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Forskningsartikel2016Vetenskapligt granskadÖppen tillgång

Innovative Gliadin/Glutenin and Modified Potato Starch Green Composites: Chemistry, Structure, and Functionality Induced by Processing

Muneer, Faraz; Andersson, Mariette; Koch, Kristine; Hedenqvist, Mikael S.; Gällstedt, Mikael; Plivelic, Tomas S.; Menzel, Carolin; Rhazi, Larbi; Kuktaite, Ramune


In this study, we combined two wheat proteins, gliadin (Gli)/glutenin (GT), and modified potato starch (MPS) into composites using extrusion. In the Gli/GT MPS composites, we studied the structural dynamics of proteins and starch, protein starch interactions, protein properties, and composite morphology in relation to mechanical and barrier properties. Materials with different ratios of Gli/GT and MPS were extruded using either glycerol or glycerol water at 110 and 130 degrees C. For the first time, a hierarchical hexagonal structure of Gli proteins was observed in Gli MPS composite at both extrusion temperatures. The higher temperature (130 degrees C) induced a higher degree of protein cross-links, an increase in the polymer size, and formation of beta-sheets compared to 110 degrees C. The combination of plasticizers (glycerol and water) favored a micro-structural morphology with improved gelatinization of starch, processability, as well as strength, stiffness, and extensibility of GT MPS composites. The highest amount of the oxidized proteins was observed in the samples with the highest protein content and at high extrusion temperature. The Gli- and GT MPS (30/70) samples showed promising oxygen barrier properties under ambient testing conditions. These findings provide in-depth information for tailoring the structural functional relationship of the Gli/GT-potato starch composites for their promising use in designing various green materials.


Biopolymer; Protein; Materials; Macromolecular structure; Protein-starch interactions

Publicerad i

ACS Sustainable Chemistry and Engineering
2016, Volym: 4, nummer: 12, sidor: 6332-6343