Modulating state transition and mechanical properties of viscoelastic resins from maize zein through interactions with plasticizers and co-proteins

Journal of Cereal Science

Volumn 60, Issue 3, 2014, Pages 576-583

  Erickson, Daniel P ^a   Renzetti, Stefano ^b   Jurgens, Albert ^b   Campanella, Osvaldo H ^a   Hamaker, Bruce R ^a  

^a PURDUE UNIVERSITY   (United States)

^b TNO   (Netherlands)

Author keywords

Glass transition; Secondary structure; Viscoelasticity; Zein

Indexed keywords

ZEA MAYS;

EID: 84922323135     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2014.08.001     Document Type: Article

References (30)

1. Al-Muhtaseb A.H., McMinn W.A.M., Magee T.R.A. Moisture soprtion isotherm characteristics of food products: a review. Food Bioprod. Process. 2002, 80(2):118-128.
2. Anderson R.B. Modifications of the Brunauer, Emmett and Teller equation. J.Am. Chem. Soc. 1946, 68:686-691.
3. Banker G.S. Film coating theory and practice. J.Pharm. Sci. 1966, 55:81-89.
4. Brunauer S., Deming L.S., Deming W.E., Teller E. On a theory of the van der Waals adsorption of gases. J.Am. Chem. Soc. 1940, 62:1723-1732.
5. Budi Santosa F.X., Padua G.W. Tensile properties and water absorption of zein sheets plasticized with oleic and linoleic acids. J.Agric. Food Chem. 1999, 47:2070-2074.
6. Diamante L.M., Munro P.A., Weeks M.G. Moisture sorption behaviour of mineral acid, lactic and rennet caseins in the temperature range 27-80oC. J.Dairy Res. 1992, 59(3):307-319.
7. Dong A., Huang P., Caughey W.S. Protein secondary structures in water from second-derivative Amide I infrared spectra. Biochemistry 1990, 29:3303-3308.
8. Erickson D.P., Campanella O.H., Hamaker B.R. Functionaliziang maize zein in viscoelastic dough systems through fibrous, beta-sheet-rich protein networks: an alternative, physicochemical approach to gluten-free breadmaking. Trends Food Sci. Technol. 2012, 24:74-81.
9. Fevzioglu M. Investigation and Improvement of the Viscoelastic Properties of Corn Protein Zein 2012, Doctoral dissertation, Purdue University, West Lafayette, IN.
10. Fevzioglu M., Hamaker B.R., Campanella O.H. Gliadin and zein show similar and improved rheological behavior when mixed with high molecular weight glutenin. J.Cereal Sci. 2012, 55:265-271.
11. Georget D.M.R., Belton P.S. Effects of temperature and water content on the secondary structure of wheat gluten studied by FTIR spectroscopy. Biomacromolecules 2006, 7:469-475.
12. Gillgren T., Barker S.A., Belton P.S., Georget D.M.R., Stading M. Plasticization of zein: a thermomechanical, FTIR, and dielectric study. Biomacromolecules 2009, 10:1135-1139.
13. Gong S., Wang H., Sun Q., Xue S.T., Wang J.Y. Mechanical properties and invitro biocompatiblilty of porous zein scaffolds. Biomaterials 2006, 27:3792-3799.
14. Keten S., Buehler M.J. Nanostructure and molecular mechanics of spider dragline silk protein assemblies. J.Royal Soc. Interface 2010, 7:1709-1721.
15. Lai H.M., Padua G.W. Properties and microstructure of plasticized zein films. Cereal Chem. 1997, 74(6):771-775.
16. Lai H.M., Geil P.H., Padua G.W. X-ray diffraction characteristics of the structure of zein-oleic acid films. J.Appl. Polym. Sci. 1999, 71:1267-1281.
17. Lawton J.W. Viscoelasticity of zein-starch doughs. Cereal Chem. 1992, 69(4):351-355.
18. Mejia C.D., Mauer L.J., Hamaker B.R. Similarities and differences in secondary structure of viscoelastic polymers of maize alpha-zein and wheat gluten proteins. J.Cereal Sci. 2007, 45:353-359.
19. Mejia C.D., Gonzalez D.C., Mauer L.J., Campanella O.H., Hamaker B.R. Increasing and stabilizing beta-sheet structure of maize zein causes improvement in its rheological properties. J.Agric. Food Chem. 2012, 60:2316-2321.
20. Pézolet M., Bonenfant S., Dousseau F., Popineau Y. Conformation of wheat gluten proteins comparison between functional and solution states as determined by infrared spectroscopy. FEBS Lett. 1992, 299(2):247-250.
21. Rombouts I., Lagrain B., Delcour J.A. Heat-induced cross-linking and degradation of wheat gluten, serum albumin, and mixtures thereof. J.Agric. Food Chem. 2012, 60:10133-10140.
22. Shewry P.R., Tatham A.S. The prolamin storage proteins of cereal seeds: structure and evolution. Biochem. J. 1990, 267:1-12.
23. Shivu B., Seshadri S., Li J., Oberg K.A., Uversky V.N., Fink A.L. Distinct β-sheet structure in protein aggregates determined by ATR-FTIR spectroscopy. Biochemistry 2013, 52:5176-5183.
24. Song M., Hammiche A., Pollock H.M., Hourston D.J., Reading M. Modulated differential scanning calorimetry: 1. A study of the glass transition behaviour of blends of poly(methyl methacrylate) and poly(styrene-co-acrylonitrile). Polymer 1995, 36(17):3313-3316.
25. Sperling L.H. Introduction to Physical Polymer Science 1992, John Wiley & Sons, Inc. Second ed. ed.
26. Taylor J., Anyango J.O., Taylor J.R.N. Developments in the science of zein, kafirin, and gluten protein bioplastic materials. Cereal Chem. 2013, 90(4):344-357.
27. Wang Q., Yin L., Padua G.W. Effect of hydrophilic and lipophilic compounds on zein microstructures. Food Biophys. 2008, 3:174-181.
28. Wellner N., Belton P.S., Tatham A.S. Fourier transform IR spectroscopic study of hydration-induced structure changes in the solid state of ω-gliadins. Biochem. J. 1996, 319:741-747.
29. Wellner N., Mills E.N.C., Brownsey G., Wilson R.H., Brown N., Freeman J., Halfor N.G., Shewry P.R., Belton P.S. Changes in protein secondary structure during gluten deformation studied by dynamic Fourier transform infrared spectroscopy. Biomacromolecules 2005, 6:255-261.
30. Xu H., Chai Y., Zhang G. Synergistic effect of oleic acid and glycerol on zein film plasticization. J.Agric. Food Chem. 2012, 60:10075-10081.