Mechanical Properties and Network Structure of Wheat Gluten Foams

QS 20110523
This Article reports the influence of the protein network structure on the mechanical properties of foams produced from commercial wheat gluten using freeze-drying. Foams were produced from alkaline aqueous solutions at various gluten concentrations with or without glycerol, modified with bacterial cellulose nanosized fibers, or both. The results showed that 20 wt % glycerol was sufficient for plasticization, yielding foams with low modulus and high strain recovery. It was found that when fibers were mixed into the foams, a small but insignificant increase in elastic modulus was achieved, and the foam structure became more homogeneous. SEM indicated that the compatibility between the fibers and the matrix was good, with fibers acting as bridges in the cell walls. IR spectroscopy and SE-HPLC revealed a relatively low degree of aggregation, which was highest in the presence of glycerol. Confocal laser scanning microscopy revealed distinct differences in HMW-glutenin subunits and gliadin distributions for all of the different samples.

Kuktaite, RamuneKTH,Fiber- och polymerteknologi,Royal Institute of Technology (KTH)(Swepub:slu)48736 (författare)
Johansson, EvaSwedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Agrosystem(Swepub:slu)50282 (författare)
Hedenqvist, Mikael S.KTH,Fiber- och polymerteknologi(Swepub:kth)u10rkaxe (författare)
KTHFiber- och polymerteknologi (creator_code:org_t)
Sveriges lantbruksuniversitet

Ingår i:Biomacromolecules: American Chemical Society (ACS)12:5, s. 1707-17151525-77971526-4602

Av författaren/redakt...: Blomfeldt, Thoma ...; Kuktaite, Ramune; Johansson, Eva; Hedenqvist, Mika ...

Om ämnet

MEDICIN OCH HÄLSOVETENSKAP: MEDICIN OCH HÄLS ...; och Medicinsk biotek ...; och Medicinsk biotek ...

MEDICIN OCH HÄLSOVETENSKAP: MEDICIN OCH HÄLS ...; och Medicinska och f ...; och Cell och molekyl ...

LANTBRUKSVETENSKAPER: LANTBRUKSVETENSK ...; och Lantbruksvetensk ...; och Livsmedelsvetens ...

Kungliga biblioteket hanterar dina personuppgifter i enlighet med EU:s dataskyddsförordning (2018), GDPR. Läs mer om hur det funkar här.
Så här hanterar KB dina uppgifter vid användning av denna tjänst.