Modification of the Wheat Gluten Network by Kraft Lignin Addition

The effect of Kraft lignin (KL) on wheat gluten (WG) network formation during biomaterial processing was investigated. Gluten plasticized with glycerol was blended with a variable content of KL and processed into material by mixing and hot molding. The effect of KL on WG cross-linking was assessed b...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2009-09, Vol.57 (18), p.8526-8533
Main Authors: Kunanopparat, Thiranan, Menut, Paul, Morel, Marie-Hélène, Guilbert, Stéphane
Format: Article
Language:English
Subjects:
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Biological and medical sciences
Cereal and baking product industries
Chromatography, Gel
Chromatography, High Pressure Liquid
Cross-Linking Reagents - pharmacology
crosslinking
depolymerization
Environmental Chemistry
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
Glutens - chemistry
Glutens - drug effects
Glycerol - pharmacology
Hot Temperature
Kraft lignin
kraft pulp
Life Sciences
lignin
Lignin - chemistry
Lignin - pharmacology
Plasticizers - pharmacology
rheological properties
Solvents
Triticum - chemistry
wheat gluten
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Summary:The effect of Kraft lignin (KL) on wheat gluten (WG) network formation during biomaterial processing was investigated. Gluten plasticized with glycerol was blended with a variable content of KL and processed into material by mixing and hot molding. The effect of KL on WG cross-linking was assessed by size-exclusion chromatography coupled with specific detection of KL by fluorescence. Whereas processing of WG usually results in cross-linking and solubility loss, KL addition promoted an increase of gluten protein solubility in sodium dodecyl sulfate buffers. The feature demonstrates that KL functional groups hinder WG aggregation. A radical scavenger activity of KL toward the thiyl radicals produced during gluten mixing is proposed. Mixing also promotes the association of KL with WG as evidenced by the coelution of KL and WG in size exclusion high-performance liquid chromatography. Finally, gluten aggregation and cross-linking can be obtained by immersion of the materials in a dioxane−water solution, thereby demonstrating the occurrence of stabilized radicals on WG material mixed with KL.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf901183z