Wheat Gluten Protein Structure and Function: Is There Anything New under the Sun?

Kuktaite, Ramune; Ravel, Catherine

doi:10.1007/978-3-030-34163-3_2

Cited by 6 publications

(3 citation statements)

References 48 publications

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“…Among natural polymers, wheat gluten (WG) protein is a highly diverse polymer with an inherent complex macromolecular structure and exceptional functional characteristics, e.g., extensibility and strength for various material applications. − Wheat gluten protein consists of low-molecular-weight (monomeric) gliadins, and low- and high-molecular-weight (polymeric) glutenins, which provide wheat gluten its unique viscoelastic and strength properties. , Few recent studies have shown the successful use of gluten’s viscoelastic properties and molecular structures in producing superabsorbent materials, porous foams, , strong dense composite materials, , and electrospun fibers. , Electrospun fibers have a high surface area to volume ratio and a large volume of interconnected pores that facilitate good liquid sorption, oxygen transport, and wound healing, and therefore they are preferred for absorbing applications . However, electrospinning of wheat gluten into micro-/nanofiber materials for absorbent applications has so far been very limited.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Innovative Green Way to Design Biobased Electrospun Fibers from Wheat Gluten and These Fibers’ Potential as Absorbents of Biofluids

et al. 2022

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In this study, a new method was developed to successfully design sustainable microfibers from wheat gluten proteins using a nonreducing solvent and electrospinning. We explored the morphology by X-ray tomography, scanning electron microscopy (SEM), and confocal laser scanning microscopy (CLSM), protein chemistry and cross-linking by size exclusionhigh-performance liquid chromatography (SE-HPLC), and secondary structure by Fourier transform infrared spectroscopy (FT-IR) of fibers containing 15 and 20% of gluten. The impact of heat (130 °C) post-treatment on the polymerization properties of fibers and their absorption performance in different biofluids were also evaluated. The fibers with 20% gluten showed a uniform architecture supported by a relatively stronger fibrous network as compared to irregular and brittle fibers from 15% gluten. Heat treatment of fibers increased the protein cross-linking in all electrospun fibers as compared to the non-heat-treated fibers, as evidenced by SE-HPLC. An increase in the amount of α-helices and random coils was observed in the proteins of all of the heat-treated fibers compared to the nontreated fibers by FT-IR. This suggested that the heat treatment contributed positively to the gluten protein's chemical rearrangements, e.g., aggregation, new hydrogen and isopeptide bonding, and conversion of some of the sulfhydryl groups into disulfide cross-links, contributing positively to the functional performance. The heat-treated electrospun fibers with 20% gluten showed a very attractive blood absorption capacity (323%) and reasonable stability in phosphate-buffered saline (PBS) buffer compared to 15% gluten fibers and non-heattreated fibers. Cotton-like fiber architecture, high blood absorption capacity, and reasonable stability in PBS buffer are properties desired for absorbents of biofluids and should be further explored in healthcare and medical applications.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Innovative Green Way to Design Biobased Electrospun Fibers from Wheat Gluten and These Fibers’ Potential as Absorbents of Biofluids

et al. 2022

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“…Given its predominance in human diets, cultivated wheat has to meet the specific quality criteria for the manufacture of the wide range of food products derived from it [2]. The most important determinant of wheat breadmaking quality is the amount of grain protein and its composition, which are determined by both genetics and environment factors [3]. Grain proteins can be broadly divided into structural/metabolic and storage proteins [4].…”

Section: Introductionmentioning

confidence: 99%

Response of Wheat Storage Proteins and Breadmaking Quality to Dimethylpyrazole-Based Nitrification Inhibitors under Different Nitrogen Fertilization Splitting Strategies

Huérfano

Estavillo

Duñabeitia

et al. 2021

Plants

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Improving fertilizer nitrogen (N) use efficiency is essential to increase crop productivity and avoid environmental damage. This study was conducted during four crop cycles of winter wheat under humid Mediterranean conditions (Araba, northern Spain). The effects of N-fertilization splitting and the application of the nitrification inhibitors (NIs) 3,4-dimethylpyrazole phosphate (DMPP) and 2-(3,4-dimethyl-1H-pyrazol-1-yl) succinic acid isomeric mixture (DMPSA) as strategies to improve grain quality were examined. The hypothesis of this study was to test if the partial ammonium nutrition and the reduction of fertilizer losses presumably induced by the application of NIs can modify the grain gliadin and glutenin protein contents and the breadmaking quality (dough rheological properties). Among both NIs assayed, only DMPP showed a slight effect of decreasing the omega gliadin fraction, following splitting either two or three times, although this effect was dependent on the year and was not reflected in terms of dough extensibility. The slight decreases observed in grain quality in terms of dough strength and glutenin content induced by DMPP suggest that DMPSA is more promising in terms of maintaining grain quality. Nonetheless, these poor effects exerted by NI application on grain quality parameters did not lead to changes in the quality parameters defining the flour aptitudes for breadmaking.

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Biodegradation of Biopolymers: Reflections Towards Possible Biomagnification

Thiviya

Gamage

Manamperi

et al. 2022

Handbook of Biopolymers

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Wheat Gluten Protein Structure and Function: Is There Anything New under the Sun?

Cited by 6 publications

References 48 publications

Innovative Green Way to Design Biobased Electrospun Fibers from Wheat Gluten and These Fibers’ Potential as Absorbents of Biofluids

Innovative Green Way to Design Biobased Electrospun Fibers from Wheat Gluten and These Fibers’ Potential as Absorbents of Biofluids

Response of Wheat Storage Proteins and Breadmaking Quality to Dimethylpyrazole-Based Nitrification Inhibitors under Different Nitrogen Fertilization Splitting Strategies

Biodegradation of Biopolymers: Reflections Towards Possible Biomagnification

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