메뉴 건너뛰기




Volumn 48, Issue 1, 2008, Pages 77-82

Preparation and properties of thermo-molded bioplastics of glutenin-rich fraction

Author keywords

Glutenin; Properties; Reducing agent; Thermo molding

Indexed keywords


EID: 42949099319     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2007.08.007     Document Type: Article
Times cited : (31)

References (49)
  • 1
    • 0001347425 scopus 로고    scopus 로고
    • Effect of sodium sulfite, sodium bisulfite, cysteine, and pH on protein solubility and sodium dodecyl sulfate-polyacrylamide gel electrophoresis of soybean milk base
    • Abtahi S., and Aminlari M. Effect of sodium sulfite, sodium bisulfite, cysteine, and pH on protein solubility and sodium dodecyl sulfate-polyacrylamide gel electrophoresis of soybean milk base. Journal of Agricultural and Food Chemistry 45 (1997) 4768-4772
    • (1997) Journal of Agricultural and Food Chemistry , vol.45 , pp. 4768-4772
    • Abtahi, S.1    Aminlari, M.2
  • 3
    • 0036753408 scopus 로고    scopus 로고
    • Effect of chemical modification, pH change, and freezing on the rheological, solubility, and electrophoretic pattern of wheat flour proteins
    • Aminlari M., and Majzoobi M. Effect of chemical modification, pH change, and freezing on the rheological, solubility, and electrophoretic pattern of wheat flour proteins. Food Chemistry and Toxicology 67 (2002) 2502-2506
    • (2002) Food Chemistry and Toxicology , vol.67 , pp. 2502-2506
    • Aminlari, M.1    Majzoobi, M.2
  • 4
    • 0001916711 scopus 로고
    • Rheological properties of wheat flour doughs in steady and dynamic shear: Effect of water content and some additives
    • Berland S., and Launay B. Rheological properties of wheat flour doughs in steady and dynamic shear: Effect of water content and some additives. Cereal Chemistry 72 (1995) 48-52
    • (1995) Cereal Chemistry , vol.72 , pp. 48-52
    • Berland, S.1    Launay, B.2
  • 5
    • 0000590376 scopus 로고
    • The relation between the thiol disulfide contents of dough and its rheological properties
    • Bloksma A.H. The relation between the thiol disulfide contents of dough and its rheological properties. Cereal Chemistry 49 (1972) 104-117
    • (1972) Cereal Chemistry , vol.49 , pp. 104-117
    • Bloksma, A.H.1
  • 7
    • 0033914143 scopus 로고    scopus 로고
    • Study of the temperature effect on the formation of wheat gluten network: influence on mechanical properties and protein solubility
    • Cuq B., Boutrot F., Redl A., and Lullien-Pellerin V. Study of the temperature effect on the formation of wheat gluten network: influence on mechanical properties and protein solubility. Journal of Agricultural and Food Chemistry 48 (2000) 2954-2959
    • (2000) Journal of Agricultural and Food Chemistry , vol.48 , pp. 2954-2959
    • Cuq, B.1    Boutrot, F.2    Redl, A.3    Lullien-Pellerin, V.4
  • 10
    • 2542518452 scopus 로고    scopus 로고
    • Swelling behavior and structural characteristics of wheat gluten polypeptide films
    • Domenek S., Brendel L., Morel M.-H., and Guilbert S. Swelling behavior and structural characteristics of wheat gluten polypeptide films. Biomacromolecules 5 (2004) 1002-1008
    • (2004) Biomacromolecules , vol.5 , pp. 1002-1008
    • Domenek, S.1    Brendel, L.2    Morel, M.-H.3    Guilbert, S.4
  • 11
    • 0000513883 scopus 로고
    • Dynamic rheological properties of flour, gluten, dough. II. Effect of various processing and ingredient changes
    • Dreese P.C., Faubion J.M., and Hoseney R.C. Dynamic rheological properties of flour, gluten, dough. II. Effect of various processing and ingredient changes. Cereal Chemistry 65 (1988) 354-359
    • (1988) Cereal Chemistry , vol.65 , pp. 354-359
    • Dreese, P.C.1    Faubion, J.M.2    Hoseney, R.C.3
  • 12
    • 5044236556 scopus 로고    scopus 로고
    • Transport and tensile properties of compression-molded wheat gluten films
    • Gallstedt M., Mattozzi A., Johansson E., and Hedenqvist M.S. Transport and tensile properties of compression-molded wheat gluten films. Biomacromolecules 5 (2004) 2020-2028
    • (2004) Biomacromolecules , vol.5 , pp. 2020-2028
    • Gallstedt, M.1    Mattozzi, A.2    Johansson, E.3    Hedenqvist, M.S.4
  • 17
    • 2142679317 scopus 로고    scopus 로고
    • Effect of thermal treatments on functional properties of edible films made from wheat gluten fractions
    • Hernandez-Munoz P., Villalobos R., and Chiralt A. Effect of thermal treatments on functional properties of edible films made from wheat gluten fractions. Food Hydrocolloids 18 (2004) 647-654
    • (2004) Food Hydrocolloids , vol.18 , pp. 647-654
    • Hernandez-Munoz, P.1    Villalobos, R.2    Chiralt, A.3
  • 18
    • 1542358901 scopus 로고    scopus 로고
    • Effect of cross-linking using aldehydes on properties of glutenin-rich films
    • Hernandez-Munoz P., Villalobos R., and Chiralt A. Effect of cross-linking using aldehydes on properties of glutenin-rich films. Food Hydrocolloids 18 (2004) 403-411
    • (2004) Food Hydrocolloids , vol.18 , pp. 403-411
    • Hernandez-Munoz, P.1    Villalobos, R.2    Chiralt, A.3
  • 21
    • 4143071500 scopus 로고    scopus 로고
    • Gliadins polymerized with cysteine: effects on the physical and water barrier properties of derived films
    • Hernandez-Munoz P., Lagaron J.M., Lopez-Rubio A., and Gavara R. Gliadins polymerized with cysteine: effects on the physical and water barrier properties of derived films. Biomacromolecules 5 (2004) 1503-1510
    • (2004) Biomacromolecules , vol.5 , pp. 1503-1510
    • Hernandez-Munoz, P.1    Lagaron, J.M.2    Lopez-Rubio, A.3    Gavara, R.4
  • 23
    • 33745309353 scopus 로고    scopus 로고
    • Effect of additives on rheological characteristics and quality of wheat flour parotta
    • Indrani D., and Rao G.V. Effect of additives on rheological characteristics and quality of wheat flour parotta. Journal of Texture Studies 37 (2006) 315-338
    • (2006) Journal of Texture Studies , vol.37 , pp. 315-338
    • Indrani, D.1    Rao, G.V.2
  • 27
    • 0000402945 scopus 로고    scopus 로고
    • Preparative separation of high and low molecular weight subunits of glutenin from wheat
    • Larre C., Nicolas Y., Desserme C., Courcoux P., and Popineau Y. Preparative separation of high and low molecular weight subunits of glutenin from wheat. Journal of Cereal Science 25 (1997) 143-150
    • (1997) Journal of Cereal Science , vol.25 , pp. 143-150
    • Larre, C.1    Nicolas, Y.2    Desserme, C.3    Courcoux, P.4    Popineau, Y.5
  • 28
    • 0000991112 scopus 로고    scopus 로고
    • Effect of cysteine on the molecular weight distribution and the disulfide cross-link of wheat flour proteins in extrudates
    • Li M., and Lee T.C. Effect of cysteine on the molecular weight distribution and the disulfide cross-link of wheat flour proteins in extrudates. Journal of Agricultural and Food Chemistry 46 (1998) 846-853
    • (1998) Journal of Agricultural and Food Chemistry , vol.46 , pp. 846-853
    • Li, M.1    Lee, T.C.2
  • 29
    • 0001222304 scopus 로고    scopus 로고
    • Examination of the structure of the glutenin macropolymer in wheat flour and doughs by stepwise reduction
    • Lindsay M.P., and Skerritt J.H. Examination of the structure of the glutenin macropolymer in wheat flour and doughs by stepwise reduction. Journal of Agricultural and Food Chemistry 46 (1998) 3447-3457
    • (1998) Journal of Agricultural and Food Chemistry , vol.46 , pp. 3447-3457
    • Lindsay, M.P.1    Skerritt, J.H.2
  • 30
    • 4143097064 scopus 로고    scopus 로고
    • Properties and microstructure of thermo-pressed wheat gluten films: a comparison with cast films
    • Mangavel C., Rossignol N., Perronnet A., Barbot J., Popineau Y., and Gueguen J. Properties and microstructure of thermo-pressed wheat gluten films: a comparison with cast films. Biomacromolecules 5 (2004) 1596-1601
    • (2004) Biomacromolecules , vol.5 , pp. 1596-1601
    • Mangavel, C.1    Rossignol, N.2    Perronnet, A.3    Barbot, J.4    Popineau, Y.5    Gueguen, J.6
  • 31
    • 0034780122 scopus 로고    scopus 로고
    • Chemical reaction in cottonseed protein cross-linking by formaldehyde, glutaraldehyde, and glyoxal for the formation of protein films with enhanced mechanical properties
    • Marquie C. Chemical reaction in cottonseed protein cross-linking by formaldehyde, glutaraldehyde, and glyoxal for the formation of protein films with enhanced mechanical properties. Journal of Agricultural and Food Chemistry 49 (2001) 4676-4681
    • (2001) Journal of Agricultural and Food Chemistry , vol.49 , pp. 4676-4681
    • Marquie, C.1
  • 32
    • 0005392669 scopus 로고
    • Shear stress relaxation of chemically modified gluten
    • Mita T., and Bohlin L. Shear stress relaxation of chemically modified gluten. Cereal Chemistry 60 (1983) 93-97
    • (1983) Cereal Chemistry , vol.60 , pp. 93-97
    • Mita, T.1    Bohlin, L.2
  • 33
    • 0033330463 scopus 로고    scopus 로고
    • Effects of molding temperature and pressure on properties of soy protein polymers
    • Mo X.Q., Sun X.S., and Wang Y.Q. Effects of molding temperature and pressure on properties of soy protein polymers. Journal of Applied Polymer Science 73 (1999) 2595-2602
    • (1999) Journal of Applied Polymer Science , vol.73 , pp. 2595-2602
    • Mo, X.Q.1    Sun, X.S.2    Wang, Y.Q.3
  • 34
    • 0034004133 scopus 로고    scopus 로고
    • Protein insolubilization and thiol oxidation in sulfite-treated wheat gluten films during aging at various temperatures and relative humidities
    • Morel M.-H., Bonicel J., Micard V., and Guilbert S. Protein insolubilization and thiol oxidation in sulfite-treated wheat gluten films during aging at various temperatures and relative humidities. Journal of Agricultural and Food Chemistry 48 (2000) 186-192
    • (2000) Journal of Agricultural and Food Chemistry , vol.48 , pp. 186-192
    • Morel, M.-H.1    Bonicel, J.2    Micard, V.3    Guilbert, S.4
  • 35
    • 0000532551 scopus 로고
    • Dough microstructure as effected by the addition of cysteine, potassium bromate and ascorbic acid
    • Moss R. Dough microstructure as effected by the addition of cysteine, potassium bromate and ascorbic acid. Cereal Science Today 19 (1974) 557-560
    • (1974) Cereal Science Today , vol.19 , pp. 557-560
    • Moss, R.1
  • 38
    • 0001906328 scopus 로고
    • Subunits composition of wheat glutenin proteins isolated by gel filtration in a dissociating medium
    • Payne P.I., and Corfield K.G. Subunits composition of wheat glutenin proteins isolated by gel filtration in a dissociating medium. Planata 14 (1979) 83-88
    • (1979) Planata , vol.14 , pp. 83-88
    • Payne, P.I.1    Corfield, K.G.2
  • 39
    • 19344376500 scopus 로고    scopus 로고
    • Intrinsic influence of various plasticizers on functional properties and reactivity of wheat gluten thermoplastic materials
    • Pommet M., Redl A., Guilbert S., and Morel M.-H. Intrinsic influence of various plasticizers on functional properties and reactivity of wheat gluten thermoplastic materials. Journal of Cereal Science 42 (2005) 81-91
    • (2005) Journal of Cereal Science , vol.42 , pp. 81-91
    • Pommet, M.1    Redl, A.2    Guilbert, S.3    Morel, M.-H.4
  • 40
    • 1842296935 scopus 로고    scopus 로고
    • Development and characterization of biodegradable/edible wheat protein films
    • Rayas L.M., Hernandez R.J., and Ng P.K.W. Development and characterization of biodegradable/edible wheat protein films. Journal of Food Science 62 (1997) 160-162,189
    • (1997) Journal of Food Science , vol.62
    • Rayas, L.M.1    Hernandez, R.J.2    Ng, P.K.W.3
  • 41
    • 0033047856 scopus 로고    scopus 로고
    • Physical and molecular properties of wheat gluten films cast from heated film-forming solutions
    • Roy S., Weller C.L., Gennadios A., Zeece M.G., and Testin R.F. Physical and molecular properties of wheat gluten films cast from heated film-forming solutions. Journal of Food Science 64 (1999) 57-60
    • (1999) Journal of Food Science , vol.64 , pp. 57-60
    • Roy, S.1    Weller, C.L.2    Gennadios, A.3    Zeece, M.G.4    Testin, R.F.5
  • 42
    • 0000971778 scopus 로고
    • Changes in the levels of glutathione and cysteine during the mixing of doughs with l-threo- and d-erythro-ascorbic acid
    • Sarwin R., Laskawy G., and Grosch W. Changes in the levels of glutathione and cysteine during the mixing of doughs with l-threo- and d-erythro-ascorbic acid. Cereal Chemistry 70 (1993) 553-557
    • (1993) Cereal Chemistry , vol.70 , pp. 553-557
    • Sarwin, R.1    Laskawy, G.2    Grosch, W.3
  • 43
    • 0000971643 scopus 로고
    • The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions
    • Schofield J.D., Bottomley R.C., Timms M.F., and Booth M.R. The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions. Journal of Cereal Science 1 (1983) 241-253
    • (1983) Journal of Cereal Science , vol.1 , pp. 241-253
    • Schofield, J.D.1    Bottomley, R.C.2    Timms, M.F.3    Booth, M.R.4
  • 44
    • 0022137076 scopus 로고
    • Equibiaxial extension of two polymer melts: polystyrene and low density polyethylene
    • Soskey P.R., and Winter H.H. Equibiaxial extension of two polymer melts: polystyrene and low density polyethylene. Journal of Rheology 29 (1985) 493-517
    • (1985) Journal of Rheology , vol.29 , pp. 493-517
    • Soskey, P.R.1    Winter, H.H.2
  • 45
    • 0001363407 scopus 로고
    • Polymerization and mechanical degradation kinetics of gluten and glutenin at extruder melt-section temperatures and shear rates
    • Strecker T.D., Cavalieri R.P., Zollars R.L., and Pomeranz Y. Polymerization and mechanical degradation kinetics of gluten and glutenin at extruder melt-section temperatures and shear rates. Journal of Food Science 60 (1995) 532-537
    • (1995) Journal of Food Science , vol.60 , pp. 532-537
    • Strecker, T.D.1    Cavalieri, R.P.2    Zollars, R.L.3    Pomeranz, Y.4
  • 46
    • 33947448631 scopus 로고
    • Proteins in flour: review of the physical characteristics of gluten and reactive groups involved in change in oxidation
    • Sullivan B. Proteins in flour: review of the physical characteristics of gluten and reactive groups involved in change in oxidation. Agricultural and Food Chemistry 2 (1954) 1231-1234
    • (1954) Agricultural and Food Chemistry , vol.2 , pp. 1231-1234
    • Sullivan, B.1
  • 47
    • 34047114030 scopus 로고    scopus 로고
    • Morphologies and properties of thermo-molded biodegradable plastics based on glycerol-plasticized wheat gluten
    • Sun S., Song Y., and Zheng Q. Morphologies and properties of thermo-molded biodegradable plastics based on glycerol-plasticized wheat gluten. Food Hydrocolloids 21 (2007) 1005-1013
    • (2007) Food Hydrocolloids , vol.21 , pp. 1005-1013
    • Sun, S.1    Song, Y.2    Zheng, Q.3
  • 48
    • 0001224623 scopus 로고
    • Measurement of biaxial and uniaxial extensional flow behavior of polymer melts at constant strain rates
    • Takahashi M., Isaki T., Takigawa T., and Masuda T. Measurement of biaxial and uniaxial extensional flow behavior of polymer melts at constant strain rates. Journal of Rheology 37 (1993) 827-846
    • (1993) Journal of Rheology , vol.37 , pp. 827-846
    • Takahashi, M.1    Isaki, T.2    Takigawa, T.3    Masuda, T.4
  • 49
    • 0001553813 scopus 로고
    • A note on the effects of pH on sulfhydryl groups and rheological properties of dough and its implication with the sulfhydryl-disulfide interchange
    • Tsen C.C. A note on the effects of pH on sulfhydryl groups and rheological properties of dough and its implication with the sulfhydryl-disulfide interchange. Cereal Chemistry 43 (1966) 465-470
    • (1966) Cereal Chemistry , vol.43 , pp. 465-470
    • Tsen, C.C.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.