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Structure and Morphology of Wheat Gluten Films: From Polymeric Protein Aggregates toward Superstructure Arrangements
KTH, School of Chemical Science and Engineering (CHE), Fibre and Polymer Technology.
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2011 (English)In: Biomacromolecules, ISSN 1525-7797, E-ISSN 1526-4602, Vol. 12, no 5, 1438-1448 p.Article in journal (Refereed) Published
Abstract [en]

Evaluation of structure and morphology of extruded wheat gluten (WG) films showed WG protein assemblies elucidated on a range of length scales from nano (4.4 angstrom and 9 to 10 angstrom, up to 70 angstrom) to micro (10 mu m). The presence of NaOH in WG films induced a tetragonal structure with unit cell parameters, a = 51.85 angstrom and c = 40.65 angstrom, whereas NH4OH resulted in a bidimensional hexagonal close-packed (HCP) structure with a lattice parameter of 70 angstrom. In the WG films with NH4OH, a highly polymerized protein pattern with intimately mixed glutenins and gliadins bounded through SH/SS interchange reactions was found. A large content of beta-sheet structures was also found in these films, and the film structure was oriented in the extrusion direction. In conclusion, this study highlights complexities of the supramolecular structures and conformations of wheat gluten polymeric proteins in biofilms not previously reported for biobased materials.

Place, publisher, year, edition, pages
2011. Vol. 12, no 5, 1438-1448 p.
Keyword [en]
X-RAY-SCATTERING; BREAD-MAKING QUALITY; CRYSTALLOGRAPHY BEAMLINE; MECHANICAL-PROPERTIES; MOLECULAR-BASIS; SALICYLIC-ACID; HMW SUBUNITS; MAX-LAB; CRYSTALLIZATION; ORGANIZATION
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Medical Biotechnology (with a focus on Cell Biology (including Stem Cell Biology), Molecular Biology, Microbiology, Biochemistry or Biopharmacy) Biochemistry and Molecular Biology
Identifiers
URN: urn:nbn:se:kth:diva-33984DOI: 10.1021/bm200009hISI: 000290246400006Scopus ID: 2-s2.0-79955853233OAI: oai:DiVA.org:kth-33984DiVA: diva2:419740
Note
QC 20110527Available from: 2011-05-27 Created: 2011-05-23 Last updated: 2017-12-11Bibliographically approved

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