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Novel uses of bio-polymers in composites

from chemistry to processing of materials and food

Muneer, Faraz (2018). Novel uses of bio-polymers in composites. Diss. (sammanfattning/summary) Alnarp, Sweden : Sveriges lantbruksuniv., Acta Universitatis Agriculturae Sueciae, 1652-6880 ; 2018:44
ISBN 978-91-7760-228-6
eISBN 978-91-7760-229-3
[Doctoral thesis]

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Abstract

Plant bio-polymers obtained as industrial side-streams (wheat gluten and potato proteins) and specifically designed potato starch and hemp fibres were used to produce composite materials. Fractionated pea protein and pea dietary fibres were used to make pasta-like sheets for production of healthy food. During processing of composite materials and food, the blend composition, temperature and additives influenced protein chemistry and structure and caused physicochemical changes. These physicochemical changes in proteins and other blend components, and their interactions, influenced the functional performance of materials and food.

In wheat gluten protein-hemp fibre composites, the hemp fibres contributed to increasing stiffness, while higher temperatures increased protein cross-linking and thereby the mechanical strength of the composites. In wheat gluten protein-starch blends, high processing temperature (130 compared with 110 °C) induced a high degree of protein cross-linking and increased β-sheet formation, which increased both stiffness and strength in wheat gluten-starch blends and only strength in glutenin-starch blends. The gliadins showed a hierarchical hexagonal arrangement, observed for the first time in a gliadin-starch processed composite. The wheat gluten protein-starch composites also showed low oxygen permeability suitable for packaging applications. Combining glycerol with water improved composite processability and micro-structural morphology and also increased protein cross-linking and β-sheets. This increased the strength, stiffness and extensibility of wheat gluten- and glutenin-starch composites. Hot pressing at 130 °C induced a high degree of protein cross-linking and high amount of β-sheets and improved the mechanical properties of pea protein and pea protein-fibre at 90/10 and 80/20 blends. Pasta-like sheets with higher pea fibre content showed higher water uptake and reduced cooking losses. Chemical modification of wheat gluten and potato proteins de-polymerised the proteins, and thereby making them less cross-linked. In hot-pressed materials, less cross-linked proteins re-cross-linked and increased the tensile performance for potato proteins but not for wheat gluten. Processing conditions and blend component interactions in composites and foods governed the variation in protein cross-linking, structure and mechanical performance.

Authors/Creators:Muneer, Faraz
Title:Novel uses of bio-polymers in composites
Subtitle:from chemistry to processing of materials and food
Series/Journal:Acta Universitatis Agriculturae Sueciae (1652-6880)
Year of publishing :17 September 2018
Depositing date:17 September 2018
Volume:2018:44
Number of Pages:62
Papers/manuscripts:
NumberReferences
IMuneer, F., Johansson, E., Hedenqvist, M.S., Gällstedt, M. & Newson, W.R. (2014). Preparation, Properties, Protein Cross-Linking and Biodegradability of Plasticizer-Solvent Free Hemp Fiber Reinforced Wheat Gluten, Glutenin, and Gliadin Composites. BioResources, 9(3), 5246-5261
IIMuneer, F., Andersson, M., Koch, K., Hedenqvist, M.S., Gällstedt, M., Plivelic, T.S., Menzel, C. & Kuktaite, R. (2015). Nanostructural Morphology of Plasticized Wheat Gluten and Modified Potato Starch Composites: Relationship to Mechanical and Barrier Properties. Biomacromolecules, 16(3), 695-705.
IIIMuneer, F., Andersson, M., Koch, K., Hedenqvist, M.S., Gällstedt, M., Plivelic, T.S., Menzel, C., Rhazi, L. & Kuktaite R. (2016). Innovative Gliadin/Glutenin and Modified Potato Starch Green Composites: Chemistry, Structure, and Functionality Induced by Processing. ACS Sustainable Chemistry & Engineering, 4(12), 6332-6343. IV
IVMuneer, F., Johansson, E., Hedenqvist, M.S., Plivelic, T.S., Markedal, K.E., Petersen, I.L., Sørensen, J.C. & Kuktaite, R. (2018). The impact of newly produced protein and dietary fiber rich fractions of yellow pea (Pisum sativum L.) on the structure and mechanical properties of pasta-like sheets. Food Research International, 106, 607-618.
vMuneer, F., Johansson, E., Hedenqvist, M.S., Plivelic, T.S. & Kuktaite, R. (2018). Chemistry-mediated approach to impact structure-function behaviour and processing of industrial potato protein and wheat gluten composites. Submitted
Place of Publication:Alnarp, Sweden
Publisher:Department of Plant Breeding, Swedish University of Agricultural Sciences
ISBN for printed version:978-91-7760-228-6
ISBN for electronic version:978-91-7760-229-3
ISSN:1652-6880
Language:English
Publication Type:Doctoral thesis
Full Text Status:Public
Agris subject categories.:F Plant production > F60 Plant physiology and biochemistry
Subjects:(A) Swedish standard research categories 2011 > 1 Natural sciences > 104 Chemical Sciences > Materials Chemistry
(A) Swedish standard research categories 2011 > 1 Natural sciences > 104 Chemical Sciences > Polymer Chemistry
(A) Swedish standard research categories 2011 > 2 Engineering and Technology > 205 Materials Engineering > Composite Science and Engineering
(A) Swedish standard research categories 2011 > 2 Engineering and Technology > 205 Materials Engineering > Other Materials Engineering
(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 404 Agricultural Biotechnology > Plant Biotechnology
Keywords:Wheat gluten, Potato protein, Pea protein, Modified potato starch, Hemp fibres, Composites, Mechanical properties, Protein cross-linking, Dietary fibre
URN:NBN:urn:nbn:se:slu:epsilon-e-5020
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-e-5020
ID Code:15660
Faculty:LTV - Fakulteten för landskapsarkitektur, trädgårds- och växtproduktionsvetenskap
Department:(LTJ, LTV) > Department of Plant Breeding (from 130101)
Deposited By: Mr. Faraz Muneer
Deposited On:20 Sep 2018 06:23
Metadata Last Modified:10 Oct 2018 12:58

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