Pau Balaguer, M.; Gomez-Estaca, J.; Gavara Clemente, R.; Hernandez-Munoz, P. (2011). Biochemical Properties of Bioplastics Made from Wheat Gliadins Cross-Linked with Cinnamaldehyde. Journal of Agricultural and Food Chemistry. 59(24):13212-13220. doi:10.1021/jf203055s
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/28268
Title:
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Biochemical Properties of Bioplastics Made from Wheat Gliadins Cross-Linked with Cinnamaldehyde
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Author:
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Pau Balaguer, M.
Gomez-Estaca, Joaquin
Gavara Clemente, Rafael
Hernandez-Munoz, Pilar
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UPV Unit:
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Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
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Issued date:
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Abstract:
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[EN] The aim of this work has been to study the modification of gliadin films with cinnamaldehyde as a potential crosslinker agent. The molecular weight profile and cross-linking density showed that cinnamaldehyde increased ...[+]
[EN] The aim of this work has been to study the modification of gliadin films with cinnamaldehyde as a potential crosslinker agent. The molecular weight profile and cross-linking density showed that cinnamaldehyde increased reticulation in the resulting films. The participation of free amino groups of the protein in the newly created entanglements could be a possible mechanism of connection between the polypeptidic chains. The combination of a Schiff base and a Michael addition is a feasible approach to understanding this mechanism. The protein solubility in different media pointed to lower participation by both noncovalent and disulfide bonds in stabilizing the structure of the cross-linked films. The new covalent bonds formed by the cinnamaldehyde treatment hampered water absorption and weight loss, leading to more water-resistant matrices which had not disintegrated after 5 months. The properties of this novel bioplastic could be modified to suit the intended application by using cinnamaldehyde, a naturally occurring compound.
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Subjects:
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Bioplastics
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Gliadin films
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Cinnamaldehyde
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Cross-linking
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Enzymatic degradation
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Copyrigths:
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Cerrado |
Source:
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Journal of Agricultural and Food Chemistry. (issn:
0021-8561
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DOI:
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10.1021/jf203055s
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Publisher:
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American Chemical Society
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Publisher version:
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http://dx.doi.org/10.1021/jf203055s
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Project ID:
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MICINN/AGL2006-02176
MICINN/AGL2009-08776
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Thanks:
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We thank the Spanish Ministry of Science and Innovation for financial support (Projects AGL2006-02176 and AGL2009-08776 and M.P.B.'s FPI fellowship).
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Type:
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Artículo
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