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Artykuły w czasopismach na temat „Thermal Properties of Gluten Hydrolysate”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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1

Gazikalović, Ivana, Jelena Mijalković, Nataša Šekuljica, et al. "Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction." Foods 10, no. 9 (2021): 2214. http://dx.doi.org/10.3390/foods10092214.

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In this study, we assessed the effects of microwave irradiation of wheat gluten proteins as a pretreatment performed in a microwave reactor that could accurately control process parameters as a function of power and temperature, as well as comparing it with conventional heat treatment. The aim was to identify suitable combinations of partial enzymatic hydrolysis and microwave pretreatment parameters to produce gluten hydrolysates with reduced allergenicity and conserved techno-functional features for food application. FTIR analysis, and total and reactive SH group contents confirmed that the m

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2

Dilley, Craig A., Gail R. Nonnecke, and Nick E. Christians. "Strawberry Growth and Weed Control in Response to Using Corn Gluten Hydrolysate." HortScience 31, no. 4 (1996): 663a—663. http://dx.doi.org/10.21273/hortsci.31.4.663a.

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Corn gluten meal (CGM), a by-product of corn wet-milling, has weed control properties and is a N source. The weed control properties of CGM have been identified in previous studies. The hydrolysate is a water soluble, concentrated extract of CGM that contains between 10% to 14% N. Our objective was to investigate corn gluten hydrolysate as a weed control product and N source in `Jewel' strawberry production. The field experiment was a randomized complete block with a factorial arrangement of treatments with four replications. Treatments included application of granular CGM, CGM hydrolysate, ur

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3

Brumă (Călin), Mihaela, Iuliana Banu, Ina Vasilean, Leontina Grigore-Gurgu, Loredana Dumitrașcu, and Iuliana Aprodu. "Influence of Soy Protein Hydrolysates on Thermo-Mechanical Properties of Gluten-Free Flour and Muffin Quality." Applied Sciences 14, no. 9 (2024): 3640. http://dx.doi.org/10.3390/app14093640.

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The influence of protease-assisted hydrolysis on the impact exerted by the soy protein isolate on the thermo-mechanical behavior and baking performance of the gluten-free composite flour, consisting of a mixture of rice and quinoa flours, was investigated. The mPAGE analysis revealed that soluble fractions of the hydrolysates, obtained with bromelain, Neutrase or trypsin, concentrated the peptides with a molecular weight lower than 20 kDa, whereas the insoluble ones retained higher molecular weight fragments. The influence of the separate and cumulative addition of the soluble and insoluble so

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4

Wang, Shukun, Danyang Meng, Sisi Wang, Zhong Zhang, Ruijin Yang, and Wei Zhao. "Modification of wheat gluten for improvement of binding capacity with keratin in hair." Royal Society Open Science 5, no. 2 (2018): 171216. http://dx.doi.org/10.1098/rsos.171216.

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In this study, enzymatic hydrolysis and cationization with epoxypropyldodecyldimethylammonium chloride of wheat protein, an economic protein complex containing great amount of disulfide bonds, were conducted to improve properties such as solubility and disassociation behaviour for recovery of damaged hair when used in shampoo. The optimal conditions for enzymatic hydrolysis were pH 8.2, 55°C with Alcalase for 60 min. After the selected hydrolysis, the degree of hydrolysis, nitrogen solubility index, foaming capacity index, foam stability index, emulsifying activity index and emulsion stability

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5

Шариков, Антон Юрьевич, Мария Валентиновна Амелякина, Елена Николаевна Соколова, Виктор Витальевич Иванов, Елена Михайловна Серба, and Ирина Михайловна Абрамова. "The use of wheat hydrolyzate in the technology of extruded gluten-free cereal snacks." Food processing industry, no. 12 (December 9, 2021): 82–86. http://dx.doi.org/10.52653/ppi.2021.12.12.016.

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Разработана технология экструдированных безглютеновых снеков с использованием в качестве частичной замены безглютенового сырья - рисовой муки ферментализатом пшеницы, глютен которой предварительно прогидролизован комплексом протеолитических и амилолитических ферментных препаратов. Иммуноферментным методом анализа подтверждено соответствие содержания глютена в сырье и гидролизате требованиям Технического регламента Таможенного союза 027/12, предъявляемым к безглютеновой продукции. Полученный гидролизат насосом-дозатором подавался в камеру экструдера в количестве до 35 % к массе перерабатываемой

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6

Sharikov, Anton, Maria Amelyakina, Elena Serba, Viktor Ivanov, Darya Polivanovskaya, and Irina Abramova. "Steam Extraction System Use in the Gluten-Free Cereal Snacks Technology." Food Industry 7, no. 4 (2022): 6–14. http://dx.doi.org/10.29141/2500-1922-2022-7-4-1.

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When developing new types of gluten-free products, the extrusion and biocatalysis technologies use is promising. Extrusion enables to obtain ready-to-eat products of the high consumer demand with a porous structure from gluten-free cereals (snacks, ready-made breakfasts, crispbreads and various types of food concentrates), without using the functional structure-forming properties of gluten. In turn, biocatalytic technologies can provide enzymatic proline and glutamine protein bond hydrolysis of structural protein domains resistant to the digestive enzyme action. The main extrusion processing p

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7

Dilley, Craig A., Gail R. Nonnecke, and Nick E. Christians. "181 Strawberry Growth and Weed Control in Response to Using Corn Gluten Hydrolysate." HortScience 34, no. 3 (1999): 473C—473. http://dx.doi.org/10.21273/hortsci.34.3.473c.

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Alternative approaches to strawberry production that rely on cultural practices, biological controls, or natural products to reduce or replace off-farm chemical inputs are needed. Driving this growing interest are environmental concerns and rising production costs. Corn gluten meal (CGM), a byproduct of corn wet-milling, has weed-control properties and is a N source. The weed control properties of CGM have been identified in previous studies. The hydrolysate is a water-soluble, concentrated extract of CGM that contains between 10% to 14% N. Our objective was to investigate corn gluten hydrolys

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8

Zhang, Yanyan, Wentao Wang, Yunfeng Liu, Xingli Liu, Hongwei Wang, and Hua Zhang. "Cryoprotective effect of wheat gluten enzymatic hydrolysate on fermentation properties of frozen dough." Journal of Cereal Science 104 (March 2022): 103423. http://dx.doi.org/10.1016/j.jcs.2022.103423.

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9

Kaewtathip, Kaewta, Varaporn Tanrattanakul, and Thipthida Kaewtathip. "Preparation and Characterization of Thermoplastic Starch/Wheat Gluten Composites." Key Engineering Materials 531-532 (December 2012): 321–24. http://dx.doi.org/10.4028/www.scientific.net/kem.531-532.321.

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Thermoplastic starch (TPS) and TPS/wheat gluten composites were prepared using compression molding. The wheat gluten contents ranged from 0 wt% to 20 wt%. The morphology of the fractured surfaces, thermal decomposition temperatures and mechanical properties of the TPS and TPS/wheat gluten composites were investigated using scanning election microscopy (SEM), thermal gravimetric analysis (TGA) and tensile testing, respectively. The maximum tensile strength of TPS/wheat gluten composites (1.1 MPa) was obtained when 10 wt% of wheat gluten was used. The crosslinking between wheat gluten protein ch

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10

Blomfeldt, Thomas O. J., Fritjof Nilsson, Tim Holgate, Jianxiao Xu, Eva Johansson, and Mikael S. Hedenqvist. "Thermal Conductivity and Combustion Properties of Wheat Gluten Foams." ACS Applied Materials & Interfaces 4, no. 3 (2012): 1629–35. http://dx.doi.org/10.1021/am2017877.

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11

Pycia, Karolina, Joanna Kaszuba, Zuzanna Posadzka, and Lesław Juszczak. "Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour." Polymers 15, no. 8 (2023): 1870. http://dx.doi.org/10.3390/polym15081870.

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The aim of this study was to evaluate the effect of the addition of vital wheat gluten to triticale flour on its thermal and rheological properties. In the tested systems (TG), triticale flour from Belcanto grain was replaced with vital wheat gluten in the amounts of 1%, 2%, 3%, 4% and 5%. Wheat flour (WF) and triticale flour (TF) were also tested. For the tested flours and mixtures with gluten, the falling number, gluten content, as well as the parameters of gelatinization and retrogradation characteristics using differential scanning calorimetry (DSC) and characteristics of pasting using a v

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12

Ning, Meng, Yan Ji, Jinchuang Zhang, Hongyang Pan, and Jie Chen. "The Potential of Soluble Proteins in High-Moisture Soy Protein–Gluten Extrudates Preparation." Polymers 15, no. 24 (2023): 4686. http://dx.doi.org/10.3390/polym15244686.

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In this study, the effects of different soluble proteins, including collagen peptides (CP), soy protein hydrolysate (HSPI), whey protein isolate (WPI), sodium caseinate (SC), and egg white protein (EWP), on the structural and mechanical properties of blends containing soy protein isolate (SPI) and wheat gluten (WG) were investigated using high-moisture extrusion. The addition of CP and HSPI resulted in a more pronounced fibrous structure with increased voids, attributing to their plasticizing effect that enhanced polymer chain mobility and reduced viscosity. WPI, SC, and EWP acted as crosslink

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13

Song, Lijun, Liqun Li, Liye Zhao, Zhenzhen Liu, and Xuejun Li. "Effects of Nitrogen Application in the Wheat Booting Stage on Glutenin Polymerization and Structural–Thermal Properties of Gluten with Variations in HMW-GS at the Glu-D1 Locus." Foods 9, no. 3 (2020): 353. http://dx.doi.org/10.3390/foods9030353.

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Wheat gluten properties can be improved by the application of nitrogen. This study investigates the effects of nitrogen application in the booting stage on glutenin polymerization during grain-filling and structural–thermal properties of gluten based on the high-molecular-weight glutenin subunits (HMW-GSs) using near-isogenic lines (Glu-1Da and Glu-1Dd). The nitrogen rate experiment included rates of 0, 60, 90, and 120 kg N ha−1 applied with three replicates. Nitrogen significantly improved the grain quality traits (wet gluten contents, Zeleny sedimentation values, and maximum resistance) and

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14

Guo, Ziqi, Jian Huang, Xin Mei, Yong Sui, Shuyi Li, and Zhenzhou Zhu. "Noncovalent Conjugates of Anthocyanins to Wheat Gluten: Unraveling Their Microstructure and Physicochemical Properties." Foods 13, no. 2 (2024): 220. http://dx.doi.org/10.3390/foods13020220.

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Intake of polyphenol-modified wheat products has the potential to reduce the incidence of chronic diseases. In order to determine the modification effect of polyphenols on wheat gluten protein, the effects of grape skin anthocyanin extract (GSAE, additional amounts of 0.1%, 0.2%, 0.3%, 0.4%, and 0.5%, respectively) on the microstructure and physicochemical properties of gluten protein were investigated. The introduction of GSAE improves the maintenance of the gluten network and increases viscoelasticity, as evidenced by rheological and creep recovery tests. The tensile properties of gluten pro

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15

Baek, Nayeon, Yujin Moon, Jeongeon Kim, and Meera Kweon. "Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths." Foods 12, no. 20 (2023): 3843. http://dx.doi.org/10.3390/foods12203843.

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The increasing demand for allergen-free and reduced-allergen foods has led to an investigation into the potential use of O-free wheat, a low-allergy wheat cultivar, in cookie production. This study focused on assessing the gluten composition of O-free flour and comparing its suitability for cookie making in comparison to flours with varying gluten strengths. Several analyses were conducted, including gluten composition, solvent retention capacity (SRC), thermal and pasting properties, dough-mixing characteristics, and cookie-making performance. The gluten composition of O-free flour by SDS-PAG

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16

Megusar, Polona, David Stopar, Natasa Poklar Ulrih, Iztok Dogsa, and Iztok Prislan. "Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids." Polymers 14, no. 16 (2022): 3242. http://dx.doi.org/10.3390/polym14163242.

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Obtaining good-quality gluten-free products represents a technological challenge; thus, it is important to understand how and why the addition of hydrocolloids influences the properties of starch-based products. To obtain insight into the physicochemical changes imparted by hydrocolloids on gluten-free dough, we prepared several suspensions with different corn starch/potato starch/hydroxpropyl methyl cellulose/xanthan gum/water ratios. Properties of the prepared samples were determined by differential scanning calorimetry and rheometry. Samples with different corn/potato starch ratios exhibite

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17

Hou, Yinchen, Xinyang Chen, Mingyi Zhang, et al. "Selenium-Chelating Peptide Derived from Wheat Gluten: In Vitro Functional Properties." Foods 13, no. 12 (2024): 1819. http://dx.doi.org/10.3390/foods13121819.

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The efficacy of selenium-chelating polypeptides derived from wheat protein hydrolysate (WPH-Se) includes enhancing antioxidant capacity, increasing bioavailability, promoting nutrient absorption, and improving overall health. This study aimed to enhance the bioavailability and functional benefits of exogenous selenium by chelating with wheat gluten protein peptides, thereby creating bioactive peptides with potentially higher antioxidant capabilities. In this study, WPH-Se was prepared with wheat peptide and selenium at a mass ratio of 2:1, under a reaction system at pH 8.0 and 80 °C. The in vi

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18

Lei, Duo, and Xiaojun Ma. "Effect of enzymatic glycosylation on the structure and properties of wheat gluten protein fibers." Journal of Engineered Fibers and Fabrics 16 (January 2021): 155892502110003. http://dx.doi.org/10.1177/15589250211000337.

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Wheat gluten proteins are good raw materials for preparing fibers due to their excellent viscoelasticity. However, protein fibers made directly from wheat gluten have poor mechanical properties. In this paper, transglutaminase was used to induce the glycosylation reaction between wheat gluten proteins and carboxymethyl chitosan. The glycated proteins were then made into fibers by wet spinning. After glycosylation modification, the breaking strength and breaking elongation of the wheat gluten protein fibers (WGPF) improved by 43% and 127%, respectively. Fourier transform infrared spectroscopy a

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19

Di Gioia, Lodovico, Bernard Cuq, and Stéphane Guilbert. "Thermal properties of corn gluten meal and its proteic components." International Journal of Biological Macromolecules 24, no. 4 (1999): 341–50. http://dx.doi.org/10.1016/s0141-8130(99)00048-3.

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Falcão-Rodrigues, M. Margarida, Margarida Moldão-Martins, and M. Luisa Beirão-da-Costa. "Thermal properties of gluten proteins of two soft wheat varieties." Food Chemistry 93, no. 3 (2005): 459–65. http://dx.doi.org/10.1016/j.foodchem.2004.10.023.

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Pan, Yongkang, Xuehong Wang, and Qiaolong Yuan. "Thermal, kinetic, and mechanical properties of glycerol-plasticized wheat gluten." Journal of Applied Polymer Science 121, no. 2 (2011): 797–804. http://dx.doi.org/10.1002/app.33512.

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Alexy, Pavol, Dušan Bakoš, Gabriela Crkoňová, Karel Kolomaznik, and Miroslav Kršiak. "Blends of polyvinylalcohol with collagen hydrolysate: thermal degradation and processing properties." Macromolecular Symposia 170, no. 1 (2001): 41–50. http://dx.doi.org/10.1002/1521-3900(200106)170:1<41::aid-masy41>3.0.co;2-b.

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Mohammed, Abdulrahman A. B. A., Abdoulhdi A. Borhana Omran, Zaimah Hasan, R. A. Ilyas, and S. M. Sapuan. "Wheat Biocomposite Extraction, Structure, Properties and Characterization: A Review." Polymers 13, no. 21 (2021): 3624. http://dx.doi.org/10.3390/polym13213624.

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Biocomposite materials create a huge opportunity for a healthy and safe environment by replacing artificial plastic and materials with natural ingredients in a variety of applications. Furniture, construction materials, insulation, and packaging, as well as medical devices, can all benefit from biocomposite materials. Wheat is one of the world’s most widely cultivated crops. Due to its mechanical and physical properties, wheat starch, gluten, and fiber are vital in the biopolymer industry. Glycerol as a plasticizer considerably increased the elongation and water vapor permeability of wheat fil

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24

Knežević-Jugović, Zorica, Alina Culetu, Jelena Mijalković, et al. "Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies." Foods 12, no. 1 (2022): 24. http://dx.doi.org/10.3390/foods12010024.

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Soy protein concentrate (SPC) was hydrolyzed using several commercial food-grade proteases (Alcalase, Neutrase, papain, Everlase, Umamizyme, Flavourzyme) and their combination to obtain promising ingredients in the manufacture of functional bakery products. In all cases, the hydrolysis caused nutritional, sensory, and rheological changes in SPC, as well as protein structural changes like increased surface hydrophobicity and content of exposed SH groups with the magnitude of these changes depending on enzyme specificity. The hydrolysis with the combination of Neutrase and Flavourzyme (NeuFlav)

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25

Cui, Tingting, Rui Liu, Tao Wu, Wenjie Sui, and Min Zhang. "Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough." Polymers 11, no. 5 (2019): 794. http://dx.doi.org/10.3390/polym11050794.

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The impact of various amounts of konjac glucomannan on the structural and physicochemical properties of gluten proteins/dough at different periods of frozen storage is evaluated in the present study. As frozen storage time was prolonged, the molecular weight and the free sulfhydryl content of gluten proteins and the tensile properties of frozen dough all decreased. The addition of konjac glucomannan reduced the variations in the structural and rheological properties of gluten proteins/dough. Frozen dough with 2.5% added konjac glucomannan showed the highest water binding capacity and retarded

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26

Chen, Ye, Ning Zhang, Guan Yu Wang, Yue Du, and Seiichiro Isobe. "Preparation and Properties of Corn Gluten Meal/Poly (Lactic Acid) Composite." Advanced Materials Research 415-417 (December 2011): 1620–25. http://dx.doi.org/10.4028/www.scientific.net/amr.415-417.1620.

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Blends of Corn gluten meal (CGM) and poly (lactic acid) (PLA) plasticized with glycerol, water and ethanol, were extruded into pellets using single-screw extruder, and the pellets were compression-molded into composites, and the tensile strength, water resistance, thermal stability and morphology of the composite were evaluated. The results showed that PLA reinforced the composite, improved the water resistance. The structure of composite was observed by scanning electron microscopy (SEM), it was showed that PLA formed a network structure, and the modified CGM inlay in network. The result of t

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27

Agyare, Kingsley K., Kwaku Addo, and Youling L. Xiong. "Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt." Food Hydrocolloids 23, no. 1 (2009): 72–81. http://dx.doi.org/10.1016/j.foodhyd.2007.11.012.

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Montserrat-de la Paz, Sergio, Noelia M. Rodriguez-Martin, Alvaro Villanueva, et al. "Evaluation of Anti-Inflammatory and Atheroprotective Properties of Wheat Gluten Protein Hydrolysates in Primary Human Monocytes." Foods 9, no. 7 (2020): 854. http://dx.doi.org/10.3390/foods9070854.

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Bioactive protein hydrolysates have been identified in several sources as possible agents in the prevention and treatment of many diseases. A wheat gluten (WG) concentrate was hydrolyzed by Alcalase under specific conditions. The resulting hydrolysates were evaluated by in vitro cell-free experiments leading to the identification of one bioactive WG protein hydrolysate (WGPH), which was used at 50 and 100 μg/mL on primary human monocytes. Reactive oxygen species (ROS) and nitrite levels and RT-qPCR and ELISA techniques were used to analyze the functional activity of WGPH. Our results showed th

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Thongkaew, C., and J. Singthong. "The physicochemical and thermal properties of unripe glutinous rice flour and application in gluten-free noodle." Food Research 7, no. 1 (2023): 158–66. http://dx.doi.org/10.26656/fr.2017.7(1).924.

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The physicochemical and thermal properties of unripe glutinous rice flour (UGRF) and its potential application in rice noodles were evaluated in this study. UGRF showed dramatically higher protein content (10.57%) compared to glutinous rice flour (GRF) but was lower in amylose content. The lower peak (1647.67 cP), breakdown (661.00 cP), final viscosity (1208.33 cP), and setback viscosity (218.67 cP) were observed in UGRF (p<0.05). Therefore, the solubility, swelling power, and water absorption capacity of UGRF were higher than in glutinous rice flour. The onset, peak, final temperature, and

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Ciapponi, Riccardo, Stefano Turri, and Marinella Levi. "Mechanical Reinforcement by Microalgal Biofiller in Novel Thermoplastic Biocompounds from Plasticized Gluten." Materials 12, no. 9 (2019): 1476. http://dx.doi.org/10.3390/ma12091476.

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The aim of this work was to develop new bioplastic compounds from wheat gluten, biobased plasticizers (glycerol, octanoic acid and 1,4-butanediol), and microalgal biomass as a filler. The effects of the composition on tensile properties, thermal stability, and water sensitivity were investigated. Microalgal biomass was added with the selected quantities: 10, 20, and 30 per hundred parts (php). Mechanical mixing of the components, i.e., gluten, plasticizer, and microalgae, was followed by molding in a hot press. Microlgal filler improved mechanical properties of the plasticized gluten material:

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Bai, Mingyang, Yepeng Huang, Suzhen Huang, et al. "A novel wood adhesive based on yeast hydrolysate." BioResources 14, no. 3 (2019): 6015–24. http://dx.doi.org/10.15376/biores.14.3.6015-6024.

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Due to certain problems with petroleum-based products, the development of a renewable and green adhesive is urgent and important. Yeast hydrolysate, which contains more than 55% protein, possesses many advantages in its source (it originates from yeast as opposed to petroleum) and environmental protection. In this work, a wood adhesive based on yeast hydrolysate was developed through the addition of sodium dodecyl sulfate (SDS), polyvinyl alcohol, and ethylene glycol diglycidyl ether (EGDE) to improve properties of the yeast hydrolysate adhesive via the epoxy group in EGDE. The influence of EG

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Zinina, Oksana, Svetlana Merenkova, and Damir Galimov. "Development of Biodegradable Alginate-Based Films with Bioactive Properties and Optimal Structural Characteristics with Incorporation of Protein Hydrolysates." Sustainability 15, no. 20 (2023): 15086. http://dx.doi.org/10.3390/su152015086.

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Alginate is widely used in the food industry due to its biodegradability, biocompatibility, and non-toxicity. Protein hydrolysates possess properties important for forming the mechanical characteristics, protective, and barrier properties of the films. The aim of the research was to develop biodegradable alginate-based films with bioactive properties and the optimal structural characteristics when protein hydrolysates were incorporated. The microstructure of the cross-sections of films with 0.5 and 1.0% protein hydrolysates was characterized by smoother and homogeneous surfaces, which indicate

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Wang, Jing, Xinyu Sun, Xingfeng Xu, et al. "Wheat Flour-Based Edible Films: Effect of Gluten on the Rheological Properties, Structure, and Film Characteristics." International Journal of Molecular Sciences 23, no. 19 (2022): 11668. http://dx.doi.org/10.3390/ijms231911668.

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This work investigates the structure, rheological properties, and film performance of wheat flour hydrocolloids and their comparison with that of a wheat starch (WS)–gluten blend system. The incorporation of gluten could decrease inter-chain hydrogen bonding of starch, thereby reducing the viscosity and solid-like behavior of the film-forming solution and improving the frequency-dependence, but reducing the surface smoothness, compactness, water vapor barrier performance, and mechanical properties of the films. However, good compatibility between starch and gluten could improve the density of

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34

Elmehdi, H. M., M. G. Scanlon, J. H. Page, and M. I. P. Kovacs. "Probing thermal transitions and structural properties of gluten proteins using ultrasound." Journal of Ultrasound 16, no. 3 (2013): 101–10. http://dx.doi.org/10.1007/s40477-013-0022-0.

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Prochoń, MirosŁawa, and Yves Hervé Tshela Ntumba. "EFFECTS OF BIOPOLYMER KERATIN WASTE SOURCES IN XNBR COMPOUNDS." Rubber Chemistry and Technology 88, no. 2 (2015): 258–75. http://dx.doi.org/10.5254/rct.15.85948.

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ABSTRACT The properties of three prepared biopolymers were compared for use as fillers for XNBR: cattle hair keratin derived from tanning industry wastes, its hydrolysate, and the hydrolysate of bird feathers obtained from poultry wastes. The incorporation of the prepared biopolymers into XNBR elastomer results in new composites that have good strength parameters, ranging from 13 to 16 MPa, and that are resistant to thermal aging and the action of oils and fuels. An additional feature of these composites is their increased susceptibility to the action of microorganisms; consequently, they are

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Farrokhi, Mahsa, Ines N. Ramos, and Cristina L. M. Silva. "Impact of Ultrasound on a Gluten-Free Composite Flour Based on Rice Flour and Corn Starch for Breadmaking Applications." Foods 14, no. 7 (2025): 1094. https://doi.org/10.3390/foods14071094.

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Ultrasound (US) treatment is an eco-friendly physical modification technique increasingly used to enhance the functionality of gluten-free flours. In this study, the impact of sonication on the techno-functional, thermal, structural, and rheological properties of a composite gluten-free flour was investigated. The flour, comprising corn starch, rice flour, and other ingredients, was treated at hydration levels of 15% and 25% (w/w) under controlled conditions (10 min of sonication at 20 °C) and compared to a non-sonicated control. Sonication reduced the water absorption capacity (WAC) and swell

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Witczak, Mariusz, Lesław Juszczak, Rafał Ziobro, and Jarosław Korus. "Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough." Food Hydrocolloids 28, no. 2 (2012): 353–60. http://dx.doi.org/10.1016/j.foodhyd.2012.01.009.

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Zhang, Xiaoqing. "Chemical Approaches in Processing Wheat Gluten-Based Polymer Materials." Australian Journal of Chemistry 67, no. 1 (2014): 6. http://dx.doi.org/10.1071/ch13328.

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Processing wheat gluten-based renewable and biodegradable polymer materials through chemical modifications has been demonstrated as an effective way to improve the mechanical strength and modulus, material flexibility, barrier properties, and thermal processability, and to introduce new functionalities. Challenges still remain in further enhancing material properties, balancing hydrophilicity/hydrophobicity and biodegradability in the material, achieving a designed performance, and maintaining the material sustainability. A good understanding of protein structures, reactivity, and functionalit

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Li, Qin, Yi Liu, Huimei Bao, and Haihua Zhang. "The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough." Foods 13, no. 16 (2024): 2556. http://dx.doi.org/10.3390/foods13162556.

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The effects of lophatherum gracile brongn flavonoids on the multiscale structure and functional properties of wheat dough were investigated. Wheat dough samples with varying contents of lophatherum gracile brongn flavonoids were analyzed to assess changes in thermal-mechanical rheological properties, microstructure, chemical interactions, water distribution, and macropolymer formation by Mixolab mixer, fluorescence microscopy, and low-field nuclear magnetic resonance (LF-NMR). The findings revealed that lophatherum gracile brongn flavonoids disrupted the three-dimensional network of gluten pro

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Pommet, Marion, Andreas Redl, Stéphane Guilbert, and Marie-Hélène Morel. "Impact of Protein Size Distribution on Gluten Thermal Reactivity and Functional Properties." Journal of Agricultural and Food Chemistry 53, no. 10 (2005): 3943–49. http://dx.doi.org/10.1021/jf048055y.

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MOHAMED, ABDELLATIF, and SHERALD H. GORDON. "THERMAL AND SPECTRAL PROPERTIES OF TRANSGLUTAMINASE-CROSSLINKED WHEAT GLUTEN IN TRIS-HCl." Journal of Food Quality 30, no. 3 (2007): 386–402. http://dx.doi.org/10.1111/j.1745-4557.2007.00129.x.

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Rosell, Cristina M., and Allen Foegeding. "Interaction of hydroxypropylmethylcellulose with gluten proteins: Small deformation properties during thermal treatment." Food Hydrocolloids 21, no. 7 (2007): 1092–100. http://dx.doi.org/10.1016/j.foodhyd.2006.08.003.

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Juszczak, Lesław, Teresa Witczak, Rafał Ziobro, Jarosław Korus, Ewa Cieślik, and Mariusz Witczak. "Effect of inulin on rheological and thermal properties of gluten-free dough." Carbohydrate Polymers 90, no. 1 (2012): 353–60. http://dx.doi.org/10.1016/j.carbpol.2012.04.071.

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Mohamed, Abdellatif, Victoria L. Finkenstadt, Sherald H. Gordon, and Debra E. Palmquist. "Thermal and mechanical properties of compression-molded pMDI-reinforced PCL/gluten composites." Journal of Applied Polymer Science 118, no. 5 (2010): 2778–90. http://dx.doi.org/10.1002/app.32260.

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Chang, Yeok Boo, Hyeongyeong Kim, Se Kyung Lee, et al. "Characteristics and Absorption Rate of Whey Protein Hydrolysates Prepared Using Flavourzyme after Treatment with Alcalase and Protamex." Molecules 28, no. 24 (2023): 7969. http://dx.doi.org/10.3390/molecules28247969.

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The purpose of this study was to evaluate the physicochemical properties of whey protein hydrolysate and determine changes in absorption rate due to enzymatic hydrolysis. The molecular weight distribution analysis of whey protein concentrate (WPC) and low-molecule whey protein hydrolysate (LMWPH) using the Superdex G-75 column revealed that LMWPH is composed of peptides smaller than those in WPC. Fourier-transform infrared spectroscopy indicated differences in peak positions between WPC and LMWPH, suggesting hydrolysis-mediated changes in secondary structures. Moreover, LMWPH exhibited higher

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Tarasov, Dmitry, Mathew Leitch, and Pedram Fatehi. "Chemical and thermal properties of precipitates made from hydrolysate of spruce wood chips." Wood Science and Technology 53, no. 4 (2019): 889–909. http://dx.doi.org/10.1007/s00226-019-01101-3.

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Chen, Yurui, Wanting Zhang, Rongrong Ma, and Chao Mao. "Review on Physical and Chemical Properties of Potato Protein and its Hydrolysate." Advances in Computer and Materials Scienc Research 2, no. 1 (2025): 202. https://doi.org/10.70114/acmsr.2025.2.1.p202.

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Potato protein is generally recovered as a by-product from the potato pulp water in the potato starch industry. Due to the thermal treatment used during industrial recovery, the protein's solubility is reduced, resulting in poor functional properties and limiting its application in the food industry. To better understand the functional properties of water-soluble potato protein, this review summarizes the physical properties such as emulsification and foaming, as well as the chemical properties such as antioxidant activity and biological functions like cholesterol-lowering effects of potato pr

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Rivera Leiva, Andrés Felipe, Joaquín Hernández-Fernández, and Rodrigo Ortega Toro. "Active Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots." Polymers 14, no. 23 (2022): 5077. http://dx.doi.org/10.3390/polym14235077.

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The use of biodegradable biopolymers with the incorporation of active ingredients has been considered as an alternative to extend the useful life of food. Therefore, the objective of this research was to develop active films based on starch and wheat gluten, containing cinnamon and turmeric essential oils by using the solvent casting method. Different film formulations were made from wheat starch, gluten, glycerol, and essential oils of cinnamon and turmeric. The films were characterized according to their morphology, optical, thermal, antioxidant, and barrier properties. Subsequently, the act

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Pătraşcu, Livia, Iuliana Banu, Ina Vasilean, and Iuliana Aprodu. "Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour." Food Science and Technology International 23, no. 2 (2016): 142–55. http://dx.doi.org/10.1177/1082013216665722.

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The effect of protein addition on the rheological, thermo-mechanical and baking properties of wholegrain rice flour was investigated. Gluten, powdered eggs and soy protein concentrate were first analyzed in terms of rheological properties, alone and in admixture with rice flour. The temperature ramp tests showed clear differences in the rheological behavior of the batters supplemented with different proteins. The highest thermal stability was observed in case of soy protein samples. Frequency sweep tests indicated significant improvements of the rheological properties of rice flour supplemente

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Trivedi, Mahendra Kumar, Alice Branton, Dahryn Trivedi, Gopal Nayak, Ragini Singh, and Snehasis Jana. "Physicochemical Characterization of Biofield Energy Treated Hi VegTM Acid Hydrolysate." International Journal of Nutrition and Food Science 5, no. 1 (2015): 001–8. https://doi.org/10.11648/j.ijnfs.20160501.11.

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The hydrolysed vegetable proteins are acidic or enzymatic hydrolytic product of proteins derived from various sources such as milk, meat or vegetables. The current study was designed to evaluate the impact of biofield energy treatment on the various physicochemical and spectra properties of Hi VegTM acid hydrolysate i.e. a hydrolysed vegetable protein. The Hi VegTM acid hydrolysate sample was divided into two parts that served as control and treated sample. The treated sample was subjected to the biofield energy treatment and its properties were analysed using particle size analyser, X-ray dif

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