Blends of Cysteine-Containing Proteins

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• 作者：Justin R. Barone ; Kirsten Dangaran ; and Walter F. Schmidt
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：July 26, 2006
• 年：2006
• 卷：54
• 期：15
• 页码：5393 - 5399
• 全文大小：451K
• 年卷期：v.54,no.15(July 26, 2006)
• ISSN：1520-5118

文摘

Proteins such as keratin, lactalbumin, and gluten can be obtained from agricultural sources. Theseproteins contain the amino acid cysteine. Cysteine allows for the formation of inter- and intramolecularsulfur-sulfur bonds. It was found that cysteine-containing proteins have varied properties and canbe blended together to form materials with the attributes of each polymer. The addition of wheatgluten to other proteins increases the strain to break or "toughness". The addition of lactalbuminincreases the modulus and strength of blends. Birefringence shows that lactalbumin contains anadded "structure" not found in the other proteins. Permeability studies reveal that one protein maydominate the transport of small molecules through the blend. Scanning electron microscopy showsthat blends contain features of each protein and correlate with observed tensile properties.Keywords: Proteins; mechanical properties; permeability; birefringence