Biochemical properties of bioplastics made from wheat gliadins cross-linked with cinnamaldehyde

The aim of this work has been to study the modification of gliadin films with cinnamaldehyde as a potential cross-linker agent. The molecular weight profile and cross-linking density showed that cinnamaldehyde increased reticulation in the resulting films. The participation of free amino groups of the protein in the newly created entanglements could be a possible mechanism of connection between the polypeptidic chains. The combination of a Schiff base and a Michael addition is a feasible approach to understanding this mechanism. The protein solubility in different media pointed to lower participation by both noncovalent and disulfide bonds in stabilizing the structure of the cross-linked films. The new covalent bonds formed by the cinnamaldehyde treatment hampered water absorption and weight loss, leading to more water-resistant matrices which had not disintegrated after 5 months. The properties of this novel bioplastic could be modified to suit the intended application by using cinnamaldehyde, a naturally occurring compound.     

稻壳粉/改性脲醛树脂模压成型材料的力学性能

为了研究成型材料对模压花盆力学性能的影响,该文以改性脲醛树脂为基体树脂,稻壳与稻壳粉为增强材料,经混炼、热压、成型工序,制备出一种环保花盆。探讨了脲醛树脂改性、改性脲醛树脂用量、稻壳与稻壳粉比例以及湿循环处理对花盆力学性能的影响,采用热重分析仪(thermo-gravimetric analysis,TGA)及扫描电子显微镜(scanning electronic microscope,SEM)分析了秸秆花盆湿循环处理前后的热稳定性及微观结构。结果显示:改性脲醛树脂和稻壳粉有利于改善秸秆花盆的力学性能,当增强填料与基体树脂的比例为1:0.5,稻壳占稻壳粉的质量分数为30%时,花盆的静曲强度(modulus of rupture,MOR)、弹性模量(modulus of elastic,MOE)及拉伸强度(tensile strength,TS)分别达75.48 MPa、16.06 GPa、17.44 MPa;湿循环处理试验中,以稻壳为增强材料为例,当基体树脂为改性脲醛树脂时,其MOR、MOE及TS分别降低21.97%、24.91%、15.09%;当基体树脂为大豆蛋白改性脲醛树脂时,其MOR、MOE和TS分别降低9.92%、15.37%、30.10%。热重分析发现湿循环处理后花盆热稳定性有所提高,微商热重出现最大失重率的温度向高温侧偏移29.5℃。扫描电子显微镜分析表明湿循环处理后样品表面粗糙度增加,增强体与树脂发生分离。该研究结果为进一步研究秸秆花盆制作工艺和使用年限的相关性提供理论依据。     

凹凸棒石改性甘蔗渣/麦秸木质陶瓷制备与性能

为资源化利用甘蔗渣和麦秸等废弃物,以甘蔗渣、麦秸以及凹凸棒石为原料,以酚醛树脂为黏结剂,采用混合后热压再烧结的工艺制备凹凸棒石改性甘蔗渣/麦秸木质陶瓷,试验制备出了各温度点下的木质陶瓷材料并对其真密度、体积密度、显气孔率、抗弯强度、电阻率等性能进行了测试,对该材料的性能、形成机理及规律进行了分析,初步揭示了原料选择、原料配比、温度等参数对制备过程及材料性能的影响。试验结果证明了通过该工艺用甘蔗渣（麦秸）和凹凸棒石制备木质陶瓷的可行性,同时也表明烧结温度对材料性能影响很大,坯体在700～800℃保护气氛下煅烧可提高传统木质陶瓷的强度而不影响木质陶瓷导电性。试验为甘蔗渣（麦秸）等植物残渣以及凹凸棒石的利用提供了新的途径。     

Sequential extraction and quantitative recovery of gliadins, glutenins, and other proteins from small samples of wheat flour

Methods to sequentially extract and fractionate wheat flour proteins were evaluated to reliably quantify gliadins, glutenins, and albumins/globulins in single flour samples. Compositions of the resulting protein fractions were analyzed by RP-HPLC combined with SDS-PAGE. Unknown proteins were identified by mass spectrometry or N-terminal sequencing. The best separation and recovery of discrete albumin/globulin, gliadin, and glutenin fractions from the same flour sample was achieved by extraction with 0.3 M NaI in 7.5% 1-propanol followed by 2% SDS, 25 mM DTT in 25 mM TRIS, pH 8.0, and precipitation of the solubilized proteins with ammonium acetate/methanol followed by acetone. Average flour composition for the variety Butte86 was 10% albumin/globulin, 40% gliadin, and 48% glutenin. This method should be useful for determining flour composition in diverse samples and evaluating relationships between proteins and end-use functionality.     

Evolution of wheat gliadins conformation during film formation: a fourier transform infrared study

The secondary structures of wheat gliadins (a major storage protein fraction from gluten) in film-forming solutions and their evolution during film formation were investigated by Fourier transform infrared spectroscopy. In the film-forming solution, wheat gliadins presented a mixture of different secondary structures, with an important contribution of beta-turns induced by proline residues. The presence of plasticizer did not have any influence on protein secondary structure in the film-forming solution. The evolution of protein conformation was followed during drying; the major feature of this evolution was a clear growing of the infrared band at 1622 cm(-1), characteristic of intermolecular hydrogen-bonded beta-sheets. This revealed the formation of protein aggregates during film drying. The influence of the drying temperature on film properties and gliadin secondary structures was also investigated. Higher drying temperatures induced an increase of both the tensile strength of the films and the amount of beta-sheets aggregates. Although the appearance of heat-induced disulfide bridge cross-links has already been described, there is clear evidence that hydrogen-bonded beta-sheets aggregates are also induced by thermal treatment. It was not possible, however, to determine whether there is a direct relationship between the occurrence of these aggregates and the increase of the tensile strength of the films.     

Development and characterization of biodegradable films made from wheat gluten protein fractions

Gliadins and glutenins were extracted from commercial wheat gluten on the basis of their extractability in ethanol and used to produce film-forming solutions. Films cast using these gliadin- and glutenin-rich solutions were characterized. Glycerol was used as a plasticizer, and its effect on the films was also studied. Films obtained from the glutenin fraction presented higher tensile strength values and lower elongation at break and water vapor permeability values than gliadin films. Gliadin films disintegrated when immersed in water. The GAB isotherm model was used to describe the equilibrium moisture sorption of the films. The glycerol concentration largely modified mechanical and water vapor barrier properties of both film types.     

Functional properties of oat globulin modified by a calcium-independent microbial transglutaminase

Oat globulin was modified by a calcium-independent microbial transglutaminase (TG). The TG-polymerized protein had higher solubility than the control at acidic pH and had improved water- and fat-binding properties. Incubation of 10% (w/v) oat globulin dispersions in the presence of TG at 37 degrees C led to the formation of a well-developed viscoelastic gel network with a microstructure characterized by thick strands and large clusters. The TG-induced gels had higher modulus values, lower loss tangent values, and lower frequency dependency than the heat-induced gels. The TG-induced gel system has the characteristics of classical polymer gel with permanent "chemical" cross-links, whereas the heat-denatured system has the characteristics of a temporary "physical" gel with breakable cross-links. Fourier transform infrared spectroscopy showed marked shift and intensity changes in several major bands, suggesting pronounced changes in protein conformation during TG-induced gelation. Aggregation of protein molecules was also indicated by the progressive increases in two infrared bands (1679-1682 and 1622-1625 cm(-)(1)) associated with the formation of intermolecular beta-sheets and strands. Results suggest that new food polymers with unique functionality can be produced from oat globulin treated with TG and that elastic gels can be formed near neutral pH, instead of the alkaline pH required for thermally induced oat globulin gels.     

Characterization of biodegradable films obtained from cysteine-mediated polymerized gliadins

This study focuses on the effect exerted by interchain disulfide bonds on the functional properties of films made from gliadins when cross-linked with cysteine. Gliadins were extracted from commercial wheat gluten with 70% aqueous ethanol, and cysteine was added to the film-forming solution to promote cross-linking between protein chains. The formation of interchain disulfide bonds was assessed by SDS-PAGE analysis. Gliadin films treated with cysteine maintain their integrity in water and become less extensible while their tensile strength increases as a consequence of the development of a more rigid network. The glass transition temperature of cross-linked films shifts to slightly higher values. The plasticizing effects of glycerol and moisture are also demonstrated. The mechanical behavior of cysteine-cross-linked gliadin films was compared to that of polymeric glutenins. Cross-linked gliadins displayed tensile strength values similar to those of glutenin films but achieved slightly lower elongation values. Cysteine-cross-linked gliadin films present the advantage that they are ethanol soluble, facilitating film fabrication or their application as a coating for food or for any other film or surface.     

棉秆重组方材的机械加工性能

棉秆重组方材是一种新型人造生物质材料,它是棉秆材料化利用的一个新方向,其制备过程主要包括棉秆的疏解、干燥、施胶、组坯、四面加压以及后期处理。为了探明棉秆重组方材机械加工性能,为其高附加值加工利用提供技术依据,该研究参照美国材料与试验协会标准ASTM D1666-87和新西兰林业科学研究院制定的评价标准,分别对其刨削、砂光、铣削成型、钻孔、榫眼加工、车削及横截等7种机械加工性能进行测试和综合评价,并对各项机械加工缺陷进行分类,参照中国林业行业标准LY/T 2054-2012对棉秆重组方材进行综合评分。结果表明：棉秆重组方材的砂光、钻孔和铣削成型3项加工性能的质量等级均为优秀,其质量等级值分别为4.37、4.43和4.37。刨削、榫眼加工和车削的质量等级为良好,质量等级值分别为3.47、3.87和3.07。横截性能表现中等,质量等级值是2.63;在满分50分的机械加工性能综合评分中,棉秆重组方材得分为39.5;当刨削厚度一定时,每英寸刀痕数对刨削质量有较大影响,当每英寸刀痕数由25增加到48时,棉秆重组方材刨削性能明显提高。砂光处理可明显改善刨削加工后的缺陷,也是棉秆重组方材刨削后必要的加工工序;棉秆重组方材在机械加工过程中出现的主要缺陷有削片沟痕、毛刺沟痕、毛刺和撕裂等,在实际产品加工应用时,需充分考虑其加工特性,选择合理加工方式和参数,以期提高加工质量和效率。该研究结果有助于充分认识和开发棉秆重组方材的利用潜能,对优化棉秆重组方材性能、提高其加工利用水平具有重要意义。     

Physical properties of octenyl succinic anhydride modified rice,wheat, and potato starches

The physical properties of octenyl succinic anhydride (OSA) starches prepared from rice, wheat, and potato starches were studied. Rice and wheat OSA starches had significantly higher peak viscosity (PV), hot paste viscosity (HPV), and cool paste viscosity (CPV), but potato OSA starch had only significantly higher CPV, relative to the native starch. The gel hardness was higher with lower degree of substitution (DS) but lower with higher DS OSA compared to native starch. The swelling volumes (SV) of rice and wheat OSA starches were significantly higher compared to native starch, but the SV of potato OSA starch was slightly lower at high DS. The gelatinization temperature (GT) of rice OSA starches was sharply lower at low DS; for wheat OSA starch it was slightly lower even at high DS, but potato OSA starches had higher GT than the native starch. The enthalpy of all the OSA starches decreased gradually with increased DS. This study showed that the magnitude of changes in physical properties of OSA-modified starches depends not only on their DS but also on the botanical origin of the native starches.     

Functional traits associated with nitrogen use efficiency in wheat

The association between functional traits and nitrogen use efficiency (NUE) was investigated to assist the breeding of nitrogen (N) use-efficient bread wheat (Triticum aestivum ssp. aestivum) varieties. This study combined results from a climate chamber experiment involving 41 spring wheat varieties and a field experiment involving six winter and six spring wheat varieties grown with and without the application of mineral N fertiliser. The climate chamber experiment was analysed by partial least squares (PLS) regression, with several predictors and NUE as response, to identify traits related to NUE. Specific hypotheses were then tested in the field experiment. The PLS indicated six traits of particular importance for overall NUE: leaf chlorophyll (SPAD value) of the top leaf at stem elongation, grains ear^?1, ears pot^?1, straw biomass pot^?1, days between emergence and anthesis, and days between emergence and completed senescence. In the field experiment, the SPAD value of flag leaves of winter wheat around anthesis was positively correlated with NUE and total grain N, at both N levels. Fast development was positively correlated with high NUE and N uptake efficiency in spring wheat. Early senescence of the flag leaf was positively correlated with grain N concentration and negatively correlated with grain-specific N efficiency in winter wheat at low N fertilisation levels. The results indicate that high SPAD value of the top leaf might be a candidate trait that could be used in wheat breeding for improved NUE, while genetic variation in senescence could possibly be used to tailor varieties for different end-use quality when grown at low N. More studies are needed to validate these findings in other environments and for other genotypes.     

Oxygen permeability of films made from CO2-precipitated casein and modified casein

Oxygen permeabilities (OP) of CO(2)-casein (CO(2)CN), calcium caseinate (CaCN), and acylated casein (AcCN) films were determined as functions of % relative humidity (% RH), temperature, and plasticizer type. Tensile properties and water vapor permeabilities (WVP) were also measured. Plasticizers were glycerol (GLY) or a 3:1 ratio of GLY:poly(propylene glycol) (PPG), a hydrophobic plasticizer. OP of the CO(2)CN:GLY film was almost twice that of films containing either plasticizer at 35% RH, but its OP approached that of the other films at 70% RH. OP and WVP of films plasticized with GLY were greater than that for films plasticized with PPG. Plasticizer type had little impact on the tensile strength of CO(2)CN films while tensile strength of CaCN-GLY:PPG (3:1) films approximately doubled. Results show that structural dissimilarities in the films contribute to differences in OP only under conditions of low RH where the plasticizing effects of water are not significant.     

不同黏结剂组合甘蔗渣/麦秆碳复合材料制备与性能研究

该文以甘蔗渣、麦秆为原料,以酚醛树脂、羧甲基纤维素为黏结剂,采用混合后热压再烧结的工艺制备碳复合材料,试验制备了各温度点下的材料并对其残碳率、密度、气孔率、强度、电阻率等性能进行了测试, 对该材料的性能、形成机理及规律进行了分析,初步揭示了原料选择、配比、温度等参数对整个制备过程及复合材料性能的影响。试验结果证明：通过该工艺用甘蔗渣（麦秆）和酚醛树脂（羧甲基纤维素）制备复合材料可行的, 同时也表明黏结剂和烧结温度对碳复合材料性能影响很大,该试验为甘蔗渣（麦秆）等植物残渣的利用开辟了新的途径。     

Rheological properties of yoghurt made with milk submitted to manothermosonication

Manothermosonication (MTS) treatments, the simultaneous application of heat and ultrasound under moderate pressure, of milk during 12 s at 20 kHz ultrasound amplitude, 2 kg pressure, and 40 degrees C allowed elaboration of yoghurts with rheological properties superior to those of control yoghurts elaborated with untreated milk. Measurements performed on intact samples (compression tests, relaxation tests, and texture profile analysis) and on slowly stirred samples (flow curves, apparent viscosity, yield stress, and viscoelastic properties) showed that MTS yoghurts had stronger structures, which resulted in higher values of almost all of the many relevant rheological parameters. Homogenization of fat globules brought about by MTS treatments is not responsible for the superior properties of MTS yoghurts, because the control yoghurt was also elaborated with homogenized milk. These results show that MTS could be a useful tool to improve the texture of yoghurts.     

Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance

A pool of selected lactic acid bacteria was used to ferment durum wheat semolina under liquid conditions. After fermentation, the dough was freeze-dried, mixed with buckwheat flour at a ratio of 3:7, and used to produce the "fusilli" type Italian pasta. Pasta without prefermentation was used as the control. Ingredients and pastas were characterized for compositional analysis. As shown by two-dimensional electrophoresis, 92 of the 130 durum wheat gliadin spots were hydrolyzed almost totally during fermentation by lactic acid bacteria. Mass spectrometry matrix-assisted laser desorption/ionization time-of-flight and reversed phase high-performance liquid chromatography analyses confirmed the hydrolysis of gliadins. As shown by immunological analysis by R5-Western blot, the concentration of gluten decreased from 6280 ppm in the control pasta to 1045 ppm in the pasta fermented with lactic acid bacteria. Gliadins were extracted from fermented and nonfermented durum wheat dough semolina and used to produce a peptic-tryptic (PT) digest for in vitro agglutination tests on cells of human origin. The whole PT digests did not cause agglutination. Affinity chromatography on Sepharose-6-B mannan column separated the PT digests in three fractions. Fraction C showed agglutination activity. The minimal agglutinating activity of fraction C from the PT digest of fermented durum wheat semolina was ca. 80 times higher than that of durum wheat semolina. Pasta was subjected to sensory analysis: The scores for stickiness and firmness were slightly lower than those found for the pasta control. Odor and flavor did not differ between the two types of pasta. These results showed that a pasta biotechnology that uses a prefermentation of durum wheat semolina by selected lactic acid bacteria and tolerated buckwheat flour could be considered as a novel tool to potentially decrease gluten intolerance and the risk of gluten contamination in gluten-free products.     

Foaming properties of wheat gliadin

We studied gliadin solubility, surface tension and foam behavior, and the presence of different gliadin types in gliadin aqueous solutions and foams as a function of pH. Gliadin has excellent foaming properties only at neutral and alkaline pH. Its solubility is minimal near neutral pH, while almost complete at acidic and alkaline pH. Surface tensions of gliadin solutions are minimal around neutral pH, higher at alkaline pH, and highest at acidic pH, which corresponds well with their respective foaming properties. Foams at acidic and alkaline pH values are enriched in γ-gliadin, while foams at pH 8.0 have a similar distribution of α- and γ-gliadins. Thus, γ-gliadin predominantly contributes to the foaming properties of gliadin. The poor foaming properties of gliadin at pH 2.0 improve in the presence of 0.25 and 1.0% NaCl. It follows that the presence of positively charged amino acid residues hinders the formation of stable foam at acidic pH.     

Development of taxon-specific sequences of common wheat for the detection of genetically modified wheat

Qualitative and quantitative Polymerase Chain Reaction (PCR) systems aimed at the specific detection and quantification of common wheat DNA are described. Many countries have issued regulations to label foods that include genetically modified organisms (GMOs). PCR technology is widely recognized as a reliable and useful technique for the qualitative and quantitative detection of GMOs. Detection methods are needed to amplify a target GM gene, and the amplified results should be compared with those of the corresponding taxon-specific reference gene to obtain reliable results. This paper describes the development of a specific DNA sequence in the waxy-D1 gene for common wheat (Triticum aestivum L.) and the design of a specific primer pair and TaqMan probe on the waxy-D1 gene for PCR analysis. The primers amplified a product (Wx012) of 102 bp. It is indicated that the Wx012 DNA sequence is specific to common wheat, showing homogeneity in qualitative PCR results and very similar quantification accuracy along 19 distantly related common wheat varieties. In Southern blot and real-time PCR analyses, this sequence showed either a single or a low number of copy genes. In addition, by qualitative and quantitative PCR using wx012 primers and a wx012-T probe, the limits of detection of the common wheat genome were found to be about 15 copies, and the reproducibility was reliable. In consequence, the PCR system using wx012 primers and wx012-T probe is considered to be suitable for use as a common wheat-specific taxon-specific reference gene in DNA analyses, including GMO tests.     

Antioxidant properties of bran extracts from Trego wheat grown at different locations

The effects of growing conditions during the grain-filling period, including high temperature stress, total solar radiation, and average daily solar radiation, on the antioxidant properties of Trego wheat were evaluated. Bran extracts were prepared from Trego wheat, grown at four nonirrigated and one irrigated location in Colorado, and compared for their radical scavenging activities against ABTS*+ and DPPH*, Fe(2+) chelating capacities, and total phenolic contents. Significant differences in radical scavenging activities, chelating capacities, and total phenolic contents were detected among Trego bran samples grown at different locations, suggesting that growing conditions may influence the antioxidant properties of wheat. The bran sample obtained from Fort Collins had the strongest scavenging activity against either ABTS*+ or DPPH* radicals and the greatest chelating activity, whereas the highest total phenolic content was detected in bran samples from Walsh, indicating that each antioxidant activity may respond to the environmental changes differently. Positive correlations were detected between the DPPH* scavenging activity and either total solar radiation (r = 0.97, p = 0.03) or average daily solar radiation (r = 0.97, p = 0.03). In addition, HPLC analysis detected the presence of ferulic, syringic, vanillic, p-hydroxybenzoic, and coumaric acids in wheat bran. Additional research is needed to further investigate the effects of environmental conditions and the interactions between genotype and environmental factors on the antioxidant properties of wheat to promote the production of wheat with improved antioxidant properties by optimizing the growing conditions for a selected genotype.     

小麦品质指标与冠层光谱特征的相关性的初步研究

该文通过研究冬小麦体内生化组分之间的相互关系得出，开花期叶片全氮含量与类胡萝卜素与叶绿素a的比值之间存在极显著的负相关，决定系数为0.7245，通过研究光谱指数与叶片生化组分的关系得出开花期冬小麦叶片的类胡萝卜素与叶绿素a的比值与光谱结构不敏感植被指数(SIPI)之间存在极显著的正相关，决定系数达到0.7207，且研究了冠层生化组分与籽粒品质指标间的关系，得出开花期叶片全氮与籽粒蛋白质、湿面筋、干面筋和沉降值之间存在极显著正相关。小麦不同品质指标间存在相关性，其中蛋白质品质性状间的粗蛋白含量与湿面筋含量、     

Structure of polymeric polyphenols of cinnamon bark deduced from condensation products of cinnamaldehyde with catechin and procyanidins

Structures of two condensation products obtained by the reaction of cinnamaldehyde with (+)-catechin were determined by spectroscopic methods. One had two phenylpropanoid units at the C-6 and C-8 positions of the catechin skeleton. The other product had a dimeric structure with two catechin and two phenylpropanoid units. Matrix-assisted laser desorption time-of-flight mass spectrometric analysis of the reaction products of cinnamaldehyde with procyanidin B1 suggested that procyanidins were oligomerized in a manner similar to the reaction with catechin. Furthermore, (13)C NMR spectral comparison of the condensation products with the polymeric procyanidins obtained from commercial cinnamon bark strongly suggested that the procyanidins in the cinnamon bark also were polymerized by reaction with cinnamaldehyde.