Whey protein polymerisation and its applications in environmentally safe adhesives

Guo, Mingruo; Wang, Guorong

doi:10.1111/1471-0307.12303

Cited by 37 publications

(23 citation statements)

References 76 publications

(150 reference statements)

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“…It is produced from whey protein concentrate (WPC) through demineralization by ion exchange [ 15 ]. Native whey proteins do not exhibit good adhesive properties due to their low molecular weights and compact globular structures [ 17 ]. Heat denaturation above 65 °C opens the β -lactoglobulin globular structure, exposes sulfhydryl and hydrophobic groups, and thus induces oxidation of free sulfhydryls, disulfide bond interchange, and hydrophobic bonding.…”

Section: Introductionmentioning

confidence: 99%

“…Heat denaturation above 65 °C opens the β -lactoglobulin globular structure, exposes sulfhydryl and hydrophobic groups, and thus induces oxidation of free sulfhydryls, disulfide bond interchange, and hydrophobic bonding. These reactions result in the formation of water-insoluble edible films, with good adhesive properties [ 17 , 18 ]. The making of protein-based films generally requires the incorporation of a minimal content of plasticizer, 3%, to reduce the brittleness [ 19 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

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Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil

et al. 2020

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The effects of heat treatment and the addition of tarragon essential oil on physical and mechanical properties of films prepared with 5% whey protein isolate (WPI) and 5% glycerol were investigated in this study. Heat treatment of the film-forming solution caused increases in thickness, moisture content, swelling degree, water vapor permeability (WVP), b*-value, ΔE*-value, transmittance values in the 200–300-nm region, transparency, and puncture resistance of the film, but decreases in water solubility, L*-value, a*-value, transmittance values in the 350–800-nm region, and puncture deformation. When incorporated with tarragon essential oil, heat-treated films have the potential to be used as antimicrobial food packaging. The addition of tarragon essential oil in film-forming solution caused increases in moisture content, solubility in water, WVP, a*-value, b*-value, ΔE*-value, and transparency of the film; decreases in transmittance values in the range of 600–800 nm; and variations in swelling degree, L*-value, transmittance values in the range of 300–550 nm, puncture resistance, and puncture deformation. Nevertheless, different tendencies were noticed in UNT (untreated) and HT (heat-treated) films with regards to transparency, light transmittance, puncture resistance, and puncture deformation. Based on these findings, HT films show improved physical and mechanical properties and, therefore, are more suitable for food-packaging applications.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil

et al. 2020

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“…Nevertheless, the use of protein based films and coatings is not limited to packaging material. Recent studies and reviews on protein-based adhesives [ 350 , 351 , 352 , 353 , 354 , 355 , 356 , 357 , 358 ], protectants for building materials [ 358 ], thermoplastic composites [ 359 ], bioelectronics [ 360 ], heat sealable [ 361 ] and microorganism carrier films [ 362 ] show some future prospects of these upcoming biopolymer materials.…”

Section: Conclusion and Future Trendsmentioning

confidence: 99%

Physical, Chemical and Biochemical Modifications of Protein-Based Films and Coatings: An Extensive Review

Zink

Wyrobnik

Prinz

et al. 2016

IJMS

217

129

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Protein-based films and coatings are an interesting alternative to traditional petroleum-based materials. However, their mechanical and barrier properties need to be enhanced in order to match those of the latter. Physical, chemical, and biochemical methods can be used for this purpose. The aim of this article is to provide an overview of the effects of various treatments on whey, soy, and wheat gluten protein-based films and coatings. These three protein sources have been chosen since they are among the most abundantly used and are well described in the literature. Similar behavior might be expected for other protein sources. Most of the modifications are still not fully understood at a fundamental level, but all the methods discussed change the properties of the proteins and resulting products. Mastering these modifications is an important step towards the industrial implementation of protein-based films.

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“…WPI has excellent functionalities due to its high content of protein (higher than 90%). It is currently widely used in various food and nonfood applications, such as protein supplements, emulsifiers, adhesives, and coatings [23,24,25,26,27].…”

Section: Introductionmentioning

confidence: 99%

Use of Whey Protein as a Natural Polymer for Tissue Adhesive: Preliminary Formulation and Evaluation In Vitro

2018

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The use of sutures is still the most widely practiced solution for wound closure and tissue reconstruction; however, scarring is a common defect resulting from sutures on topical use. In some cases, the conventional sutures are unable to seal the sites where fluid and air leakage could occur. Tissue adhesives though have lower tensile strength than sutures, may make scarless surgery possible, or prevent fluid and air leakage. A product called BioGlue® (CryoLife Inc, Kennesaw, GA, USA), based on bovine serum albumin (BSA, a protein) and glutaraldehyde (GTA, crosslinker), has been approved for clinical use in the USA. Whey protein, a byproduct of cheese-making, comprised mainly of β-lactoglobulin, α-lactalbumin and BSA. Even though the molecular weight of BSA is about three times larger than the molecular of β-lactoglobulin and α-lactalbumin, all three proteins are rich in free ε-amino groups (can react with GTA) and globular proteins. This similarity make whey protein a potential candidate to replace BSA in the tissue adhesive since whey protein is abundant and much cheaper than BSA. In this study, whey protein isolate (WPI) was used as a protein polymer with GTA as a crosslinker to evaluate the feasibility of whey protein for tissue adhesive formulation. Results showed that the WPI/GTA adhesive exhibited a comparable adhesive strength to BioGlue® control.

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Whey protein polymerisation and its applications in environmentally safe adhesives

Cited by 37 publications

References 76 publications

Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil

Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil

Physical, Chemical and Biochemical Modifications of Protein-Based Films and Coatings: An Extensive Review

Use of Whey Protein as a Natural Polymer for Tissue Adhesive: Preliminary Formulation and Evaluation In Vitro

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