Effect of Redox Agents and Thermo Molding on the Network Formation and Stability of Wheat Gluten Bio-Plastics
Year: 2015
Type: article
Abstract: The study was aimed to evaluate the effect of redox agents and thermal treatment on the net work formation and stability of wheat gluten bio-plastic. Gluten was fractionated to gliadin- and glutenin- rich fractions based on the Osborn techniques with ethanol alcohol. Gluten, gliadin-, glutenin-rich and mixing ratio of gliadin-glutenin-rich fractions at 0.25:0.75, 0.5:0.5, and 0.75:0.25 respectively were molded at 130 and 150°C during 5 and 25 min. The protein extractability, free SH content, amino acid composition and water absorption capacity of the molded samples was determined. The extractability, free SH content and water absorption was significantly affected by the molding condition, composition and presence of redox agents. The increased glutenin concentration results lower extractability and water absorption capacity and increased the free SH content before and after thermo-molding. With the thermal treatment; the extractability and water absorption capacity was highly reduced while the free SH content was increased as amino acids (cystine and lysine) were responsible for the network formation in the bio-plastics. The higher decrement of the protein extractability with increased glutenin content and molding condition explains the susceptibility of glutenin. The lower water absorption capacity of glutenin before and after molding was an indication of consistent cross-linking formation.
Source: Food and public health
Author: Abrehet Fisseha
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W2178663767