Intrinsic influence of various plasticizers on functional properties and reactivity of wheat gluten thermoplastic materials |
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| Affiliation: | 1. INRA-UMR IATE, 2 Place Viala, Montpellier Cedex 1, France;2. Amylum Europe N.V., Burchtstraat 10, 9300 Aaslt, Belgium;1. Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Box 2463, B-3001 Leuven, Belgium;2. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China;2. China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, China;3. Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland;4. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;1. Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS 66506, USA;2. Southern Regional Research Center, USDA Agricultural Research Service, 1100 Robert E. Lee Blvd., New Orleans, LA 70124, USA;3. Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA;1. Food Science Department, Federal University of Lavras (UFLA), 37200-000, Lavras, MG, Brazil;2. National Agricultural Nanotechnology Laboratory, Embrapa Instrumentação, São Carlos, 13560-970, SP, Brazil;3. Chemistry Department, Federal University of Minas Gerais, 37200-000, Belo Horizonte, MG, Brazil |
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| Abstract: | 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. |
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