Commercial potato protein concentrate as a novel source for thermoformed bio-based plastic films with unusual polymerisation and tensile properties

Newson, William R.; Rasheed, Faiza; Kuktaite, Ramune; Hedenqvist, Mikael S.; Gällstedt, Mikael; Plivelic, Tomás S.; Johansson, Eva

doi:10.1039/c5ra00662g

Cited by 37 publications

(65 citation statements)

References 45 publications

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“…The decrease in polymer stiffness with increasing glycerol concentration is therefore attributed to growing intermolecular spacing and polymer chain mobility due to an increased intermolecular interference of non-covalent interactions [22,42]. Newson et al [9] detected a similar coherence between the stiffness of potato protein thermoformed plastic films and the glycerol concentration. The significantly higher Young's modulus of the WPI film compared to the PPI films was mainly associated to a higher number of intermolecular cross-links and non-covalent bonds.…”

Section: Mechanical Propertiesmentioning

confidence: 56%

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Mechanical and Barrier Properties of Potato Protein Isolate-Based Films

et al. 2018

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Potato protein isolate (PPI) was studied as a source for bio-based polymer films. The objective of this study was the determination of the packaging-relevant properties, including the mechanical properties and barrier performance, of casted potato protein films. Furthermore, the films were analyzed for cross-linking properties depending on the plasticizer concentration, and compared with whey protein isolate (WPI)-based films. Swelling tests and water sorption isotherm measurements were performed to determine the degree of swelling, the degree of cross-linking, and the cross-linking density using the Flory-Rehner approach. The effects of different plasticizer types and contents on compatibility with potato protein were studied. Glycerol was the most compatible plasticizer, as it was the only plasticizer providing flexible standalone films in the investigated concentration range after three weeks of storage. Results indicated that increasing glycerol content led to decreasing cross-linking, which correlated in an inversely proportional manner to the swelling behavior. A correlation between cross-linking and functional properties was also reflected in mechanical and barrier characterization. An increasing number of cross-links resulted in higher tensile strength and Young's modulus, whereas elongation was unexpectedly not affected. Similarly, barrier performance was significantly improved with increasing cross-linking. The overall superior functional properties of whey protein-based films were mainly ascribed to their higher percentage of cross-links. This was primarily attributed to a lower total cysteine content of PPI (1.6 g/16 g·N) compared to WPI (2.8 g/16 g·N), and the significant lower solubility of potato protein isolate in water at pH 7.0 (48.1%), which was half that of whey protein isolate (96%). Comparing on an identical glycerol level (66.7% (w/w protein)), the performance of potato protein isolate was about 80% that of whey protein isolate regarding cross-linking, as well as mechanical and barrier properties.

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Section: Mechanical Propertiesmentioning

confidence: 56%

“…Moreover, the mobility of the polymer chains decreases [48]. The capability of glycerol to bind water into the polymeric matrix could be neglected since previous studies proved that glycerol, which is bound to the protein only by weak hydrogen bonds, is almost completely removed from the films during the swelling process [9]. …”

Section: Degree Of Swellingmentioning

confidence: 99%

Mechanical and Barrier Properties of Potato Protein Isolate-Based Films

et al. 2018

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“…Plants also have a specific protein, the enzyme RuBisCO (Table 2), for catalyzing the transfer of solar energy to chemical energy that can be used by the plant, through CO 2 fixation [18]. Transport, structural support, ion regulation [16,18] Food products Vicilin Pea Heat-induced gelation emulsifying properties [19][20][21][22] Bio-based materials Glutenins Wheat Cohesive matrix, gas barrier, strength [10,[23][24][25][26][27][28][29][30][31][32][33][34] Gliadins Wheat Cohesive matrix, gas barrier, flexibility…”

Section: Function Of Plant Proteins In the Plantmentioning

confidence: 99%

“…Plant proteins also have properties that make them interesting for use as materials ( Table 2). A range of plant proteins, including mainly storage proteins from e.g., wheat, soybean, potato and oilseed crops, have interesting properties for applications such as packaging, fire resistant and absorbent materials [23][24][25][26][27][28][29][30] (Table 2). The ability of proteins to cross-link and aggregate is important for good protein-based material properties [10,[31][32][33].…”

Section: Functions Of Plant Proteins In Industrial Applicationsmentioning

confidence: 99%

“…The descriptions above clearly show the primary importance of the storage proteins in plants as a source of amino acids to be used as building blocks for the developing young seedling at emergence [17]. In food and industrial applications, seed storage proteins play a central role for functionality [19][20][21][22][23][24][25][26][27][28][29][30], making it important to understand how the functionality is influenced and can be fine-tuned [35][36][37].…”

Section: Impact Of Seed Storage Proteins On Functionalitymentioning

confidence: 99%

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Modeling to Understand Plant Protein Structure-Function Relationships—Implications for Seed Storage Proteins

et al. 2020

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Proteins are among the most important molecules on Earth. Their structure and aggregation behavior are key to their functionality in living organisms and in protein-rich products. Innovations, such as increased computer size and power, together with novel simulation tools have improved our understanding of protein structure-function relationships. This review focuses on various proteins present in plants and modeling tools that can be applied to better understand protein structures and their relationship to functionality, with particular emphasis on plant storage proteins. Modeling of plant proteins is increasing, but less than 9% of deposits in the Research Collaboratory for Structural Bioinformatics Protein Data Bank come from plant proteins. Although, similar tools are applied as in other proteins, modeling of plant proteins is lagging behind and innovative methods are rarely used. Molecular dynamics and molecular docking are commonly used to evaluate differences in forms or mutants, and the impact on functionality. Modeling tools have also been used to describe the photosynthetic machinery and its electron transfer reactions. Storage proteins, especially in large and intrinsically disordered prolamins and glutelins, have been significantly less well-described using modeling. These proteins aggregate during processing and form large polymers that correlate with functionality. The resulting structure-function relationships are important for processed storage proteins, so modeling and simulation studies, using up-to-date models, algorithms, and computer tools are essential for obtaining a better understanding of these relationships.

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Effects of different physical factors on potato protein‐chitosan complexes considering Hofmeister series and Maillard reaction

et al. 2023

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BACKGROUND Potato protein possesses strong potential for application in the food industry due to its outstanding nutritional and functional properties. However, the inevitable industrial processing often brings adverse effects. The use of a polysaccharide and protein complex is a promising way to improve the performance of potato protein. This work aimed to investigate the effects of different physical factors on the potato protein/chitosan (PP/CS) complex system. RESULTS The addition of NaCl was not conductive to the formation of PP/CS complexes, resulting in significantly decreased peak turbidities from 1.29 to 0.75. The effect of different ions on PP/CS system matched with the Hofmeister series in the following order: Li+ > Control > Na+ > K+; SCN− > I− > NO3− > Br− ≈ Control > Cl− > SO42−, among which the salting‐in ions (Li+, Br−, NO3−, I− and SCN−) tended to promote the formation of PP/CS complexes. The turbidity increased significantly when the reaction temperature rose to 45 °C and above, and peak turbidity was obtained at lower pH values. The PP/CS system reaction at 45 °C led to the highest whiteness value, and the Maillard reaction could occur when the temperature was above 45 °C. CONCLUSIONS The results of the present study confirmed that different physical factors led to strong influences on PP/CS complexes, especially when considering the Hofmeister series and the Maillard reaction. These findings could have significant implications for the utilization of potato protein in complex food systems. © 2023 Society of Chemical Industry.

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Commercial potato protein concentrate as a novel source for thermoformed bio-based plastic films with unusual polymerisation and tensile properties

Abstract: Films thermoformed from commercial potato protein concentrate exhibited a constant Young's modulus and increasing strain at break with increasing processing temperature, in contrast to the usually observed behaviour for protein-based materials.

Cited by 37 publications

References 45 publications

Mechanical and Barrier Properties of Potato Protein Isolate-Based Films

Mechanical and Barrier Properties of Potato Protein Isolate-Based Films

Modeling to Understand Plant Protein Structure-Function Relationships—Implications for Seed Storage Proteins

Effects of different physical factors on potato protein‐chitosan complexes considering Hofmeister series and Maillard reaction

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