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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Impact of Acid and Alkaline Pretreatments on the Molecular Network of Wheat Gluten and on the Mechanical Properties of Compression-Molded Glassy Wheat Gluten Bioplastics
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Impact of Acid and Alkaline Pretreatments on the Molecular Network of Wheat Gluten and on the Mechanical Properties of Compression-Molded Glassy Wheat Gluten Bioplastics

机译：酸和碱预处理对小麦面筋分子网络和压模玻璃状小麦面筋生物塑料力学性能的影响

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摘要

Wheat gluten can be converted into rigid biobased materials by high-temperature compression molding at low moisture contents. During molding, a cross-linked protein network is formed. This study investigated the effect of mixing gluten with acid/alkali in 70% ethanol at ambient temperature for 16 h followed by ethanol removal, freeze-drying, and compression molding at 130 and 150 °C on network formation and on types of cross-links formed. Alkaline pretreatment (0—100 mmol/L sodium hydroxide or 25 mmol/L potassium hydroxide) strongly affected gluten cross-linking, whereas acid pretreatment (0-25 mmol/L sulfuric acid or 25 mmol/L hydrochloric acid) had limited effect on the gluten network. Molded alkaline-treated gluten showed enhanced cross-linking but also degradation when treated with high alkali concentrations, whereas acid treatment reduced gluten cross-linking. β-Elimination of cystine and lanthionine formation occurred more pronouncedly at higher alkali concentrations. In contrast, formation of disulfide and nondisulfide cross-links during molding was hindered in acid-pretreated gluten. Bioplastic strength was higher for alkali than for acid-pretreated samples, whereas the flexural modulus was only slightly affected by either alkaline or acid pretreatment. Apparently, the ratio of disulfide to nondisulfide cross-links did not affect the mechanical properties of rigid gluten materials.
机译：小麦面筋可以通过低水分含量的高温压缩成型转化为刚性的生物基材料。在模制过程中，形成了交联的蛋白质网络。这项研究调查了将麸质与酸/碱在70％的乙醇中于环境温度下混合16小时，然后去除乙醇，冷冻干燥和在130和150°C压缩成型对网络形成和交联类型的影响。形成。碱预处理（0-100 mmol / L氢氧化钠或25 mmol / L氢氧化钾）强烈影响面筋交联，而酸预处理（0-25 mmol / L硫酸或25 mmol / L盐酸）对面筋的交联作用有限面筋网络。当用高碱浓度处理时，模制的碱处理的面筋显示出增强的交联，但降解，而酸处理则降低了面筋的交联。在较高的碱浓度下，β-消除胱氨酸和羊毛硫氨酸的形成更为明显。相反，在酸预处理的面筋中，成型过程中二硫键和非二硫键的形成受到阻碍。碱的生物塑料强度高于酸预处理的样品，而弯曲模量仅受碱或酸预处理的影响很小。显然，二硫键与非二硫键的交联比例不会影响硬质面筋材料的机械性能。

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