Study on the mechanism of microwave modified wheat protein fiber to improve its mechanical properties

Study on the mechanism of microwave modified wheat protein fiber to improve its mechanical... Wheat protein is widely used in food industry. In order to expand the scope of its application on non-food field, we managed to apply the wheat protein to fiber production. To improve the mechanical properties of the fibers, we used the method of microwave modification. The best process conditions obtained by response surface analysis were a microwave power of 20.6 W/mL, microwave time of 3 min, and pH 8. Compared to non-microwaved fibers, the breaking strength was 19% higher and the elongation was 302.43% higher which indicated the microwaved fiber toughness was increased. To study the mechanism underlying the effect of microwave treatment on the improvement of mechanical properties, changes in the SH and SS content during wheat protein fiber preparation, a secondary structure study, X-ray diffraction, thermal performance analysis, SEM, surface hydrophobicity, and standard moisture regain measurement were examined. The microwaved fiber had increased SS content, α-helices, crystallinity, which may be responsible for the better mechanical properties. DSC and TG results showed that the thermal stability of microwaved fiber was increased. Additionally, SEM micrographs revealed that the structure of microwaved fibers was smoother and denser, and contained less pores than non-microwaved fibers. Although the surface hydrophobicity and standard moisture regain were decreased, microwaved fiber had good hygroscopicity, which was close to that of silk. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Cereal Science Elsevier

Study on the mechanism of microwave modified wheat protein fiber to improve its mechanical properties

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Publisher
Elsevier
Copyright
Copyright © 2016 Elsevier Ltd
ISSN
0733-5210
eISSN
1095-9963
D.O.I.
10.1016/j.jcs.2016.05.018
Publisher site
See Article on Publisher Site

Abstract

Wheat protein is widely used in food industry. In order to expand the scope of its application on non-food field, we managed to apply the wheat protein to fiber production. To improve the mechanical properties of the fibers, we used the method of microwave modification. The best process conditions obtained by response surface analysis were a microwave power of 20.6 W/mL, microwave time of 3 min, and pH 8. Compared to non-microwaved fibers, the breaking strength was 19% higher and the elongation was 302.43% higher which indicated the microwaved fiber toughness was increased. To study the mechanism underlying the effect of microwave treatment on the improvement of mechanical properties, changes in the SH and SS content during wheat protein fiber preparation, a secondary structure study, X-ray diffraction, thermal performance analysis, SEM, surface hydrophobicity, and standard moisture regain measurement were examined. The microwaved fiber had increased SS content, α-helices, crystallinity, which may be responsible for the better mechanical properties. DSC and TG results showed that the thermal stability of microwaved fiber was increased. Additionally, SEM micrographs revealed that the structure of microwaved fibers was smoother and denser, and contained less pores than non-microwaved fibers. Although the surface hydrophobicity and standard moisture regain were decreased, microwaved fiber had good hygroscopicity, which was close to that of silk.

Journal

Journal of Cereal ScienceElsevier

Published: Jul 1, 2016

References

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