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1.
The influence of processing conditions (thermoforming temperature) on water vapour transport properties (permeability, sorption and diffusion) of wheat gluten-based films was studied in relation to structural properties (cross-linking degree of the wheat gluten matrix). Increasing temperature from 80 °C to 120 °C led to a significant decrease in material swelling in high moisture environment and a WVP reduction mainly due to a decrease in diffusivity but without important effect on the moisture sorption isotherms. This was attributed to a higher cross-linking degree of protein network for film thermoformed at 120 °C, with a limited mobility and less possibilities of rearrangement in high moisture conditions.  相似文献   

2.
Water sorption of gluten and wheat starch films as a function of water activity was studied using gravimetric step-change sorption experiments. Films of different thicknesses were used with the aim to vary the characteristic diffusion time and to get insights in the contribution of the polymer-chain rearrangement in the sorption behaviour. It is shown that both starch and gluten are in the glassy state for a water activity aw below 0.9. From comparison of the dynamical sorption curves with a Fickian diffusion model, it is shown that water diffusion in gluten films seems Fickian for aw < 0.7, and non-Fickian for aw > 0.7, while for starch films, non-Fickian sorption behaviour is observed for aw > 0.1. The results show that polymer-chain rearrangement and the stress built up in the matrix play an important role in the sorption dynamics of these films. Even when the material is in the glassy state matrix relaxation phenomena play a role in the sorption behaviour of starch and gluten.  相似文献   

3.
The prolamin composition of gluten was shown to have a major influence on network viscoelasticity and on breadmaking quality, but its effect on films mechanical properties has never been investigated. Two glutens from different wheat varieties (NSA 2 and Farak) were compared. The prolamin composition of these glutens was quite different, Farak variety being richer in unextractable glutenins. These differences induced contrasting functional properties (alveographic analysis and mixing properties), featuring a strong (Farak) and a weak (NSA 2) gluten. Films were made by casting using several dispersing agents. The influence of protein composition due to genotype was very weak and was overwhelmed in all cases by the process influence. The weak influence of prolamin composition was further investigated by fractionating a commercial gluten into gliadin-rich and glutenin-rich fractions. Films were made from these fractions. Their mechanical properties revealed that, at similar composition, glutenin films were more resistent than gluten and gliadin films. However, a study of the plasticiser influence on films mechanical properties showed that these differences could be totally shielded by modifying the plasticiser amount in the film. Finally, it was possible to draw a logarithmic relationship between stress and strain, this relationship being convenient for the whole gluten as well as for the fractions.  相似文献   

4.
Thermoplastic films from wheat proteins   总被引：1，自引：0，他引：1  
We show that the wheat proteins gluten, gliadin and glutenin can be compression molded into thermoplastic films with good tensile strength and water stability. Wheat gluten is inexpensive, abundantly available, derived from renewable resource and therefore widely studied for potential thermoplastic applications. However, previous reports on developing thermoplastics from wheat proteins have used high amounts of glycerol (30-40%) and low molding temperature (90-120 °C) resulting in thermoplastics with poor tensile properties and water stability making them unsuitable for most thermoplastic applications. In this research, we have developed thermoplastic films from wheat gluten, gliadin and glutenin using low glycerol concentration (15%) but high molding temperatures (100-150 °C). Our research shows that wheat protein films with good tensile strength (up to 6.7 MPa) and films that were stable in water can be obtained by choosing appropriate compression molding conditions. Among the wheat proteins, wheat gluten has high strength and elongation whereas glutenin with and without starch had high strength and modulus but relatively low elongation. Gliadin imparts good extensibility but decreased the water stability of gluten films. Gliadin films had strength of 2.2 MPa and good elongation of 46% but the films were unstable in water. Although the tensile properties of wheat protein films are inferior compared to synthetic thermoplastic films, the type of wheat proteins and compression molding conditions can be chosen to obtain wheat protein films with properties suitable for various applications.  相似文献   

5.
In this study, α-polylysine was used to enhance the cross-linking effect of TGase on gluten and its effects on properties of gluten films were investigated. The amount of free ammonia released from the cross-linking reaction of gluten induced by TGase at the presence of α-polylysine obviously increased, and more polymers with higher molecular weight were formed from the SDS-PAGE results, which indicated that the TGase-mediated cross-linking reaction ability of gluten was strengthened with the incorporation of α-polylysine. The tensile strength of the films from gluten modified with TGase (20 units/g wheat gluten) and 2% α-polylysine (g/g gluten) for 3 h increased from 4.02 ± 0.09 MPa to 5.28 ± 0.14 MPa, which was more effective than that treated with TGase alone (in which the tensile strength of the films was 4.49 ± 0.10 MPa). The TGase treatment with α-polylysine of gluten improved the water stability of the films much more than that treated with TGase alone. A rougher surface and a more compact cross-section structure were observed by SEM for the films from TGase-α-polylysine treated gluten. The contact angles between the gluten films surface and a water droplet increased because of TGase-mediated cross-linking modification.  相似文献   

6.
Wheat gluten films were cast from aqueous dispersions containing 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) and N-hydroxysuccinimide (NHS) as cross-linking reagents and glycerol as a plasticizer. Cross-linking was carried out to improve film properties such as water sensitivity and tensile strength. Films were characterized by measuring protein and water content, amount of amino groups, swelling of the films in water, and mechanical properties such as tensile strength (σmax) and strain at maximum stress ( at σmax). The use of different ratios of EDC to COOH resulted in different tensile properties and different percentage of swelling, which was attributed to the degree of cross-linking in the film. At a ratio of EDC/NHS/COOH=0.5/0.5/1, films had a water content of 10–11.5% and showed the highest σmax (2.8±0.9 MPa), the lowest at σmax (142±67%), and the lowest swelling (46%) compared to σmax=1.7±0.4 MPa, at σmax=257±63%, and swelling=68% for native gluten films.  相似文献   

7.
Understanding the mode of transport of water vapor through the film is important for improving the moisture barrier properties of wheat gluten (WG) films. Effective permeability (Peff), solubility (Seff), and diffusion (Deff) coefficients of a hydrophilic cast WG film were determined at 25°C within the relative humidity (RH) range of 0–84% (with a 9–13% RH gradient between upstream and downstream water vapor flux). Peff, Seff, and Deff increased substantially as the RH gradient moved upwards in the RH spectrum. Peff increased by four orders of magnitude from the lowest RH condition of 0–11% (3.8×10−11 g·m/m2·s·Pa) to the highest RH condition of 75–84% (4.1×10−7 g·m/m2·s·Pa). A moisture sorption isotherm of the film at 25°C was constructed. Both the Guggenheim–Anderson–DeBoer (GAB) and the Kuhn moisture sorption isotherm models showed a good fit to the experimental adsorption data. Testing of WG films at the expected conditions of actual use is necessary to quantify the water vapor permeation through the films.  相似文献   

8.
The effects of different mixing parameters (vacuum mixing and mixing time) on oat (70% oat flour) and wheat noodle dough were investigated on the basis of textural properties and gluten formation. The results showed that at a vacuum degree of −0.06 MPa and mixing time of 10 min, oat and wheat dough sheets exhibited the highest resistance to extension and glutenin macropolymer (GMP) content, and had the most compact and uniform gluten network. Compared with wheat noodle dough, oat dough had lower resistance to extension, lower tightly bound water content, and higher GMP content. Microstructural examination showed that oat noodle dough had a more aggregated distribution of gluten protein compared with wheat noodle dough under the optimum mixing parameters. Furthermore, the poor binding ability of vital wheat gluten with water molecules caused the indexes of oat noodle dough to be more strongly affected by the changes in mixing parameters than wheat noodle dough.  相似文献   

9.
A previously proposed explanation for the change in gluten properties on addition of pentosans to doughs was based on data for only one wheat cultivar. Using three wheat cultivars, Scipion, Soissons and Amazon, differing in technological quality from weak to strong we have obtained results that support the previous explanation. In addition to standard techniques for characterizing gluten and glutenin macropolymer (GMP) yield, composition and properties, a new technique (particle size analysis) was applied that provides further detail on GMP particle size distribution. For each of the three wheat cultivars the effect of WUS and xylanase on gluten and GMP yield, composition and properties followed the trend previously observed. However, WUS and xylanase affected gluten yield and properties more strongly for Scipion and Soissons than for Amazon. Amazon flour contains more protein and less pentosans. The analysis of GMP particles demonstrates that the volume surface average particle diameter D3,2 of GMP particles from Amazon wheat is larger than those from Scipion and Soissons. Amazon has the ability to form larger and stickier particles. These factors may explain why the effects of pentosans and xylanase on gluten yield and properties are smaller for this wheat.  相似文献   

10.
Various compounds, differing in their chemical functions, number of functional group and degree of hydrophobicity, were tested as wheat gluten plasticizers in a thermoplastic process. A low melting point and a moderate hydrophobicity were found to be critical characteristics of a good wheat gluten plasticizer. The influence of five selected plasticizers (water, glycerol, 1,4-butanediol, lactic and octanoic acids) on functional properties of the wheat gluten network was investigated. Dried gluten was used to avoid any plasticization due to hydration water (usually around 10% for commercial gluten). The influence of plasticizer properties and content was studied by dynamic mechanical thermal analysis, size exclusion-high performance liquid chromatography, tensile and water swelling tests. The plasticizing effect, at the same molar content, was found to be identical for water, glycerol and 1,4-butanediol. Lactic and octanoic acids were found to have higher and lower plasticizing effects, respectively. Mechanical properties were mainly related to the thermoplastic state of the materials. Water and lactic acid were found to confer smaller and larger extensibilities, respectively, to gluten materials. Thermo-mechanical reactivity also depended on plasticizer properties. Gluten aggregation, normally induced by heating, was prevented by the acidic environment produced by lactic acid. Water swelling behaviour was found to depend on the hydrophobicity of the plasticizer used, on the degree of gluten crosslinking and on the pH of the gluten-plasticizer blend.  相似文献   

11.
The objective of this study was to investigate the influence of nanoclay incorporation procedure on the mechanical and water vapor barrier properties of starch/nanoclay composite films. Cassava starch films were prepared with (nanocomposite) and without nanoclay (control) in two steps: firstly the production of extruded pellets and secondly thermo-pressing. The nanocomposite films were prepared via two different methods: in D samples the nanoclay was dispersed in glycerol and subsequently incorporated into the starch; and in ND samples all ingredients were added in a single step before the extrusion. All the composite-films were prepared with cassava starch using 0.25 g of glycerol/g of starch and 0.03 g of nanoclay/g of starch. Control samples showed VA-type crystallinity induced by the manufacturing process and the nanocomposites presented a semicrystalline and intercalated structure. The nanoclay improved the water vapor barrier properties of the starch film and this effect was more pronounced in D samples, where the water vapor permeability (Kw) was 60% lower than that of the control samples. The Kw reduction was associated with decreases in the effective diffusion coefficient (approximately 61%) and in the coefficient of solubility (approximately 22-32%). On the other hand, the incorporation of nanoclay increased the tensile strength and the rigidity of the films and this effect was more significant when the nanoclay was dispersed in glycerol. Thus, the incorporation of nanoclay into starch-based films is a promising way to manufacture films with better mechanical and water vapor barrier properties.  相似文献   

12.
不同水氮处理对济麦20蛋白组分和加工品质的影响   总被引：2，自引：0，他引：2  
为了明确水氮处理时小麦品质的影响,在防雨棚肥水控制池条件下研究了不同水氮处理对强筋小麦济麦20蛋白组分和加工品质的影响.结果表明,灌水效应大于施氮效应.随灌水次数增加,蛋白组分和加工品质指标均有下降的趋势,其中开花水和灌浆水的影响最为显著.籽粒蛋白质及各组分含量除谷蛋白外均对灌水反应敏感,对氮肥反应迟钝;增施氮肥有利于谷蛋白、贮藏蛋白含量的提高;面粉加工品质指标除形成时间和稳定时间外均对灌水反应敏感,增施氮肥有利于吸水率的提高以及面包体积的减小.总蛋白、醇溶蛋白、贮藏蛋白含量均与沉淀值和湿面筋含量呈极显著正相关;贮藏蛋白含量与形成时间呈显著正相关;总蛋白、醇溶蛋白含量与面包体积呈显著正相关.在本试验条件下,适当减少灌水次数,适量施用氮肥有利于小麦品质的综合提高.  相似文献   

13.
The functional properties of gluten obtained with a shear-induced separation process, recently proposed by Peighambardoust et al. (2008), are compared with a commercially available vital wheat gluten. Two tests were performed. First, a relatively strong wheat flour, Soissons, was enriched with gluten protein. The resulting dough was then evaluated on its kneading performance. Second, a weak flour, Kolibri, was enriched to evaluate the baking properties. The wheat flour enriched with gluten protein obtained via the shear-induced separation process (SCG) showed comparable to improved gluten functionality relative to commercial available vital wheat gluten protein (CVWG). The differences in functionality cannot be directly related to the composition as analyzed with SE-HPLC, because the composition of the gluten materials was rather comparable. The differences in functionality may therefore be related to the different drying techniques used or to the inherent mildness of the shear-induced separation technique.  相似文献   

14.
为明确不同生态环境下减少灌水次数对冬性强筋小麦产量和品质的影响,以冬性强筋小麦品种农优3号和中麦998为材料,分别在冀中北生态区的徐水区和冀东生态区的昌黎县进行大田试验,设3个灌水次数处理(CK:越冬水+拔节水+开花水;W_2:越冬水+拔节水;W_1:越冬水),研究了不同灌水次数对冬性强筋小麦叶面积系数、干物质积累、籽粒产量和品质的影响。结果表明,随灌水次数减少,两个供试小麦品种孕穗期叶面积系数呈下降趋势,W_1处理显著低于其他处理;减少灌水次数导致2个冬性强筋小麦地上部的干物质积累量显著降低,而对收获指数的影响因品种而异,其中农优3号收获指数呈上升趋势,而中麦998以W_2处理最大。减少灌水次数使冬性强筋小麦有效穗数、穗粒数和千粒重显著降低,导致产量显著降低。灌水次数减少造成冬性强筋小麦籽粒容重和蛋白质含量提高,稳定时间延长,但湿面筋含量和沉降值下降。本研究条件下,徐水点农优3号的产量较高,而昌黎点中麦998的产量较高;相同灌水处理下,同一品种在昌黎点的品质指标优于徐水试验点。综上,在河北冬性强筋小麦种植区可以选用灌越冬水和拔节水协调其籽粒产量和品质。  相似文献   

15.
Intrinsic UV reflection and fluorescence behaviors of polycarbonate, polyurethane and poly(ethylene terephthalate) films were investigated in order to characterize the interaction of water in these films. During water sorption process, UV reflection spectra of polycarbonate and polyurethane films showed little peak position changes. Fluorescence emission spectra of polycarbonate films showed red spectral shifts from 332 nm with water immersion time. This red-shifted peak could be due to phenyl-2-phenoxybenzoate, which is one of the major thermal degradation products in polycarbonate. Fluorescence peaks of polyurethane films appeared at two different positions and the ratio of these peak intensities increased with increasing immersion time. In the case of PET films, the UV reflection spectrum showed the peak intensity around 340 nm to change in response to water sorption. The fluorescence near 388 nm probably due to ground state dimer exhibited sensitivity with water sorption, when excited at 340 nm.  相似文献   

16.
为探究灌水量对强筋小麦花后干物质和氮素积累、转运及产量的影响,选用强筋小麦品种中麦998和中麦1062,在防雨棚池栽条件下,春季于拔节期和开花期灌水,每时期设600（W600）、300（W300）和0 m·hm-2（W0）3个灌水量处理,研究了减少灌水量对强筋小麦花后干物质含量、氮素积累和转运、籽粒产量、籽粒蛋白质含量和产量的影响。结果表明,随春季灌水量的减少,强筋小麦植株干物质积累量、氮素积累量、粒重比、叶重比、籽粒产量和蛋白质产量均表现为下降趋势,而蛋白质含量和水分利用效率呈上升趋势。两品种叶片氮素转运量和氮素转运效率以W300处理下最高,且叶片氮素转运效率在W300和W600处理之间均无显著差异。中麦1062在W0和W300处理下水分利用效率无显著差异,中麦998在W300和W600处理下蛋白质含量无显著差异。综上可见,W300处理既能有效提高强筋小麦花后干物质转运量,维持较高的产量和水分利用效率,同时又能提高氮素转运量和籽粒蛋白质含量,达到节水高产的目的。  相似文献   

17.
Konjac glucomannan (KGM), a dietary fiber, can be used to improve the quality of flour products. In this study, the effects of KGM at different concentrations on the water distribution, morphological, textural, thermal, and structural properties of wheat gluten were studied. KGM improved the physicochemical and structural properties of wheat gluten by changing the water holding capacity, secondary structure, and free sulfhydryl and disulfide bond contents. Scanning electron microscopy confirmed that KGM can evenly fill the network structure, affecting gluten network development. KGM exhibited no effect on moisture content; however, KGM decreased water mobility in wheat gluten. The increased thermal denaturation temperature indicates that KGM can improve the thermal stability of wheat gluten. Sharp changes in texture profile analysis (TPA) parameters were observed around 5% KGM, and elasticity and cohesiveness were optimal after the addition of 4% KGM. In addition, the secondary structure analysis indicated that α-helix and β-sheet structures increased. The addition of 5% KGM increased the content of disulfide bonds by 2.57-fold. Overall, the changes in gluten structure and properties suggest that wheat gluten could be improved the stability, functionality and water holding capacity of gluten by adding KGM.  相似文献   

18.
The microscopic distribution and dynamic state of water and molecular mobility in various model systems are investigated using time-domain NMR spectroscopy. Starch and gluten showed different continuous distribution populations in T21 (μsec range, obtained from One pulse experiments) and T22 (msec range, obtained from CPMG experiments) proving that starch and gluten have different water dynamics and molecular mobility. A starch/gluten mixture (76:12, w/w) and wheat flour dough exhibited similar patterns indicating that water and molecular mobilities in dough tended to be more representative of interactions with starch than gluten, even though both water–starch and water–gluten interactions are occurring in wheat flour dough. Increasing the water content did not influence the continuous distribution pattern of T21 but affected the relative amount of each fraction in T21 (i.e. an increase of the more mobile fraction and a decrease of the less mobile fraction with increasing moisture). Added water has an important role in the more mobile fraction but not in the less mobile fraction, which is in μs range. This indicates that model food systems contain multiple microstructural domains with various water and molecular mobilities that show correspondingly different water dynamics. Therefore, the dispersion of various relaxation time constants helped identify the distribution of independent microstructural domains. The manipulation of the composition of the model food system influences the water dynamics and molecular mobility and provides a basis for the application of the microstructural domain concept to real food systems.  相似文献   

19.
For people with celiac disease, a lifelong abdication of gluten including-products is necessary to live a life without celiac affected reactions. The production of high-quality bread from gluten free flour is not simple in comparison to gluten including flours such as those derived from wheat (Triticum spp.). The gas binding and crumb structure forming capacity are very low in gluten free batters. They can efficiently be analyzed through the rheological properties of the dough used. The use of acidification in amaranth (Amaranthus hypochondriacus) dough preparation is a possible means of changing the rheological behavior of amaranth in the desired direction. Methods include the use of lactic acid directly, or the fermentation via lactic acid bacteria. Adding up to 20 mL lactic acid/kg flour in amaranth dough preparation led, during oscillation tests, to an increase of the complex shear modulus up to 30% in the range of 0.1 up to 10 Hz. The use of sourdough fermentation decreased the complex shear modulus in the same test up to nearly 60%. In creep recovery tests, the elastic part of amaranth dough decreased from 65.4% without any treatment down to 63.9% by the addition of up to 20 mL lactic acid/kg flour. Sourdough fermentation by Lactobacillus plantarum was able to decrease it to 54%. The acidification showed a significant positive influence on the rheological parameters of amaranth dough only at the higher stress level. In contrast, sourdough fermentation was able to produce doughs with viscosity and elasticity similar to that found in pure wheat flours.  相似文献   

20.
The present work aims to study the influence of reducing agents of sodium bisulfite, sodium sulfite and thioglycolic acid on the equibiaxial extensional deformation of glycerol plasticized wheat gluten and the properties of gluten bioplastics thermo-molded at 125 °C. Moisture absorption, weight loss and water uptake, uniaxial tensile properties (Young's modulus, tensile strength, elongation at break and tensile set), and morphology observations were performed to characterize the physical properties of the thermo-molded gluten bioplastics. The results showed that reducing agents facilitated the viscous flow and restrained the elastic recovery of the plasticized gluten while not hindering the crosslinking reaction of gluten proteins during thermo-molding. On the contrary, reducing agents do not significantly influence moisture absorption, Young's modulus, tensile strength and the morphology of the gluten bioplastics thermo-molded at 125 °C. It is shown that reducing agents are highly effective for tailoring the flow viscosity of the plasticized gluten dough and the mechanical properties of thermo-molded gluten bioplastics.  相似文献   

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