Advanced

Macromolecular changes and nano-structural arrangements in gliadin and glutenin films upon chemical modification: Relation to functionality.

Rasheed, Faiza; Newson, William R; Plivelic, Tomás LU ; Kuktaite, Ramune; Hedenqvist, Mikael S; Gällstedt, Mikael and Johansson, Eva (2015) In International Journal of Biological Macromolecules 79. p.151-159
Abstract
Protein macromolecules adopted for biological and bio-based material functions are known to develop a structured protein network upon chemical modification. In this study, we aimed to evaluate the impact of chemical additives such as, NaOH, NH4OH and salicylic acid (SA), on the secondary and nano-structural transitions of wheat proteins. Further, the effect of chemically induced modifications in protein macromolecular structure was anticipated in relation to functional properties. The gliadin-NH4OH-SA film showed a supramolecular protein organization into hexagonal structures with 65Å lattice parameter, and other not previously observed structural entities having a characteristic distance of 50Å. Proteins in gliadin-NH4OH-SA films were... (More)
Protein macromolecules adopted for biological and bio-based material functions are known to develop a structured protein network upon chemical modification. In this study, we aimed to evaluate the impact of chemical additives such as, NaOH, NH4OH and salicylic acid (SA), on the secondary and nano-structural transitions of wheat proteins. Further, the effect of chemically induced modifications in protein macromolecular structure was anticipated in relation to functional properties. The gliadin-NH4OH-SA film showed a supramolecular protein organization into hexagonal structures with 65Å lattice parameter, and other not previously observed structural entities having a characteristic distance of 50Å. Proteins in gliadin-NH4OH-SA films were highly polymerized, with increased amount of disulfide crosslinks and β-sheets, causing improved strength and stiffness. Glutenin and WG proteins with NH4OH-SA showed extensive aggregation and an increase in β-sheet content together with irreversible crosslinks. Irreversible crosslinks hindered a high order structure formation in glutenins, and this resulted in films with only moderately improved stiffness. Thus, formation of nano-hierarchical structures based on β-sheets and disulfide crosslinks are the major reasons of high strength and stiffness in wheat protein based films. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
International Journal of Biological Macromolecules
volume
79
pages
151 - 159
publisher
Elsevier
external identifiers
  • pmid:25936284
  • wos:000359166300020
  • scopus:84929310056
ISSN
1879-0003
DOI
10.1016/j.ijbiomac.2015.04.033
language
English
LU publication?
yes
id
957dc53a-4ff8-4bbe-8483-49caac7f0d89 (old id 5461295)
date added to LUP
2015-06-17 15:36:15
date last changed
2017-01-22 03:17:18
@article{957dc53a-4ff8-4bbe-8483-49caac7f0d89,
  abstract     = {Protein macromolecules adopted for biological and bio-based material functions are known to develop a structured protein network upon chemical modification. In this study, we aimed to evaluate the impact of chemical additives such as, NaOH, NH4OH and salicylic acid (SA), on the secondary and nano-structural transitions of wheat proteins. Further, the effect of chemically induced modifications in protein macromolecular structure was anticipated in relation to functional properties. The gliadin-NH4OH-SA film showed a supramolecular protein organization into hexagonal structures with 65Å lattice parameter, and other not previously observed structural entities having a characteristic distance of 50Å. Proteins in gliadin-NH4OH-SA films were highly polymerized, with increased amount of disulfide crosslinks and β-sheets, causing improved strength and stiffness. Glutenin and WG proteins with NH4OH-SA showed extensive aggregation and an increase in β-sheet content together with irreversible crosslinks. Irreversible crosslinks hindered a high order structure formation in glutenins, and this resulted in films with only moderately improved stiffness. Thus, formation of nano-hierarchical structures based on β-sheets and disulfide crosslinks are the major reasons of high strength and stiffness in wheat protein based films.},
  author       = {Rasheed, Faiza and Newson, William R and Plivelic, Tomás and Kuktaite, Ramune and Hedenqvist, Mikael S and Gällstedt, Mikael and Johansson, Eva},
  issn         = {1879-0003},
  language     = {eng},
  pages        = {151--159},
  publisher    = {Elsevier},
  series       = {International Journal of Biological Macromolecules},
  title        = {Macromolecular changes and nano-structural arrangements in gliadin and glutenin films upon chemical modification: Relation to functionality.},
  url          = {http://dx.doi.org/10.1016/j.ijbiomac.2015.04.033},
  volume       = {79},
  year         = {2015},
}