Mechanical Properties and Network Structure of Wheat Gluten Foams
2011 (English)In: Biomacromolecules, ISSN 1525-7797, E-ISSN 1526-4602, Vol. 12, no 5, 1707-1715 p.Article in journal (Refereed) Published
This Article reports the influence of the protein network structure on the mechanical properties of foams produced from commercial wheat gluten using freeze-drying. Foams were produced from alkaline aqueous solutions at various gluten concentrations with or without glycerol, modified with bacterial cellulose nanosized fibers, or both. The results showed that 20 wt % glycerol was sufficient for plasticization, yielding foams with low modulus and high strain recovery. It was found that when fibers were mixed into the foams, a small but insignificant increase in elastic modulus was achieved, and the foam structure became more homogeneous. SEM indicated that the compatibility between the fibers and the matrix was good, with fibers acting as bridges in the cell walls. IR spectroscopy and SE-HPLC revealed a relatively low degree of aggregation, which was highest in the presence of glycerol. Confocal laser scanning microscopy revealed distinct differences in HMW-glutenin subunits and gliadin distributions for all of the different samples.
Place, publisher, year, edition, pages
2011. Vol. 12, no 5, 1707-1715 p.
FUNCTIONAL-PROPERTIES, Protein-Composition, STORAGE, REACTIVITY
Medical Biotechnology (with a focus on Cell Biology (including Stem Cell Biology), Molecular Biology, Microbiology, Biochemistry or Biopharmacy) Cell and Molecular Biology
IdentifiersURN: urn:nbn:se:kth:diva-33985DOI: 10.1021/bm200067fISI: 000290246400035ScopusID: 2-s2.0-79955859873OAI: oai:DiVA.org:kth-33985DiVA: diva2:418460
QS 201105232011-05-232011-05-232011-12-20Bibliographically approved