Enhanced water absorption of wheat gluten by hydrothermal treatment followed by microbial transglutaminase reaction

2010 ◽  
Vol 90 (4) ◽  
pp. 658-663 ◽  
Author(s):  
Song Liu ◽  
Dongxu Zhang ◽  
Long Liu ◽  
Miao Wang ◽  
Guocheng Du ◽  
...  
Keyword(s):  
Water Absorption ◽  
Hydrothermal Treatment ◽  
Wheat Gluten ◽  
Microbial Transglutaminase

scholarly journals Preparation and characteristics of gelatin sponges crosslinked by microbial transglutaminase

PeerJ ◽  
2017 ◽  
Vol 5 ◽  
pp. e3665 ◽  
Author(s):  
Haiyan Long ◽  
Kunlong Ma ◽  
Zhenghua Xiao ◽  
Xiaomei Ren ◽  
Gang Yang
Keyword(s):  
Cell Proliferation ◽  
Water Absorption ◽  
Crosslinking Agent ◽  
Microbial Transglutaminase ◽  
High Porosity ◽  
Cell Compatibility ◽  
High Viability ◽  
Good Biocompatibility ◽  
The Stability

Microbial transglutaminase (mTG) was used as a crosslinking agent in the preparation of gelatin sponges. The physical properties of the materials were evaluated by measuring their material porosity, water absorption, and elastic modulus. The stability of the sponges were assessed via hydrolysis and enzymolysis. To study the material degradation in vivo, subcutaneous implantations of sponges were performed on rats for 1–3 months, and the implanted sponges were analyzed. To evaluate the cell compatibility of the mTG crosslinked gelatin sponges (mTG sponges), adipose-derived stromal stem cells were cultured and inoculated into the scaffold. Cell proliferation and viability were measured using alamarBlue assay and LIVE/DEAD fluorescence staining, respectively. Cell adhesion on the sponges was observed by scanning electron microscopy (SEM). Results show that mTG sponges have uniform pore size, high porosity and water absorption, and good mechanical properties. In subcutaneous implantation, the material was partially degraded in the first month and completely absorbed in the third month. Cell experiments showed evident cell proliferation and high viability. Results also showed that the cells grew vigorously and adhered tightly to the sponge. In conclusion, mTG sponge has good biocompatibility and can be used in tissue engineering and regenerative medicine.

gluten quality involves the addition of low levels of gluten, ied typically are compared to results obtained by some about 2%, to a standard test flour, which often is of a type of baking test. McDermott [85] compared baking "weak" type, and observing the effects on bread quality. (Chorleywood bake test) and other properties of 30 com-Water absorption is adjusted as appropriate for the gluten mercial glutens, mostly of European origin (Table 8), and levels added [23]. A stressed gluten-enriched baking test found that under his test conditions six samples were of was identified [31], which assumes that gluten is added to relatively poor quality; correlation between baking perfor-enable production of specialty breads using substantial mance and other measured properties was not high. levels of non-gluten-containing ingredients such as rye Weegels and Hamer [130] studied a group of 32 European flour, dietary fiber, bran and germ, or raisins [49]. Czucha-commercial glutens. These workers devised a test involv-j owska and Pomeranz [31] described a simple, repro-ing protein content, denaturation index (based on a series ducible method for baking undiluted gluten, highly corre-of sodium dodecyl sulfate sedimentation measurements), lated with the gluten-enrichment baking test. and extensigraph resistance; a model utilizing these tests A prime reason for performing end-use tests of func-was able to predict 59% of the baking quality variation of tionality, of course, is to monitor variations in the quality the glutens. Bushuk and Wadhawan [20] examined 27 of commercial wheat glutens that can occur. Differences commercial gluten samples, although only 8 were subject-among commercial gluten are usually attributable to varia-ed to extensive end-use testing; the highest correlation co-tions in the starting material, wheat or flour, and/or efficients were between loaf volume and acetic acid-solu-changes caused by production processing conditions. Dur-ble protein (r = 0.88) and between loaf volume and ing processing, the drying of gluten is critical, as noted fluorescence of acetic acid extract (r = 0.98). above, and investigators have shown that less than opti-mum heat treatment can lower the baking quality of gluten (b) Nonbaking Tests. Considerable efforts have been [14,49,98,111,130]. However, McDermott [85] reported expended in developing nonbaking tests to evaluate the no definite relationship between manufacturing variables quality or vitality of wheat gluten for baking purposes. The and gluten quality in a group of 30 commercial glutens. baking test is often cited as being labor intensive, relative-Dreese et al. [38] studied commercial and hand-washed ly expensive, requiring skilled workers, and not effectively lyophilized gluten and found that differences were more differentiating gluten quality [86]. The farinograph has attributable to washing procedures than to drying proce-been used to evaluate gluten for many years. The usual ap-dures. proach has been to test the gluten as a gluten-flour mixture Results obtained by other methods that have been stud-(e.g., Refs. 5, 18, 36, and 49), while an alternative method TABLE 8 Properties of 30 Commercial Glutens Baking performance Property Average Range Poor Average Good Increase in loaf volume, %a 10 7.7-12.2 8.3 10.2 11.8 Protein, %b 77.4 66.4-84.3 76.2 77.4 81.1 Moisture, % 7.55.3-10.2 8.877.7 Particle size, % <160 p.m 88.8 55.8-98 80.5 91 90.3 Color 68.3 56.5-75 65.2 68.9 69.5 Lipid, % 5.84.2-7.65.86.15.1 Ash, % 0.69 0.44-0.94 0.71 0.74 0.6 Chloride, %` 0.08 0.01-0.28 0.10.08 0.08 Water absorption, mug protein 2.37 1.84-2.93 2.26 2.45 2.29 SDS sedimentation volume, ml/g protein 99 55-159 70 107 127 Lactic acid sedimentation, % reduction in turbidity 18 2-68 49 11 7 Hydration time, min 0.90.2-10 2.72.40.6 Extensibility, units/min 3.80.7-9.33.23.93.9 Viscosity, cP 117 73-222 159 109 101 '2% gluten protein. Dry matter basis. `As NaCl. Source: Ref. 85.

2000 ◽  
pp. 779-792
Keyword(s):  
Acetic Acid ◽  
Water Absorption ◽  
Wheat Gluten ◽  
Sodium Dodecyl ◽  
Standard Test ◽  
Loaf Volume ◽  
Performance Property ◽  
Baking Quality ◽  
Gluten Quality ◽  
End Use

Improvement of Mechanical Properties and Water Absorption in Wheat Gluten by Epoxidized Natural Rubber

2019 ◽  
Vol 891 ◽  
pp. 163-168
Author(s):  
Kantima Chaochanchaikul
Keyword(s):  
Natural Rubber ◽  
Water Absorption ◽  
Thermal Analyses ◽  
Wheat Gluten ◽  
Research Work ◽  
Decomposition Temperature ◽  
Epoxidized Natural Rubber ◽  
Elongation At Break ◽  
Opposite Behavior ◽  
Internal Mixer

TThe aims of this research work were to improve touhgness and water resistance of wheat gluten (WG) by epoxidized natural rubber (ENR) compared to glycerol. WG specimens were mixed and prepared by internal mixer and compression molding machine, respectively. ENR and glycerol were varied from 10 to 40 wt%. Effects of modifier types and contents on WG were evaluated by tensile, impact and water absorption testings and microstructure and thermal analyses. The increase of ENR or glycerol contents led to the increase of toughness by considering the increase of impact strength and elongation at break. Glass transition temperature of WG tended to decrease with the increase of ENR or glycerol contents, especially for glycerol. The presence of glycerol affected to the decomposition temperature values whereas ENR did not affect to decomposition. ENR improved water resistant of WG specimen but trend of glycerol showed the opposite behavior. Weight loss of modified WG with glycerol was found at immersion time of 1440 min.

Aggregation behavior of wheat gluten during carboxylic acid deamidation upon hydrothermal treatment

2011 ◽  
Vol 54 (1) ◽  
pp. 129-136 ◽  
Author(s):  
Lan Liao ◽  
Tong-xun Liu ◽  
Mou-ming Zhao ◽  
Hai-feng Zhao ◽  
Cun Cui
Keyword(s):  
Carboxylic Acid ◽  
Hydrothermal Treatment ◽  
Wheat Gluten ◽  
Aggregation Behavior

Wheat Gluten Blends with a Macromolecular Cross-Linker for Improved Mechanical Properties and Reduced Water Absorption

2014 ◽  
Vol 2 (11) ◽  
pp. 2554-2561 ◽  
Author(s):  
Cheng Diao ◽  
Hongwei Xia ◽  
Iman Noshadi ◽  
Baishali Kanjilal ◽  
Richard S. Parnas
Keyword(s):  
Mechanical Properties ◽  
Water Absorption ◽  
Wheat Gluten ◽  
Cross Linker ◽  
Reduced Water

scholarly journals KARAKTERISTIK MUTU BUBUK OKARA HASIL KERAGAMAN PERLAKUAN HIDROTERMAL DAN SUHU PENGERINGAN

2019 ◽  
Vol 13 (02) ◽  
pp. 108
Author(s):  
Iwan Taruna
Keyword(s):  
Water Absorption ◽  
Hydrothermal Treatment ◽  
Ph Value ◽  
Particle Density ◽  
B Value ◽  
Absorption Capacity ◽  
Convective Drying ◽  
Enzymatic Browning ◽  
Oil Absorption ◽  
Water Absorption Capacity

The present study aimed to investigate the influences of experimental variables, i.e. hydrothermal treatments (whithout and treated) and convective drying temperatures (70, 80 and 90°C) on the quality characteristics of okara powders. The quality parameters of the okara powder studied in this experiment consisted of color attributes, particle density, water absorption capacity, oil absorption capacity, pH, viscosity, and non-enzymatic browning. The results showed that the quality of okara powders varied depending on the experimental variables. Hydrothermal treatment and drying of okara at lower temperatures could increase the brightness (L value) from 62.37 to 70.23, and increased the b value of okara powder color from 43.65 to 49.16. However, the particle density (1.04-1.35 g/cm3) and pH value (6.48-6.78) of okara powders were not significantly affected by hydrothermal treatment. The okara powder solution with hydrothermal treatment (2.10-4.50 cP) showed a lower average viscosity value compared to okara powder without hydrothermal treatment ((2.60-4.80 cP). The study also concluded that okara powder absorbed significantly more water rather than absorbing oil, as indicated by the value of water absorption capacity (4.7-5.7 mL/g), which greater than oil absorption capacity (1.1-1.4 mL/g). Non-enzymatic browning occurrence on okara powder samples (OD = 0.52-0.66) was more affected by the drying temperature than hydrothermal treatment. Keywords: convective drying, hydrothermal treatment, okara powder quality

Functional modification of vital wheat gluten with corn syrup using hydrothermal treatment

2005 ◽  
Vol 86 (2) ◽  
pp. 251-257
Author(s):  
Harmit Singh ◽  
Finlay MacRitchie ◽  
Yangsoo Kim ◽  
Ronald L Madl ◽  
Thomas J Herald
Keyword(s):  
Hydrothermal Treatment ◽  
Wheat Gluten ◽  
Corn Syrup ◽  
Functional Modification ◽  
Vital Wheat Gluten

scholarly journals Bio-based Blends of Wheat Gluten and Maleated Natural Rubber: Morphology, Mechanical Properties and Water Absorption

2016 ◽  
Vol 89 ◽  
pp. 264-273 ◽  
Author(s):  
Sudsiri Hemsri ◽  
Chanchai Thongpin ◽  
Natdanai Supatti ◽  
Peerada Manomai ◽  
Auttasit Socharoentham
Keyword(s):  
Mechanical Properties ◽  
Natural Rubber ◽  
Water Absorption ◽  
Wheat Gluten ◽  
Maleated Natural Rubber
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