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Kaewta Kaewtatip - One of the best experts on this subject based on the ideXlab platform.
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Effect of kaolin content and sonication on the properties of Wheat Gluten composites
Powder Technology, 2019Co-Authors: Siwat Tuntachon, Apinya Sukolrat, Apon Numnuam, Kaewta KaewtatipAbstract:Abstract Wheat Gluten composites with kaolin were prepared using compression molding, in the presence of glycerol as a plasticizer. The influences of kaolin content (0, 2.5, 5.0, 7.5, 10, 12.5 and 15.0 wt%) and probe sonication on the water resistance, degradation, mechanical, thermal and morphological properties of a Wheat Gluten-based bioplastic was investigate. The results showed that the mechanical properties of the Wheat Gluten-based bioplastic were significantly improved by the incorporation of kaolin. Scanning electron microscope (SEM) images revealed that, in comparison with a Wheat Gluten composite containing the same amount of non-sonicated kaolin, sonication effectively improved the dispersion of kaolin in the Wheat Gluten matrix, increasing tensile strength, thermal stability and water resistance. Also, sonicated kaolin could delay the degradation process of the Wheat Gluten-based bioplastic, indicating the potential agricultural application of these composites in the controlled release of the active contents of fertilizers.
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Effects of Wheat Gluten and Milled Rubber Wood Fly Ash on the Properties of Starch-based Bioplastics
2018Co-Authors: Tanjira Sundum, Kaewta KaewtatipAbstract:The objectives of this work were to investigate and compare the changes produced in the properties of thermoplastic starch by loadings of Wheat Gluten and a combination of Wheat Gluten and milled rubber wood fly ash. Glycerol was used as a plasticizer and the samples were prepared by compression moulding. The Wheat Gluten and milled rubber wood fly ash loadings were fixed at 10 and 2.5 wt.%, respectively. Tensile tests showed that the addition of Wheat Gluten increased the flexibility of the thermoplastic starch, while a loading of combined Wheat Gluten and milled rubber wood fly ash enhanced its rigidity. Moisture adsorption and the degradation process did not vary to any significant extent in response to Wheat Gluten alone, but both were reduced by the addition of Wheat Gluten and milled rubber wood fly ash combined. This was ascribed to the effect of the milled rubber wood fly ash, which altered the basic environment of the thermoplastic starch matrix induced Wheat Gluten crosslinking, thereby hindering the penetration of water. SEM images revealed that the morphology of the thermoplastic starch changed as a function of variations in its composition.
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Effect of Shrimp Shell Waste on the Properties of Wheat Gluten Based-Bioplastics
Journal of Polymers and the Environment, 2018Co-Authors: Supakorn Thammahiwes, Sa-ad Riyajan, Kaewta KaewtatipAbstract:Wheat Gluten based bioplastics with shrimp shell waste filler were prepared using compression molding. The effects of various amounts (0, 2.5, 5.0, 7.5 and 10 wt%) of shrimp shell powder and calcined shrimp shell powder on the tensile, morphological, thermal properties, and degradation of Wheat Gluten composites were investigated. The addition of shrimp shell powder improved the tensile properties of the Wheat Gluten composites. The tensile strength of the Wheat Gluten composite with 2.5 wt% of shrimp shell powder increased twofold compared to the Wheat Gluten based-bioplastic without shrimp shell loading. A comparison of the performance of the Wheat Gluten composites made with different shrimp shell types revealed that composites with calcined shrimp shell powder had better tensile, morphological and thermal properties due to the altered layer structure and higher mineral content resulting from calcination. Moreover, calcined shrimp shell powder had a significant influence on the degradation process of the Wheat Gluten composite.
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Preparation and properties of Wheat Gluten based bioplastics with fish scale
Journal of Cereal Science, 2017Co-Authors: Supakorn Thammahiwes, Sa-ad Riyajan, Kaewta KaewtatipAbstract:Abstract The objective of this study was to prepare the Wheat Gluten based bioplastics with fish scale (FS) through compression molding. The tensile strength of the Wheat Gluten/FS composites (the range of 6.5–7.5 MPa) was higher than that of the neat Wheat Gluten-based bioplastic (3.40 MPa). There was a good dispersion of the fish scale powder embedded within the Wheat Gluten matrix. Dynamic mechanical analysis results showed that the tan delta max peak height and storage modulus of the Wheat Gluten-based bioplasic was reduced by adding the fish scale. Moreover, the addition of the fish scale caused a weight loss and the surface of the Wheat Gluten based bioplastic after 120 h of accelerated weathering were differed from the neat Wheat Gluten based bioplastic. These results may help to find a new applications for fish scale waste to control the degradation rate of a Wheat Gluten based bioplastic in the agricultural field.
Huiming Zhou - One of the best experts on this subject based on the ideXlab platform.
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The Effect of Ultrasound on the Functional Properties of Wheat Gluten
Molecules, 2011Co-Authors: Haihua Zhang, Irakoze Pierre Claver, Ke-xue Zhu, Huiming ZhouAbstract:In this study, the effect of ultrasound on the foaming and emulsifying properties of Wheat Gluten as well as its electrophoretic and rheology properties were investigated. The foam capacity and foam stability of ultrasound treated Wheat Gluten proteins gradually increased as the treatment power increased, and were more pronounced at 100% power level. Excluding those of the raw Wheat Gluten, the lowest emulsifying capacity values and emulsifying stability were obtained with the samples ultrasound treated at 60% power level. In general, ultrasound treatment did not cause major changes on the protein electrophoretic patterns of Gluten samples at the power levels used. Ultrasound affected the storage and the loss moduli with typical U-shape alteration.
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Effect of cysteine on structural, rheological properties and solubility of Wheat Gluten by enzymatic hydrolysis
International Journal of Food Science & Technology, 2010Co-Authors: Haihua Zhang, Irakoze Pierre Claver, Ke-xue Zhu, Wei Peng, Huiming ZhouAbstract:Summary The progressive enzymatic hydrolysis of Wheat Gluten was obtained with Fourier transform infrared spectroscopy structural and rheological understanding of the molecular interactions and structural transformations as affected by cysteine. Cysteine which cleaved disulphide (SS) bonds and inhibited Wheat Gluten polymer formation induced the disappearance of 1622 cm−1 band (extended structures) and significant increases in the amount of β-sheet in the amide I region and in hydration capacity. The alterations in structure had tremendous influence on the rheological properties of Wheat Gluten so that decreased the shear moduli (loss modulus and storage modulus) and viscosity. A typical viscoelastic behaviour (ranging from more solid-like to more fluid-like) affected by cysteine was manifested by Wheat Gluten dough. Consequently, the solubility of Wheat Gluten improved. Hence, structural, rheological changes and solubility gave rise to high enzymatic hydrolysis of Wheat Gluten.
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Enzymatic preparation and functional properties of Wheat Gluten hydrolysates
Food Chemistry, 2007Co-Authors: Xiangzhen Kong, Huiming Zhou, Haifeng QianAbstract:Abstract The water-insolublity of Wheat Gluten is one of the major limitations for its more extensive use in food processing. Wheat Gluten was enzymatically hydrolyzed by several commercially available proteases (Pancreatin Trypsin 6.0S, Porcine pepsin, Pancreatin and Alcalase 2.4L) with protein recovery varying from 42.5 ± 0.7% to 81.3 ± 0.1%. The hydrolytic efficiency of these proteases on Wheat Gluten was also compared. Alcalase served best for the preparation of Wheat Gluten hydrolysates (WGHs). Thus, Alcalase-assisted hydrolysates of Wheat Gluten (AWGHs) with different degrees of hydrolysis (DH 5.0, 10.0 and 15.0%) were further assessed for their functionalities. All the AWGHs had excellent solubility (>60%) over a pH range of 2–12. The emulsifying and foaming properties of AWGH with relatively low DH (5.0%) were remarkably higher compared to the original Gluten. However, extensive hydrolysis of Gluten resulted in remarkable reduction in emulsifying and foaming properties.
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Enzymatic hydrolysis of Wheat Gluten by proteases and properties of the resulting hydrolysates
Food Chemistry, 2007Co-Authors: Xiangzhen Kong, Huiming Zhou, Haifeng QianAbstract:Abstract The insolubility of Gluten in aqueous solutions is one of the major limitations for its more extensive use in food processing. Wheat Gluten was enzymatically hydrolyzed by several commercially available proteases (Alcalase 2.4L, PTN 6.0S, Pepsin, Pancreatin, Neutrase and Protamex™) with protein recovery of 81.3%, 42.5%, 53.3%, 61.6%, 46.3% and 43.8%, respectively. The hydrolytic efficiency of these proteases on Wheat Gluten was also compared. Alcalase served best for the preparation of Wheat Gluten hydrolysates with the maximum degree of hydrolysis (DH) 15.8%. Subsequently, the solubility of Wheat Gluten hydrolysates (WGHs) obtained with those enzymes was comparably evaluated. The products had excellent solubility (>60%) over a pH range of 2–12. The molecular weight distribution of WGHs was further determined by SDS-PAGE and size exclusion chromatography on Sephadex G-15. The results showed that with the increasing of DH values, there occurred a large amount of smaller polypeptides.
Nathalie Gontard - One of the best experts on this subject based on the ideXlab platform.
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Wheat Gluten (WG)-based materials for food packaging
2011Co-Authors: Helene Angellier-coussy, Valérie Guillard, Carole Guillaume, Nathalie GontardAbstract:This chapter discusses the use of Wheat Gluten (WG) based materials for food packaging. It presents the two technological processes to prepare WG-based materials and reviews the ways to modulate mechanical and mass transfer properties, with a specific section devoted to WG-based nanocomposites. The chapter also includes a case study of using WG-based materials (paper coated by Wheat Gluten) as modified atmosphere packaging for fruits and vegetables.
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How the biodegradability of Wheat Gluten-based agromaterial can be modulated by adding nanoclays
Polymer Degradation and Stability, 2011Co-Authors: Anne Chevillard, Helene Angellier-coussy, Valérie Guillard, Nathalie Gontard, Bernard Cuq, Guy César, Emmanuelle GastaldiAbstract:The objective of this work was to investigate the influence of clay nanoparticles on the biodegradability of Wheat Gluten-based materials through a better understanding of multi-scale relationships between biodegradability, water transfer properties and structure of Wheat Gluten/clay materials. Wheat Gluten/clay (nano)composites materials were prepared via bi-vis extrusion by using an unmodified sodium montmorillonite (MMT) and an organically modified MMT. Respirometric experiments showed that the rate of biodegradation of Wheat Gluten-based materials could be slowed down by adding unmodified MMT (HPS) without affecting the final biodegradation level whereas the presence of an organically modified MMT (C30B) did not significantly influence the biodegradation pattern. Based on the evaluation of the water sensitivity and a multi-scale characterization of material structure, three hypotheses have been proposed to account for the underlying mechanisms. The molecular/macromolecular affinity between the clay layers and the Wheat Gluten matrix, i.e. the ability of both components to establish interactions appeared as the key parameter governing the nanostructure, the water sensitivity and, as a result, the overall biodegradation process.
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glass transition of Wheat Gluten plasticized with water glycerol or sorbitol
Journal of Agricultural and Food Chemistry, 1999Co-Authors: M Pouplin, And Andreas Redl, Nathalie GontardAbstract:The glass transition temperature of Wheat Gluten, plasticized with water, glycerol, or sorbitol, has been studied using dynamical mechanical thermal analysis. For the three plasticizers studied, the general behavior of the glass transition temperature broadly followed the Couchman−Karasz relation using a Wheat Gluten ΔCp of 0.4 J g-1 K-1. Compared on such a fractional weight basis, it could be concluded that the plasticizing effect of glycerol and sorbitol on Wheat Gluten proteins is less important than the plasticizing effect of water. A continuous curve was obtained with the three plasticizers when the evolution of the glass transition temperature was presented on a fractional molecular basis. This was related to the similar chemical structure of these three components containing hydroxyl groups. Keywords: Wheat Gluten; proteins; glass transition; plasticizers; thermodynamic model
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Edible and/or Biodegradable Wheat Gluten Films and Coatings
Plant Proteins from European Crops, 1998Co-Authors: Nathalie Gontard, Stephane GuilbertAbstract:Homogeneous, transparent, strong, water-resistant and highly gaseous (CO2/O2) selective films were obtained by dispersing Wheat Gluten proteins in absolute ethanol/acetic acid/water solvent, casting the film-forming solution obtained and drying. A combination of Wheat Gluten with lipidic compounds improved film water vapor barrier properties. The water vapor permeability of composite films was less than that obtained with low-density polyethylene. The methodological approach used was based on investigations of the functional qualities of Gluten films (mechanical, optical, gas barrier and water-solubility properties), electron microscopy and molecular studies. It is shown that the complexity and sensitivity of Gluten proteins, as well as the diversity of Gluten fractions (gliadins and Glutenins), can be used to produce films with very different functional properties from the same basic material. Thus, the choice of particular film-forming conditions and/or formulations (with additives), as well as the use of fractionation techniques, can be based on the need for specific film usages. However, casting film-forming solutions is not an easy process nor can it be developed on an industrial scale. Wheat Gluten is an amorphous polymer which undergoes glass transition at low temperature in the controlled presence of water or other plasticizers. Wheat Gluten proteins are then shaped by extrusion or injection molding, like standard synthetic polymers and at similar processing costs.
William J. Orts - One of the best experts on this subject based on the ideXlab platform.
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Thermoformed Wheat Gluten biopolymers
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Ferenc M. Pallos, George H. Robertson, Attila E Pavlath, William J. OrtsAbstract:The quantity of available Wheat Gluten exceeds the current food use markets. Thermoforming is an alternative technical means for transforming Wheat Gluten. Thermoforming was applied here to Wheat Gluten under chemically reductive conditions to form pliable, translucent sheets. A wide variety of conditions, i.e., temperature, reducing agents, plasticizers and additives were tested to obtain a range of elastic properties in the thermoformed sheets. These properties were compared to those of commercially available polymers, such as polypropylene. Elasticity of the Gluten formulations were indexed by Young's modulus and were in the range measured for commercial products when tested in the 30-70% relative humidity range. Removal of the gliadin subfraction of Gluten yielded polymers with higher Young's modulus since this component acts as a polymer-chain terminator. At relative humidity less than 30% all whole Gluten-based sheets were brittle, while above 70% they were highly elastic.
Haifeng Qian - One of the best experts on this subject based on the ideXlab platform.
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Enzymatic preparation and functional properties of Wheat Gluten hydrolysates
Food Chemistry, 2007Co-Authors: Xiangzhen Kong, Huiming Zhou, Haifeng QianAbstract:Abstract The water-insolublity of Wheat Gluten is one of the major limitations for its more extensive use in food processing. Wheat Gluten was enzymatically hydrolyzed by several commercially available proteases (Pancreatin Trypsin 6.0S, Porcine pepsin, Pancreatin and Alcalase 2.4L) with protein recovery varying from 42.5 ± 0.7% to 81.3 ± 0.1%. The hydrolytic efficiency of these proteases on Wheat Gluten was also compared. Alcalase served best for the preparation of Wheat Gluten hydrolysates (WGHs). Thus, Alcalase-assisted hydrolysates of Wheat Gluten (AWGHs) with different degrees of hydrolysis (DH 5.0, 10.0 and 15.0%) were further assessed for their functionalities. All the AWGHs had excellent solubility (>60%) over a pH range of 2–12. The emulsifying and foaming properties of AWGH with relatively low DH (5.0%) were remarkably higher compared to the original Gluten. However, extensive hydrolysis of Gluten resulted in remarkable reduction in emulsifying and foaming properties.
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Enzymatic hydrolysis of Wheat Gluten by proteases and properties of the resulting hydrolysates
Food Chemistry, 2007Co-Authors: Xiangzhen Kong, Huiming Zhou, Haifeng QianAbstract:Abstract The insolubility of Gluten in aqueous solutions is one of the major limitations for its more extensive use in food processing. Wheat Gluten was enzymatically hydrolyzed by several commercially available proteases (Alcalase 2.4L, PTN 6.0S, Pepsin, Pancreatin, Neutrase and Protamex™) with protein recovery of 81.3%, 42.5%, 53.3%, 61.6%, 46.3% and 43.8%, respectively. The hydrolytic efficiency of these proteases on Wheat Gluten was also compared. Alcalase served best for the preparation of Wheat Gluten hydrolysates with the maximum degree of hydrolysis (DH) 15.8%. Subsequently, the solubility of Wheat Gluten hydrolysates (WGHs) obtained with those enzymes was comparably evaluated. The products had excellent solubility (>60%) over a pH range of 2–12. The molecular weight distribution of WGHs was further determined by SDS-PAGE and size exclusion chromatography on Sephadex G-15. The results showed that with the increasing of DH values, there occurred a large amount of smaller polypeptides.
