Nano-structure and properties of maize zein studied by atomic force microscopy

Atomic force microscopy was used to investigate the nanostructure of zein from maize (Zea mays). In aqueous ethanol solution zein exists as small globules with diameters between 150 and 550 nm. The mechanism of zein film formation was also explored. The characteristic film structure consists of a meshwork composed of doughnut structures formed from asymmetric rods joined to each other.     

Adhesion properties of wheat-based particles

Specific AFM analytical methods were tested to the surface evaluation of wheat powders at micrometric scale in dry conditions. The objective was to evaluate the adhesion properties of particles based on the main wheat endosperm components (starch, protein, and arabinoxylan) that are characterized by large diversity in terms of chemical composition and particle characteristics. Experiments were conducted by using the force spectroscopy mode to determine interactions generated by the surfaces of particles that were glued on AFM tips, and two reference flat and smooth surfaces, a glass and a polysine slide. Particular care has been devoted to characterize the surfaces in contact since local contact radius is a key parameter in the interpretation of the interactions. The statistical analysis of the normalized adhesion forces have shown the sensitivity of the AFM technique for hydrophobic wheat components and their correlation with the surface tension of the particles.     

Layer-by-layer assembly of lignosulfonates for hydrophilic surface modification

Lignosulfonates (LS) were used to modify the surface of a mica substrate using Cu²⁺ as the binding agent through layer-by-layer (LbL) self-assembly. The average thickness and roughness of the self-assembled multilayer of LS–Cu²⁺ complexes increased with the number of layers as revealed by atomic force microscopy. The hydrophilicity of the modified surface decreased with the increase in the number of layers. The contact angle was increased from 6.5° to 86° after the mica surface was coated with 18 layers of LS–Cu²⁺ complexes. This suggests that surface hydrophilicity can be modified in a controllable manner via LbL assembly of lignosulfonates.     

Impact of different isolation procedures on the functionality of zein and kafirin

Commercial corn prolamin (zein) aggregates in water at elevated temperatures into an extensible, viscoelastic gluten-like substance. This specific functionality of zein can be used in the production of gluten-free bread from true dough systems and not from batters. The present study examined laboratory-scale isolation of such functional zein from dry milled corn. RP-HPLC indicated that successful isolation procedures resulted in relatively pure α-zeins, with a maximum ratio of (β + γ)/α-zeins of about 10%. In the present study, such functional zeins were obtained by using 70% ethanol as the extractant, without added alkali or reducing agent in the main extraction step. In contrast, films could be cast from a wider range of zein isolates, also with higher ratios of (β + γ)/α-zeins. Isolation of the analogous prolamin (kafirin) from dry milled sorghum required a more hydrophobic extractant such as 83% isopropanol to achieve partial functionality. Such kafirin was able to aggregate in warm water, preferably when a reducing agent was added; however, it quickly became firm and lost its extensibility. The present study suggests that hydrophobic interactions rather than disulfide bonds are the key to gluten-like functionality of zein and kafirin.     

Effect of medium hydrostatic pressure on the properties of wheat flour main biopolymers

In our work, the effect of medium hydrostatic pressure on the properties of wheat flour's main ingredients, starch and proteins, is presented and discussed. The symbiotic effect of the different constituents via size exclusion chromatography, water binding, gelatinization experiments as well as atomic force microscopy measurements and X-ray diffraction is elucidated. From results of size exclusion chromatography and protein content analysis, prolamin fractions seemed to be most sensitive to pressure. Hydrostatic pressure, however, had a significant influence on the amount of bound water and gelatinization enthalpy, especially at moderate pressures and higher temperatures. In this case, an optimal interaction between macromolecules and water occurs. This was also confirmed by atomic force microscopy images and X-ray diffraction patterns. Amorphous and crystalline regions of starch granules were modified, depending on pressure and temperature. At medium pressure (200 MPa), water was pressed into the starch cavities remaining there, whereas higher pressure (600 MPa) led to complete flattening of the surface. With X-ray diffraction, it was shown that medium pressure had nearly no effect on molecular structure, whereas higher pressure caused thermal-like molecular modifications.     

Effect of chemical structure on the properties of UV-cured polyurethane acrylates films

The effect of compositions of isophorone diisocyanate (IPDI)/4,4′-diphenylmethane diisocyanate (MDI) and polypropylene oxide diol (PPG,M _w : 3000)/1,4-butane diol (BD) on the properties of UV-cured polyurethane acrylate films based on 2-hydroxyethyl acrylate (HEA) was examined. UV-curable polyurethane acrylates were formulated from the prepolymer, trimethylol propane triacrylate (TMPTA) as a reactive diluent, and 1-hydroxycyclohexyl ketone (Irgacure 184) as a photoinitiator. Dynamic mechanical thermal properties and elastic properties of UV-cured polyurethane acrylates was found to depend on the chemical composition of IPDI/MDI and PPG/BD. As the BD content increased, the tensile storage modulus of all series samples increased significantly. The storage modulus increased in the order of samples A (IPDI based samples)>samples B (IPDI/MDI (7/3 molar ratio) based samples)>samples C (IPDI/MDI (5/5 molar ratio) based samples at the same composition. Two distinct loss modulus peaks for all samples are observed owing to the soft segment glass transition temperature (T _gs ) and hard segment glass transition temperature (T _gh ). The difference betweenT _gs andT _gh (ΔT _g ) increases in the order of A>B>C at the same composition. In cycle test, the initial onset strain (%) was found to decrease with increasing BD content in PPG/BD and with increasing MDI content in IPDI/MDI.     

Effects of competition between phase separation and ester interchange reactions on the phase behavior in a phase-separated immiscible polyester blend: Monte carlo simulation

The effects of rate ratio of phase separation to ester interchange reactions and the repulsive pair interaction energy on the phase behavior in a phase-separated immiscible polyester blend are investigated using a Monte Carlo simulation method. The time evolution of structure factor and the degree of randomness are monitored as a function of homogenization time. When the phase separation is dominant over ester interchange reactions, the domain size slowly increases with homogenization time. However, when the pair interaction becomes less repulsive, the domain size does not significantly change with homogenization time. On the other hand, when ester interchange reactions are dominant over the phase separation, the homogenization proceeds without a change in the domain size. The higher the extent of phase separation, the lower the increasing rate of the DR. However, when the phase separation is sufficiently dominant, the effect of the extent of phase separation on the increasing rate of the degree of randomness become less significant.     

Effect of nanoclay incorporation method on mechanical and water vapor barrier properties of starch-based films

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 V_A-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 (K^w) was 60% lower than that of the control samples. The K^w 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.     

Towards the understanding of bread-making quality in organically grown wheat: Dough mixing behaviour,protein polymerisation and structural properties

Achieving high quality of organic bread is a major objective of organic wheat production. The aim of the present study was to understand the mechanisms related to bread-making quality in organically grown wheat genotypes from a diverse background. Fifty one organically grown winter and spring wheat genotypes were evaluated for percentage of unextractable polymeric proteins in total polymeric proteins (%UPP) in flour and dough, mixing behaviour and structural properties. The results showed a large variation in genotypes for %UPP in flour, changes in %UPP at mixing, mixing parameters and structural properties. Genotypes with high %UPP in flour and low change in %UPP at optimum mixing were; Agron, Hjelmqvist 6357 blå and Effrada. The light microscopy (LM) and confocal laser scanning microscopy (CLSM) results confirmed that genotypes with high %UPP in flour and a low change at optimal mixing resulted in a more extended protein network (continuous and interconnected) at mixing as compared to the other genotypes. Genotypes with good mixing properties as to the mixograph analyses were; Diamant ax, Lantvete Gotland 4496 spelt, Erbe brun and Jacoby 59. The present study shows the presence of opportunities to select genotypes suitable for cultivation and breeding of bread wheat for organic production.     

Improving the barrier and mechanical properties of corn starch-based edible films: Effect of citric acid and carboxymethyl cellulose

The films produced from pure starch are brittle and difficult to handle. Chemical modifications (e.g. cross-linking) and using a second biopolymer in the starch based composite have been studied as strategies to produce low water sensitive and relatively high strength starch based materials. A series of corn starch films with varying concentrations (0-20%, W/W) of citric acid (CA) and carboxymethyl cellulose (CMC) were produced by casting method. The effects of CA and CMC on the water vapor permeability (WVP), moisture absorption, solubility and tensile properties were investigated. The water vapor barrier property and the ultimate tensile strength (UTS) were improved significantly (p < 0.05) as the CA percentage increased from 0 to 10% (W/W). At the level of 15% (W/W) CMC, the starch films showed the lowest WVP values (2.34 × 10⁻⁷ g Pa⁻¹ h⁻¹ m⁻¹) and UTS increased from 6.57 MPa for the film without CMC to 16.11 MPa for that containing 20% CMC.     

Effect of heat on rheology,surface hydrophobicity and molecular weight distribution of glutens extracted from flours with different bread-making quality

Gluten was extracted from flours of several different wheat varieties of varying baking quality. Creep compliance was measured at room temperature and tan δ was measured over a range of temperatures from 25 to 95 °C. The extracted glutens were heat-treated for 20 min at 25, 40, 50, 60, 70 and 90 °C in a water bath, freeze-dried and ground to a fine powder. Tests were carried out for extractability in sodium dodecyl sulphate, free sulphydryl (SH) groups using Ellman's method, surface hydrophobicity and molecular weight (MW) distribution (MWD) using field-flow fractionation and multi-angle laser light scattering. With increasing temperature, the glutens showed a decrease in extractability, with the most rapid decreases occurring between 70 and 90 °C, a major transition in tan δ at around 60 °C and a minor transition at 40 °C for most varieties, a decrease in free SH groups and surface hydrophobicity and a shift in the MWD towards higher MW. The poor bread-making variety Riband showed the highest values of tan δ and Newtonian compliance, the lowest content of free SH groups and the largest increase of HMW/LMW with increasing temperature. No significant correlations with baking volume were found between any of the measured parameters.     

Effect of thermal modification on the properties of narrow-leaved ash and chestnut

The concept of thermal modification has evolved from a challenging research program to commercial reality in several European countries in recent years. The aim of this study is to determine the change of various physical properties (oven-dry density, air-dry density, weight loss, swelling and anti-swelling efficiency (ASE)), compression strength parallel to grain, colour difference (ΔE), glossiness and surface roughness of narrow-leaved ash (Fraxinus angustifolia Vahl.) and chestnut (Castanea sativa Mill.) woods after heat treatment under different temperatures and durations. For this study two different temperatures (160 °C and 180 °C) and two different durations (2 h and 4 h) were considered. A stylus method was employed to evaluate the surface characteristics of the samples. Roughness measurements by the stylus method were made in the direction perpendicular to the fiber. Four main roughness parameters which are mean arithmetic deviation of profile (R_a), mean peak-to-valley height (R_z), root mean square roughness (R_q), and maximum roughness (R_y) obtained from the surface of wood were used to evaluate the effect of heat treatment on the surface characteristics of the specimens. The properties studied were significantly different (p = 0.05) at two temperatures and two durations of heat treatment. Based on the findings of this study, the results showed that oven-dry density, air-dry density, swelling, compression strength parallel to grain and surface roughness decreases with increasing heat treatment temperature and time.     

Effect of aging at different temperatures on LAOS properties and secondary protein structure of hard wheat flour dough

The effects of aging from t = 0–108 h at two different temperatures (4 and 25 °C) on the non-linear viscoelastic rheological properties and secondary protein structure of hard wheat flour dough (HWD) were investigated using large amplitude oscillatory shear tests (LAOS) coupled with Fourier transform infrared spectroscopy (FTIR) and SDS-PAGE. Storage (G') and loss (G'') moduli rapidly decreased during aging at 25 °C. Subjecting HWD to progressively longer aging times at 25 °C caused dramatic changes in the non-linear viscoelastic properties demonstrated by strain softening (negative values of e₃/e₁) and shear thinning (negative values of v₃/v₁) behavior. Elastic Lissajous curves of the unaged control dough showed clockwise turn and wider elliptical trajectories as dough aging proceeds especially at higher temperatures. Other non-linear LAOS parameters (G'_M-G''_L, η'_M-η'_L, S and T) supported that aging process at higher temperature caused a progressive change in dough structure from strain stiffening to strain softening behavior while dough samples aged at 4 °C showed fairly close behavior with the control dough sample. FTIR spectra indicated that the relative content of β-sheet and β-turn structures decreased while the content of α-helix structure increased for all dough samples as a result of dough aging. SDS-PAGE results supported the breakdown of high molecular weight (HMW) and low molecular weight (LMW) glutenin subfractions. Aging at the higher temperature of 25 °C decreased the HMW/LMW ratio from 0.77 to 0.59, while the ratio was 0.73 for the dough aged at 4 °C which is fairly close to the control sample. Our results show that the degradation rate of gluten/starch network was triggered by aging at higher temperature, longer aging time, and natural fermentation which resulted in increasing acidity and increase in endogenous proteolytic and amylolytic activity, and also increasing gluten solubility and break down of intermolecular disulfide bonds at acid pH.     

Effect of glycerol cross-linking and PDI on the shape memory effect and mechanical properties of polyurethane

A series of shape memory polyurethane (PU) copolymers synthesized from 1,4-phenyldiisocyanate (PDI), poly(tetramethyleneglycol) (PTMG), 1,4-butanediol (BD) as a chain extender, and glycerol as a cross-linking agent were tested for the mechanical properties and the shape memory effect at the temperature 20 °C above melting temperature (T _m), and were compared with other PUs synthesized from 4,4′-methylene-bis-phenyldiisocyanate (MDI), PTMG, and BD. Mechanical properties and shape memory effect were improved substantially by adopting both PDI and glycerol. Interestingly, enthalpy of melting and T _m were not affected by the glycerol content. Vibration and shock absorption ability was investigated by measuring both loss tan δ and storage modulus with dynamic mechanical analyzer (DMA).     

Effect of enzymatic treatment and reactive dyeing on the low stress mechanical properties of linen fabric

The present study was concerned mainly with the assessment of the modification of low stress mechanical properties of linen fabric that were induced by enzymatic treatment. In addition, the effect of dyeing with reactive dye on the enzyme treated linen fabric on the low stress mechanical properties were also investigated. Kawabata Evaluation System for Fabric (KES-F) instrument was used for assessing the low stress mechanical properties, i.e. tensile, shearing, bending, compression, and surface properties. Experimental results showed that the enzymatic treatment could alter those properties to different extent depending much on the concentration of enzyme used.     

开花期喷施表油菜素内酯对豫麦49 蔗糖代谢和产量的影响

以豫麦49为供试材料,在大田试验条件下研究了开花期喷施表油菜素内酯（epi—BR）对小麦蔗糖代谢及其关键酶活性和产量的影响。结果表明,开花期喷施epi—BR提高了旗叶的叶绿素含量,增加了磷酸蔗糖合成酶（SPS）活性和蔗糖含量;增强了籽粒中蔗糖合成酶（SS）活性,加速了籽粒中蔗糖的降解,进而增加了穗粒数、粒重和产量。在本试验条件下,开花期喷施10．0μg／L的epi—BR的处理小区产量比对照提高了8．6％。     

茶多酚与油菜花粉提取物对前列腺癌细胞生长抑制效果比较研究

为研究茶多酚（TP）与油菜花粉提取物对前列腺癌细胞生长抑制效果的差异,应用细胞培养技术、MTT显色试验测定（IC₅₀）法、荧光显微镜观察癌细胞形态变化。结果表明,除花粉醇溶性提取物（B）对前列腺癌细胞没有明显抑制作用外,花粉水溶性提取物（A）及A（B）与TP的等比例混合物均有显著的抑制作用,A、A+TP、B+TP和TP的IC₅₀依次为1470、752、82、45 μg/mL,B+TP对PC-3的生长均有抑制作用,且成剂量效应和时间效应关系,经B+TP处理的PC-3癌细胞,用荧光显微镜可以看到癌细胞的凋亡小体。     

Effect of metallocene-catalyzed polyethylene on the rheological and mechanical properties of poly(phenylene sulfide)/polyethylene blends

Blends of poly(phenylene sulfide) (PPS) and polyethylene, either linear low density polyethylene (LLDPE) or metallocene-catalyzed polyethylene (MPE), that were prepared by melt blending, were investigated. From the rheological properties as determined by capillary rheometry, the melt viscosity of both PPS/LLDPE and PPS/MPE blends was low when PE was in dispersed phase, but high melt viscosity was observed for both blends with PPS in dispersed phase. Significant differences depending on the composition were found in the mechanical properties such as percent elongation at break and notched Izod impact strength. In addition, dispersed phase morphology of the blends was analyzed by a scanning electron microscope (SEM), together with brief discussion about the difference between them.     

Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten III. Studies on gluten films

Numerous gluten preparations were produced by the variation of pressure and temperature. Optimal conditions for the production of gluten films on a laboratory-scale were by suspending of gluten (1 g) in a mixture of ethanol (3 mL), glycerol (0.5 g) and conc. formic acid (10 mL), casting and drying at 40 °C. Small-scale laboratory methods for the production of gluten films by casting and moulding were developed. Film strips obtained were examined by micro-extension tests, which resulted in curves similar to extensigrams for dough and gluten and allowed the determination of the resistance to extension, extensibility and elasticity. The results demonstrated that pressure treatment of gluten in combination with variable cultivars, temperature, process parameters and additives, allow the production of films with a wide range of rheological properties – from soft and smooth to strong and hard rubber like. Finally, it was demonstrated that the addition of fibres to gluten enhanced the stability of films. Thus, high pressure treatment allows a selective modification of gluten as raw material for film production. In comparison with conventional plastic films, gluten films have considerable advantages, because they can be produced from renewable plants and they are readily biodegradable.     

羧基化壳寡糖络合碘（CCOS-I）对水稻纹枯病菌的抑制作用及机理初讨

为明确羧基化壳寡糖络合碘（CCOS-I）对水稻纹枯病的防治作用,以 20%井冈霉素可湿性粉剂为对照药剂,测定 CCOS-I 对水稻纹枯病菌的室内抑菌效果和田间防效,以及对超氧化物歧化酶（superoxidedismutase,SOD）、叶片过氧化物酶（peroridase,POD）、多酚氧化酶（polyphenol oxidase,PPO）、苯丙氨酸解氨酶（phenylalanine ammonia-lyase,PAL）和 β-1,3-葡聚糖酶（β-1,3-glucanase）等相关防御酶活性的影响。结果表明：羧基化壳寡糖络合碘对该病菌抑制效果明显,经室内毒力测定,其 EC50 值 12.22 mg/L,明显高于对照药剂 20%井冈霉素粉剂。田间药效试验结果表明,在水稻第 3 次用药后 14 d,100 g/hm2 的羧基化壳寡糖络合碘防效达到 80.66%,与井冈霉素有效剂量 150 g/hm2 的效果相当,优于同剂量井冈霉素处理。CCOS-I 在试验剂量范围内对水稻纹枯病有很好的防治作用,且对水稻生长无任何药害现在发生,可以诱导水稻相关防御酶活性提高,适用于水稻纹枯病的防治,具有一定的开发推广价值。