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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Characterization of Biodegradable Films Obtained from Cysteine-Mediated Polymerized Gliadins.
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Characterization of Biodegradable Films Obtained from Cysteine-Mediated Polymerized Gliadins.

机译：从半胱氨酸介导的聚合醇溶蛋白获得的可生物降解膜的表征。

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摘要

This study focuses on the effect exerted by interchain disulfide bonds on the functional properties of films made from gliadins when cross-linked with cysteine. Gliadins were extracted from commercial wheat gluten with 70% aqueous ethanol, and cysteine was added to the film-forming solution to promote cross-linking between protein chains. The formation of interchain disulfide bonds was assessed by SDS-PAGE analysis. Gliadin films treated with cysteine maintain their integrity in water and become less extensible while their tensile strength increases as a consequence of the development of a more rigid network. The glass transition temperature of cross-linked films shifts to slightly higher values. The plasticizing effects of glycerol and moisture are also demonstrated. The mechanical behavior of cysteine-cross-linked gliadin films was compared to that of polymeric glutenins. Cross-linked gliadins displayed tensile strength values similar to those of glutenin films but achieved slightly lower elongation values. Cysteine-cross-linked gliadin films present the advantage that they are ethanol soluble, facilitating film fabrication or their application as a coating for food or for any other film or surface.
机译：这项研究的重点是与半胱氨酸交联时，链间二硫键对由麦醇溶蛋白制成的薄膜的功能特性的影响。从商业小麦面筋中以70％的乙醇提取麦醇溶蛋白，然后将半胱氨酸添加到成膜溶液中以促进蛋白质链之间的交联。通过SDS-PAGE分析评估链间二硫键的形成。用半胱氨酸处理过的麦醇溶蛋白薄膜在水中保持其完整性，并且由于更坚硬的网络的发展而使其抗张强度增加，因此其延展性降低。交联膜的玻璃化转变温度转变为稍高的值。还证明了甘油和水分的增塑作用。将半胱氨酸交联的麦醇溶蛋白膜的机械性能与聚合物谷蛋白的机械性能进行了比较。交联的麦醇溶蛋白显示出类似于谷蛋白膜的拉伸强度值，但是获得了稍低的伸长率值。半胱氨酸交联的麦醇溶蛋白膜的优点是它们可溶于乙醇，有利于膜的制造或将其用作食品或任何其他膜或表面的涂层。

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