Ternary Biopolymer Based on Wheat Gluten, Whey Protein Concentrate and Montmorillonite

Terpiłowski

et al. 2017

Eur Food Res Technol

The texture was determined using the puncture test and the microstructure was analyzed by scanning electron microscopy. Surface properties of dried biopolymers were analyzed by surface wettability and roughness measurements. The increase in gluten concentration caused an increase in moduli and viscosity of the obtained wet biopolymers and in the puncture force for dry biopolymers. For the ternary biopolymer, layers with intercalation and exfoliation are observed in comparison with the biopolymer obtained without KAO. With the increasing Gl content in the biopolymer, the number of surface hydrophobic groups with carbon decreased and the number of surface hydrophilic groups increased. Higher Gl concentration produced less porous structure, although there are differences in the micro and nano-scale roughness. Water contact angle decreased with the increased Gl concentration, which is in agreement with less porous microstructure of the surface. The apparent surface free energy increased with the increasing of Gl concentration. The best plastic properties and the best shape of a pot were obtained for the ternary biopolymer with the 15% Gl concentration.

Section: Production Of Biopolymersmentioning

confidence: 99%

“…In our previous research, we obtained biopolymers based on whey protein concentrate and montmorillonite, as well as gluten, whey protein concentrate, and montmorillonite [12,13]. They were applied to obtain pottery with the mechanical properties similar to those of natural clay.…”

Section: Introductionmentioning

confidence: 99%

Effect of gluten on the properties of ternary biopolymers based on gluten, whey protein concentrate, and kaolinite

Wesołowska–Trojanowska¹,

Terpiłowski

et al. 2017

Eur Food Res Technol

“…The obtained material was completely decomposed within 22 days of storage in soil. Our recent research has been focused on obtaining biodegradable packaging materials based on gluten, globular proteins and aluminosilicates (Wesołowska-Trojanowska et al 2016. It was found that for the mixtures of gluten, whey proteins and aluminosilicates, there is an optimal concentration of gluten for obtaining a good material for containers shaping.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, gluten is the main material responsible for their elastic properties, although gluten itself without any additives is not a good material for shaping. It is too coherent and elastic (Wesołowska-Trojanowska et al 2016). These properties depend on very long gluten polymer chains (Wieser 2007).…”

Section: Introductionmentioning

confidence: 99%

Co-gelation of gluten and gelatin as a novel functional material formation method

Wesołowska–Trojanowska

Terpiłowski

et al. 2019

J Food Sci Technol

Gelatin solution was added to the gluten dispersion to obtain 25% protein from gluten and 0, 0.3, 0.6 and 1.0% of gelatin. Heat-induced gels were formed. The gelatin was leached by immersing the gel straps in distilled water at 45°C for 2 h. Incorporation of gelatin into the gluten gel matrix resulted in its strengthening. Increase in elastic properties with the increasing amount of gelatin was also found for the macerated gels. The tangent delta showed the minimum for the leached gel with the initial concentration of gelatin 0.6%, so probably at this concentration there was some reinforcement of gluten, or the structure of gluten matrix was formed with the best ability to include gelatin inside. FTIR (Fourier transform infrared spectroscopy) results showed, that at the 0.6% gelatin concentration more gelatin was present in the leached samples than in the 1% gelatin added samples. Gelatin gels can act as an active filler reinforcing the gluten microstructure. Leaching of gelatin from the mixed gel matrix resulted in the microstructure with visible phase separation. Generally gelatin addition gave a surface smoothing effect and lower surface roughness of the obtained gels. Pure gluten gels soaking in hot water resulted in the decreased roughness. Possibility of manipulation with gluten gels surface roughness by co-gelling with gelatin can have an influence on the application of such gels as matrices for active ingredients.

“…Lately some nonfood applications of whey proteins were investigated (Tomczyńska-Mleko et al, 2015). Biopolymers based on whey protein concentrate and montmorillonite and gluten, whey protein concentrate and montmorillonite were obtained (Kawecka-Radomska et al, 2015;Wesołowska-Trojanowska et al, 2016). So far very hard biopolymers based on these ingredients were produced.…”

Section: Introductionmentioning

confidence: 99%

Interaction of Ternary Biopolymers Obtained from Microwave Dry-heated Mixtures of Gluten, Whey Protein Concentrate and Kaolinite

Wesołowska–Trojanowska

Kwiatkowski

et al. 2017

FSTR

Gluten, whey protein concentrate and kaolinite mixtures were irradiated at microwave oven for different period of time. Based on these powders, ternary gluten, whey protein, kaolinite biopolymer composites were obtained by dispersing in water and heating for 30 min at 80℃. Produced biopolymer composites were dried in a thermostatic cabinet. The optimal irradiation time was determined by measuring small strain rheological properties using an oscillatory rheometer. The mixture of gluten and whey protein concentrate produced several times stronger gels than the singular proteins. It suggests that microwave heating propagated interactions between gluten and whey proteins. The biggest hardness was noted for composites obtained from powders irradiated for 30 s. SEM and elements mapping showed good dispersion of kaolinite particles in the gluten/whey protein matrix. Dry-heating of the mixed gluten, whey protein and kaolinite at 30 s caused interactions (probably mostly disulphide bridges) between unfolded protein molecules. Longer irradiation time than 30 s probably led to highly crosslinked network which negatively affected the properties of bioplastics.