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Development and Physical Properties of Film of wheat gluten Cross-linked by Transglutaminase

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Journal of Wuhan University of Technology(Materials Science) 2005年第1期20卷 78-82页

作者：王金水 College of Food and Bioengineering South China University of TechnologyGuang zhou 510641China The Faculty of Food Engineering Henan University of TechnologyZhengzhou 450052China

Films were developed from the modified wheat glutens by microbial transglutamina se(MTGase, [E/S]=10u/g,15u/g and 20u/g) in order to improve physical and barri er properties of the films.Glycerol was used as a plasticizer.The films prepared from the modified-glutens by MTGase show a lower elongation at break(E) and a water vapor permeability(WVP), and a higher tensile strength(TS) than the nati ve gluten films.When the modified gluten films by different concentrations of MT Gase are immersed in water at 25℃,their weight losses decreased significantly, and their water resistance increases obviously as expected, compared with the c ontrol gluten films. Moreover, an addition of glycerol as plasticizer greatly mo dified water vapor barrier and mechanical properties of the films.

关键词： wheat gluten microbial transglutaminase barrier properties tensile strengt h elongation at break

Influence of Glycerol Content on Properties of wheat gluten/Hydroxyethyl Cellulose Biocomposites

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Chemical Research in Chinese Universities 2008年第5期24卷 644-647页

作者： SONG Yi-hu ZHENG Qiang LIU Cheng Department of Polymer Science and Engineering Key Laboratory of Macromolecular Synthesis and Functionalization of Ministry of Education Zhejiang University Hangzhou 310027 P. R. China

Environmentally friendly biocomposites were prepared by blending wheat gluten（WG）as a matrix, hydroxyethyl cellulose（HEC）as a filler,and glycerol as a plasticizer,followed by thermo-molding of the mixture at 120°C for crosslinking the matrix.Moisture absorption,tensile properties,dynamic mechanical analysis,and dynamic rheology were evaluated in relation to the glycerol content.Tensile strength and modulus drop dramatically with increasing glycerol content,which is accompanied by significant depression in the glass transition temperature and improvement in the extensibility of the biocomposites.

关键词： wheat gluten Hydroxyethyl cellulose Biocomposite

Effect of Addition of Sodium Dodecyl Sulfite on Physical Properties of wheat gluten Films

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Journal of Wuhan University of Technology(Materials Science) 2005年第2期20卷 15-19页

作者：曾瑜薇 School of Foreign Language Hubei University of TechnologyWuhan 430068China Assoc.Prof

Films were made from the wheat glutens treated with 5%,10%,15%,20%,25% and 30%(wt% of gluten) of sodium dodecyl sulfite (SDS) in order to improve the properties of the films. Glycerol was used as a plasticizer.An addition of SDS in wheat glutens prior to forming films significantly increased the elongation at break(E) (Pgluten containing-SDS was found.Moreover,a significant decrease in P_(O_2) and P_(CO_2) of films from gluten treated with SDS was noticed. Although SDS-treated gluten film was slightly more yellow and darker than control one, it was not visually detrimental. It is indicated that the treatment with SDS prior to forming films greatly enhances the mechanical properties of wheat gluten films.The obivous improvement in water vapor permeability and extensibility of gluten films means that the use of SDS is a potential choice for improving properties of gluten films. The edible film was used to preserve tomatoes. The experimental results show that the shelf life of tomatoes coated with the edible film is extended, and the nutritional quality is kept well.

关键词： wheat gluten sodium dodecyl sulfite (SDS) tensile strength (TS) elongation at break(E) water vapor permeability(WVP) tomato preservation

Effect of succinic acid deamidation-induced modification on wheat gluten

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Frontiers of Chemical Science and Engineering 2009年第4期3卷 386-392页

作者： Lan LIAO Mouming ZHAO Haifeng ZHAO Jiaoyan REN Chun CUI Xiao HU College of Light Industry and Food Sciences South China University of TechnologyGuangzhou 510640China

The effect of succinic acid deamidationinduced modification on wheat gluten was investigated in the present study.The changes of surface hydrophobicity,functional properties,secondary structure,and sensibility of proteolysis of modified samples were determined.The solubility of deamidated proteins increased in the isoelectric region of untreated wheat gluten.The isoelectric point of succinic acid deamidated wheat gluten was shifted to a basic pH and existed in the broad pH regions.Foaming property and molecular flexibility of wheat gluten were improved after the modification.The hydrolysis degree of the hydrolysates in proteolysis with flavorzyme and pancreatin increased after succinic acid deamidation.Moreover,succinic acid deamidation-induced modification resulted in little change in molecular weight and secondary structure of the protein.Thus,succinic acid could facilitate unfolding protein conformation.In addition,it could improve protein-water interactions,surface properties,and sensibility of the proteolysis of the deamidated wheat gluten.

关键词： wheat gluten deamidation succinic acid functional properties protein conformation sensibility of proteolysis

Assessment of immune responses and intestinal flora in BALB/c mice model of wheat food allergy via different sensitization methods

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Food Science and Human Wellness 2023年第3期12卷 871-881页

作者： Chenglong Liu Chen Chen Xingyu Yan Shimin Gu Xin Jia Wenhui Fu Xiao Meng Wentong Xue College of Food Science and Nutritional Engineering China Agricultural UniversityBeijing 100083China

Increasing incidences showed that food allergies have attracted more and more attention from researchers.BALB/c mice were sensitized with wheat gluten combined with aluminum hydroxide adjuvant via intraperitoneal injection,transdermal sensitization,and oral gavage sensitization route.Results showed that all the three sensitization methods could induce allergic symptoms;increase the serum antibody(total immunoglobulin E(IgE),specific IgE,IgG,IgA)and histamine content;promote the secretion of Th2 cytokines(interleukin(IL)-4,IL-5,IL-13)and inflammatory factors(IL-6,IL-17 A,IL-10);and inhibit the production of Th1 cytokines(IFN-γ,IL-2).However,the allergic symptoms of mice sensitized by intraperitoneal injection were the most obvious among the three models.The level of serum antibodies in intraperitoneal injection group was significantly higher than control.Subsequently,16 S rRNA sequencing technology was used to analyze the intestinal flora of mice.The results showed that the abundance of Firmicutes in the wheat protein sensitized group was lower than that in the normal group,while the abundance of Bacteroidetes was higher,and Lactobacillus was the difference marker in normal group.Bacterial species diversity analysis showed that the species richness and diversity of intestinal flora in mice were decreased,the difference between mice induced by intraperitoneal injection and normal control group mice was the most significant.Taken together,these results show that among three sensitization methods used to build a mouse model with aluminum hydroxide as adjuvant,intraperitoneal injection is the comparably best way to build a mouse sensitization mode.

关键词： Allergy wheat gluten BALB/c mice Sensitization methods Intestinal flora

PROPERTIES OF THERMO-MOLDED gluten/GLYCEROL/SILICA COMPOSITES

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Chinese Journal of Polymer Science 2008年第5期26卷 631-638页

作者：宋义虎 Department of Polymer Science and Engineering Zhejiang UniversityKey Laboratory of Macromolecular Synthesis and FunctionalizationMinistry of EducationHangzhou 310027China

Environmentally friendly thermosetting composites were successfully prepared by conventional blending wheat gluten as matrix,glycerol as plasticizer and silica as filler followed by thermo-molding of the mixture at 120℃.The strong interfacial interaction between silica particles and gluten proteins leaded to an increase in storage modulus and a decrease in loss factor as revealed by dynamic mechanical analysis.The moisture absorption and elongation at break decrease while Young s modulus and tensile strengt...

关键词： wheat gluten Particle-reinforced composites Mechanical properties Scanning electron microscopy（SEM）.

Correlation of gluten Molecular Conformation with Dough Viscoelastic Properties during Storage

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Grain & Oil Science and Technology 2018年第1期1卷 1-7页

作者： JIA Feng ZHANG Shuaibing ZHANG Yijun WANG Jinshui College of Biological Engineering Henan University of Technology Innovative Experimental College Northwest A&F University

Significant correlations exist for the total sample between the dough viscoelastic properties and quality, but little information about these links is available. This study investigates the relationship between the gluten molecular conformation and the dough viscoelastic properties of the Zhengmai 379 wheat variety with different relative humidity(RH) values during storage.The results showed that protein extractability, free sulfhydryl(SH) groups, and wet gluten contents decreased to a certain degree during storage, while the glutenin quantity significantly varied. Significant negative correlation coefficients were found between the dough viscosity at 50% RH and the β-turn contents at 40% RH(-0.918) or 60% RH(-0.949)(P gluten and an increase in the low-molecular weight contents suggested that gliadin was incorporated via SS crosslinking to the glutenin-like protein, which did not dissolve in ethanol.

关键词： wheat gluten Viscoelastic properties Free sulfhydryl groups gluten secondary structure