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Innovative Gliadin/Glutenin and Modified Potato Starch Green Composites : Chemistry, Structure, and Functionality Induced by Processing

Muneer, Faraz; Andersson, Mariette LU ; Koch, Kristine; Hedenqvist, Mikael S.; Gällstedt, Mikael; Plivelic, Tomás S. LU ; Menzel, Carolin; Rhazi, Larbi and Kuktaite, Ramune (2016) In ACS Sustainable Chemistry and Engineering 4(12). p.6332-6343
Abstract

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... (More)

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 oxidized proteins was observed in the samples with the highest protein content and at high extrusion temperature. The Gli- and GT-MPS (30/70) samples showed promising oxygen barrier properties under ambient testing conditions. These findings provide in-depth information for tailoring the structural-functional relationship of the Gli/GT-potato starch composites for their promising use in designing various green materials.

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Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Biopolymer, Macromolecular structure, Materials, Protein, Protein−starch interactions
in
ACS Sustainable Chemistry and Engineering
volume
4
issue
12
pages
12 pages
publisher
The American Chemical Society
external identifiers
  • scopus:85002877618
  • wos:000389497900011
ISSN
2168-0485
DOI
10.1021/acssuschemeng.6b00892
language
English
LU publication?
yes
id
8494fbc9-0b29-4209-a305-cdd178586a56
date added to LUP
2016-12-29 10:17:46
date last changed
2017-09-18 11:34:00
@article{8494fbc9-0b29-4209-a305-cdd178586a56,
  abstract     = {<p>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 oxidized proteins was observed in the samples with the highest protein content and at high extrusion temperature. The Gli- and GT-MPS (30/70) samples showed promising oxygen barrier properties under ambient testing conditions. These findings provide in-depth information for tailoring the structural-functional relationship of the Gli/GT-potato starch composites for their promising use in designing various green materials.</p>},
  author       = {Muneer, Faraz and Andersson, Mariette and Koch, Kristine and Hedenqvist, Mikael S. and Gällstedt, Mikael and Plivelic, Tomás S. and Menzel, Carolin and Rhazi, Larbi and Kuktaite, Ramune},
  issn         = {2168-0485},
  keyword      = {Biopolymer,Macromolecular structure,Materials,Protein,Protein−starch interactions},
  language     = {eng},
  month        = {12},
  number       = {12},
  pages        = {6332--6343},
  publisher    = {The American Chemical Society},
  series       = {ACS Sustainable Chemistry and Engineering},
  title        = {Innovative Gliadin/Glutenin and Modified Potato Starch Green Composites : Chemistry, Structure, and Functionality Induced by Processing},
  url          = {http://dx.doi.org/10.1021/acssuschemeng.6b00892},
  volume       = {4},
  year         = {2016},
}