Enlarged Processing Window of Plasticized Wheat Gluten Using Salicylic Acid

• Published in: Biomacromolecules 2006-01, Vol.7 (3), p.771-776
• Main Authors: Ullsten, NHenrik, Gaellstedt, Mikael, Johansson, Eva, Graeslund, Astrid, Hedenqvist, Mikael S
• Format: Article
• Language: English
• Subjects: Triticum aestivum
• ISSN: 1525-7797; 1526-4602
• DOI: 10.1021/bm050822uPII:S1525-7797(05)00822-6

The temperature window for the extrusion of glycerol-plasticized wheat gluten was increased by the use of salicylic acid, a known scorch retarder and radical scavenger. It was possible to extrude 30 wt % glycerol-wheat gluten films with a die-head temperature as high as 135 degree C, rather than 95 degree C, by incorporating only 1 wt % salicylic acid. Small effects of shear- induced heating during extrusion at the higher temperatures suggested that the acid acted as a lubricant and viscosity reducer. The latter was suggested to originate primarily from the salicylic-acid-induced reduction in the degree of protein aggregation/cross-linking, as indicated by size-exclusion high-performance liquid chromatography and chemiluminescence. Electron paramagnetic resonance spectroscopy on extruded films indicated that the beneficial effect of salicylic acid was due to its radical scavenging effect. Tensile tests on extrudates revealed that the materials produced at the substantially higher processing temperature were still ductile. The complex shear modulus increased more slowly with increasing salicylic acid content above 110-120 degree C, indicating that the aggregation/cross-linking rate was slower with salicylic acid, that is, that it did have a scorch-retarding effect, besides yielding a lower final degree/complexity of aggregation.