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Monitoring Nanostructure Dynamics and Polymerization in Glycerol Plasticized Wheat Gliadin and Glutenin Films: Relation to Mechanical Properties
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2016 (English)In: ACS Sustainable Chemistry and Engineering, ISSN 2168-0485, Vol. 4, no 6, 2998-3007 p.Article in journal (Refereed) Published
Abstract [en]

Gliadin and glutenin proteins with 10, 20, 30 and 40% of glycerol were compression molded into films (130 °C) and evaluated for protein polymerization, β-sheet structure and nano-structural morphology. Here, for the first time we show how different amounts of glycerol impact the nano-structure and functional properties of the gliadin and glutenin films. Most polymerized protein was found in the gliadin films with 20 and 30% glycerol, and in all the glutenin films (except 10%), by RP-HPLC. A β-sheet-rich protein structure was found to be high in the 10 and 20% glycerol gliadin films, and in the 20 and 30% glycerol glutenin films by FT-IR. Glycerol content of 20, 30 and 40% impacted the nano-structural morphology of the gliadin glycerol films observed by SAXS, and to a limited extent for 10 and 20% glycerol gliadin films revealed by WAXS. No ordered nano-structure was found for the glutenin glycerol films. The 20%, 30% and 40% glycerol films were the most tunable for specific mechanical properties. For the highest stiffness and strength, the 10% glycerol protein films were the best choice.

Place, publisher, year, edition, pages
2016. Vol. 4, no 6, 2998-3007 p.
Keyword [en]
Mechanical properties; Morphology; Nanostructures; Polymerization; Proteins, Best choice; Functional properties; Protein films; Protein morphology; Protein structures; SAXS; Structural morphology; WAXS, Glycerol
National Category
Materials Engineering
Identifiers
URN: urn:nbn:se:ri:diva-12622DOI: 10.1021/acssuschemeng.5b01667Scopus ID: 2-s2.0-84973539342OAI: oai:DiVA.org:ri-12622DiVA: diva2:971109
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Available from: 2016-09-15 Created: 2016-09-15 Last updated: 2016-10-31Bibliographically approved

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CiteExportLink to record
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