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Nanostructural Morphology of Plasticized Wheat Gluten and Modified Potato Starch Composites: Relationship to Mechanical and Barrier Properties

Muneer, Faraz; Andersson, Mariette; Koch, Kristine; Menzel, Carolin; Hedenqvist, Mikael S.; Gällstedt, Mikael; Plivelic, Tomás LU and Kuktaite, Ramune (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)
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author
organization
publishing date
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
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
2015-03-02 19:53:10
date last changed
2017-04-09 03:25:46
@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},
  keyword      = {Wheat gluten,modified potato starch,composites,nano-structure,tensile properties,oxygen permeability},
  language     = {eng},
  number       = {3},
  pages        = {695--705},
  publisher    = {The American Chemical Society},
  series       = {Biomacromolecules},
  title        = {Nanostructural Morphology of Plasticized Wheat Gluten and Modified Potato Starch Composites: Relationship to Mechanical and Barrier Properties},
  url          = {http://dx.doi.org/10.1021/bm5017496},
  volume       = {16},
  year         = {2015},
}