Innovative Gliadin/Glutenin and Modified Potato Starch Green Composites: Chemistry, Structure, and Functionality Induced by Processing

详细信息    查看全文

• 作者：Faraz Muneer ; Mariette Andersson ; Kristine Koch ; Mikael S. Hedenqvist ; Mikael Gällstedt ; Tomás S. Plivelic ; Carolin Menzel ; Larbi Rhazi ; Ramune Kuktaite
• 刊名：ACS Sustainable Chemistry & Engineering
• 出版年：2016
• 出版时间：December 5, 2016
• 年：2016
• 卷：4
• 期：12
• 页码：6332-6343
• 全文大小：725K
• ISSN：2168-0485

文摘

In this study, we combined two wheat proteins, gliadin (Gli)/glutenin (GT), and modified potato starch (MPS) into composites using extrusion. In the Gli/GT–MPS composites, we studied the structural dynamics of proteins and starch, protein–starch interactions, protein properties, and composite morphology in relation to mechanical and barrier properties. Materials with different ratios of Gli/GT and MPS were extruded using either glycerol or glycerol–water at 110 and 130 °C. For the first time, a hierarchical hexagonal structure of Gli proteins was observed in Gli–MPS composite at both extrusion temperatures. The higher temperature (130 °C) induced a higher degree of protein cross-links, an increase in the polymer size, and formation of β-sheets compared to 110 °C. The combination of plasticizers (glycerol and water) favored a micro-structural morphology with improved gelatinization of starch, processability, as well as strength, stiffness, and extensibility of GT–MPS composites. The highest amount of the oxidized proteins was observed in the samples with the highest protein content and at high extrusion temperature. The Gli- and GT–MPS (30/70) samples showed promising oxygen barrier properties under ambient testing conditions. These findings provide in-depth information for tailoring the structural–functional relationship of the Gli/GT-potato starch composites for their promising use in designing various green materials.