Nanostructural Morphology of Plasticized Wheat Gluten and Modified Potato Starch Composites: Relationship to Mechanical and Barrier Properties
(2015) In Biomacromolecules 16(3). p.695-705- Abstract
- In the present study, we were able to produce composites of wheat gluten (WG) protein and a novel genetically modified potato starch (MPS) with attractive
mechanical and gas barrier properties using extrusion. Characterization of the MPS revealed an altered chain length distribution of the amylopectin fraction and slightly increased amylose content compared to wild type potato starch. WG and MPS of different ratios plasticized with either glycerol or glycerol and water were extruded at 110 and 130 °C. The nanomorphology of the composites showed the MPS having semicrystalline structure of a characteristic lamellar arrangement with an approximately 100 Å period observed by small-angle X-ray
scattering and a B-type crystal... (More) - In the present study, we were able to produce composites of wheat gluten (WG) protein and a novel genetically modified potato starch (MPS) with attractive
mechanical and gas barrier properties using extrusion. Characterization of the MPS revealed an altered chain length distribution of the amylopectin fraction and slightly increased amylose content compared to wild type potato starch. WG and MPS of different ratios plasticized with either glycerol or glycerol and water were extruded at 110 and 130 °C. The nanomorphology of the composites showed the MPS having semicrystalline structure of a characteristic lamellar arrangement with an approximately 100 Å period observed by small-angle X-ray
scattering and a B-type crystal structure observed by wide-angle X-ray scattering analysis. WG has a structure resembling the hexagonal macromolecular arrangement as reported previously in WG films. A larger amount of β-sheets was observed in the samples 70/30 and 30/70 WG-MPS processed at 130 °C with 45% glycerol. Highly polymerized WG protein was found in the samples processed at 130 °C versus 110 °C. Also, greater amounts of WG protein in the blend resulted in greater extensibility (110 °C) and a decrease in both E-modulus and maximum stress at 110 and 130 °C, respectively. Under ambient conditions the WG-MPS composite (70/30) with 45% glycerol showed excellent gas barrier properties to be further explored in multilayer film packaging applications. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/5142425
- author
- Muneer, Faraz ; Andersson, Mariette ; Koch, Kristine ; Menzel, Carolin ; Hedenqvist, Mikael S. ; Gällstedt, Mikael ; Plivelic, Tomás LU and Kuktaite, Ramune
- organization
- publishing date
- 2015
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Wheat gluten, modified potato starch, composites, nano-structure, tensile properties, oxygen permeability
- in
- Biomacromolecules
- volume
- 16
- issue
- 3
- pages
- 695 - 705
- publisher
- The American Chemical Society (ACS)
- external identifiers
-
- wos:000350841100002
- scopus:84924402059
- ISSN
- 1526-4602
- DOI
- 10.1021/bm5017496
- language
- English
- LU publication?
- yes
- id
- 7708cc68-4030-4527-937b-220b6a856141 (old id 5142425)
- date added to LUP
- 2016-04-01 11:14:34
- date last changed
- 2022-04-05 01:07:13
@article{7708cc68-4030-4527-937b-220b6a856141,
abstract = {{In the present study, we were able to produce composites of wheat gluten (WG) protein and a novel genetically modified potato starch (MPS) with attractive<br/><br>
mechanical and gas barrier properties using extrusion. Characterization of the MPS revealed an altered chain length distribution of the amylopectin fraction and slightly increased amylose content compared to wild type potato starch. WG and MPS of different ratios plasticized with either glycerol or glycerol and water were extruded at 110 and 130 °C. The nanomorphology of the composites showed the MPS having semicrystalline structure of a characteristic lamellar arrangement with an approximately 100 Å period observed by small-angle X-ray<br/><br>
scattering and a B-type crystal structure observed by wide-angle X-ray scattering analysis. WG has a structure resembling the hexagonal macromolecular arrangement as reported previously in WG films. A larger amount of β-sheets was observed in the samples 70/30 and 30/70 WG-MPS processed at 130 °C with 45% glycerol. Highly polymerized WG protein was found in the samples processed at 130 °C versus 110 °C. Also, greater amounts of WG protein in the blend resulted in greater extensibility (110 °C) and a decrease in both E-modulus and maximum stress at 110 and 130 °C, respectively. Under ambient conditions the WG-MPS composite (70/30) with 45% glycerol showed excellent gas barrier properties to be further explored in multilayer film packaging applications.}},
author = {{Muneer, Faraz and Andersson, Mariette and Koch, Kristine and Menzel, Carolin and Hedenqvist, Mikael S. and Gällstedt, Mikael and Plivelic, Tomás and Kuktaite, Ramune}},
issn = {{1526-4602}},
keywords = {{Wheat gluten; modified potato starch; composites; nano-structure; tensile properties; oxygen permeability}},
language = {{eng}},
number = {{3}},
pages = {{695--705}},
publisher = {{The American Chemical Society (ACS)}},
series = {{Biomacromolecules}},
title = {{Nanostructural Morphology of Plasticized Wheat Gluten and Modified Potato Starch Composites: Relationship to Mechanical and Barrier Properties}},
url = {{https://lup.lub.lu.se/search/files/2498919/5142426.pdf}},
doi = {{10.1021/bm5017496}},
volume = {{16}},
year = {{2015}},
}