Mild gluten separation – A non-destructive approach to fine tune structure and mechanical behavior of wheat gluten films

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

doi:10.1016/j.indcrop.2015.04.007

Cited by 32 publications

(43 citation statements)

References 43 publications

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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%

“…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%

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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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Section: Function Of Plant Proteins In the Plantmentioning

confidence: 99%

Section: Functions Of Plant Proteins In Industrial Applicationsmentioning

confidence: 99%

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

et al. 2020

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“…Bio-plastics were made by mixing 10 g HPS and various concentrations of Nyamplung cake (0%, 0.5%, 1.5% and 2% w/w (dry base)), 2.5 g glycerol (25% w/w) as plasticizer and 1 g distilled water (10% w/w). Then the mixture was homogenized and pressed in thermocompression at 140 ˚C and pressure of 150 kg/cm 2 for 6 min [11].…”

Section: Bioplastic Preparationmentioning

confidence: 99%

Physical and Antimicrobial Properties of Hydroxypropyl Starch Bio-plastics Incorporated with Nyamplung (Calophyllum inophyllum) Cake Extract as an Eco-Friendly Food Packaging

et al. 2019

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Nyamplung (Calophyllum inophyllum) cake as a by-product of nyamplung oil production is still limited. This research aimed to evaluate characteristics of antimicrobial bio-plastic made from hydroxypropyl starch as a basic ingredient and Nyamplung cake extract as additive. Nyamplung cake extract addition affected bio-plastic mechanical property by reduction of tensile strength but improved physical properties by reduction of vapor and oxygen permeability, water solubility, and increased elongation. This was probably due to the extract serve as natural crosslinking. Fourier Transform Infrared Spectroscopy analysis showed no difference in five bio-plastic samples, which probably caused by low concentration of extract. Thermogravimetry analysis showed the highest weight reduction in control of 95.824% and the lowest on Ext2% of 84.471%. Morphology analysis showed agglomeration of the extract on sample surface due to uneven ingredient distribution in mixture. Bio-plastic was more sensitive against gram positive bacteria than gram negative with their respective largest inhibition zone of 30 mm (Staphylococcus aureus) and 23 mm (Escherichia coli). This was probably due to the content of the extract serve as natural crosslinking and antibacterial agent.

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“…This indicates that most of the proteins in the film are disulfide bonded as these were not solubilized until a reducing agent DTT was used [37,38] and the amount of irreversible bonds is relatively low (Figs. 1b and 2c).…”

Section: Protein Solubility and Molecular Interactionsmentioning

confidence: 99%

Macromolecular changes and nano-structural arrangements in gliadin and glutenin films upon chemical modification

Rasheed

Newson

Plivelic

et al. 2015

International Journal of Biological Macromolecules

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Mild gluten separation – A non-destructive approach to fine tune structure and mechanical behavior of wheat gluten films

Cited by 32 publications

References 43 publications

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

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

Physical and Antimicrobial Properties of Hydroxypropyl Starch Bio-plastics Incorporated with Nyamplung (Calophyllum inophyllum) Cake Extract as an Eco-Friendly Food Packaging

Macromolecular changes and nano-structural arrangements in gliadin and glutenin films upon chemical modification

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