-3c9cb8b67626 (old id 3163904)
date added to LUP
2012-11-12 20:41:52
date last changed
2017-02-19 03:48:23
@article{bd5e7e7e-71da-48cf-8740-3c9cb8b67626,
  abstract     = {Understanding bio-based protein polymer structures is important when designing new materials with desirable properties. Here the effect of urea on the wheat gluten (WG) protein structure in WG–urea films was investigated. Small-angle X-ray scattering indicated the formation of a hexagonal closepacked (HCP) hierarchical structure in the WG–urea materials. The HCP structure was influenced significantly by the urea concentration and processing conditions. The interdomain distance dI<br/><br>
between the HCP scattering objects increased with increasing content of urea and the objects seemed to be oriented in the extrusion direction. Additionally, the effect of temperature on the HCP structure was studied and it was shown that at &gt;=55 C the HCP structure disappeared. Transmission electron microscopy revealed a rather denatured pattern of both HMW-glutenins and gliadins in the WG–urea films. The molecular packing of the WG protein polymer can be highly affected by an additive and the processing method used.},
  author       = {Kuktaite, Ramune and Plivelic, Tomás and Türe, Hasan and Hedenqvist, Mikael S. and Gällstedt, Mikael and Marttila, Salla and Johansson, Eva},
  issn         = {2046-2069},
  language     = {eng},
  publisher    = {Royal Society of Chemistry},
  series       = {RSC Advances},
  title        = {Changes in the hierarchical protein polymer structure: urea and temperature effects on the wheat gluten films},
  url          = {http://dx.doi.org/10.1039/c2ra21812g},
  year         = {2012},
}