Use of xylan,an agricultural by-product,in wheat gluten based biodegradable films: mechanical,solubility and water vapor transfer rate properties

The possibility of using xylan, as an agricultural by-product, for production of composite films in combinations with wheat gluten was investigated. Different levels of xylan (0-40% w/w) were incorporated into wheat gluten to form biodegradable composite films. Films were prepared at pH 4 and 11, and dried at either uncontrolled or controlled conditions. The mechanical properties, solubilities and water vapour transfer rate (WVTR) of the composite films were studied. Films were obtained with added xylan without decreasing film-forming quality. Xylan can be used as an additive, as much as 40% (w/w), in wheat gluten films. Changing pH, wheat gluten/xylan ratio, xylan type and drying conditions affected mechanical and solubility properties, however, WVTR was not affected by xylan additions. Wheat gluten/xylan composite films having different characteristics can be produced depending on xylan type, composition and process conditions.     

Natural cellulose fibers from soybean straw

This paper reports the development of natural cellulose technical fibers from soybean straw with properties similar to the natural cellulose fibers in current use. About 220 million tons of soybean straw available in the world every year could complement the byproducts of other major food crops as inexpensive, abundant and annually renewable sources for natural cellulose fibers. Using the agricultural byproducts as sources for fibers could help to address the concerns on the future price and availability of both the natural and synthetic fibers in current use and also help to add value to the food crops. A simple alkaline extraction was used to obtain technical fibers from soybean straw and the composition, structure and properties of the fibers was studied. Technical fibers obtained from soybean straw have high cellulose content (85%) but low% crystallinity (47%). The technical fibers have breaking tenacity (2.7 g/den) and breaking elongation (3.9%) higher than those of fibers obtained from wheat straw and sorghum stalk and leaves but lower than that of cotton. Overall, the structure and properties of the technical fibers obtained from soybean straw indicates that the fibers could be suitable for use in textile, composite and other industrial applications.     

Properties of medium density fiberboards made from renewable biomass

The goal of this study was to determine the comparative properties of dry-formed medium density fiberboards (MDF) made from renewable biomass (wheat and soybean straw) and those from conventional soft wood fiber. The MDF properties evaluated were modulus of elasticity, modulus of rupture, internal bond strength, thickness swell, and screw holding capacity. The results show that MDF made from wheat straw fiber and soy straw fiber have weaker mechanical and water resistance properties than those made from softwood fiber. Soybean straw is comparable to wheat straw in terms of both mechanical and water resistance properties to make MDF. Water resistance of MDF decreased drastically with increasing straw fiber composition. Wheat straw fiber and soybean straw fiber should be physically or chemically treated to increase their water resistance property for MDF production.     

不同环境条件下小麦氮代谢关键酶活性及籽粒品质

研究了两种环境条件下3个不同蛋白含量小麦品种的氮代谢关键酶活性及籽粒品质的差异.结果表明,龙口试验点的小麦旗叶硝酸还原酶(NR)、谷胺酰氨合成酶(GS)和籽粒谷胺酰氨合成酶活性均显著高于泰安试验点,3个品种间的酶活性顺序均为：济麦20＞优麦3号＞PH971942.优质强筋小麦品种的籽粒综合品质性状在龙口试验点的表现优于泰安试验点. 灌浆期环境因素与小麦籽粒品质和酶活性存在显著的相关性,灌浆期间的较高气温、适当干旱和寡照环境有利于提高小麦籽粒品质.龙口试验点的中、强筋小麦品种和泰安试验点的中筋小麦品种蛋白质含量与旗叶NR和GS活性均达显著正相关.小麦品种用途不同,对环境条件的要求不同,适宜的环境条件提高了氮代谢关键酶的活性,利于改善小麦品质.     

Wheat gluten causes dendritic cell maturation and chemokine secretion

Wheat gluten causes gut inflammation in genetically predisposed individuals. We tested the hypothesis that wheat gluten is not only a target of adaptive immunity, but also modulates the function of APC. Dendritic cells (DC) derived from the bone marrow of BALB/c mice were exposed to chymotrypsin-treated wheat gluten. This induced DC maturation as estimated by all surface markers tested (MHC class II, CD40, CD54, and CD86). The effect was dose dependent, and, at 100 microg/ml gluten matched that caused by 10 ng/ml LPS. A role of endotoxin contamination was ruled out by demonstrating the resistance of wheat gluten effects to LPS antagonist polymyxin B. DC from LPS nonresponder strain C3H/HeJ were affected by wheat gluten, but not by LPS. Proteinase K-digested wheat gluten was unable to stimulate DC maturation. Wheat gluten induced a unique secretion pattern of selected cytokines and chemokines in DC. Classic pro- or anti-inflammatory mediators were not produced, in contrast to LPS. Rather, chemokines MIP-2 and keratinocyte-derived cytokine were secreted in large amounts. We conclude that wheat gluten lowers the threshold for immune responses by causing maturation of APC, by attracting leukocytes and increasing their reactivity state. In the presence of an appropriate genetic predisposition, this is expected to increase the risk of adverse immune reactions to wheat gluten or to other Ags presented.     

西藏小麦品种和引进品种在拉萨种植的品质比较

为了给西藏优质小麦生产的品种利用提供依据 ,1998～ 2 0 0 0年 ,用 7个西藏春小麦品种和 4个引进品种在拉萨进行了 3年春播试验 ;1998～ 2 0 0 1年 ,用 2个西藏冬小麦品种和 3个引进品种进行了 3年秋播试验。结果表明 ,西藏品种的蛋白质含量、湿面筋含量、沉降值明显低于引进品种。西藏品种属于弱筋小麦品种。西藏优质专用小麦生产中的品种利用途径是 :加强中筋小麦的生态育种 ;引进内地强筋小麦品种     

Viscoelastic properties of wheat gluten in a molecular dynamics study

Wheat (Triticum spp.) gluten consists mainly of intrinsincally disordered storage proteins (glutenins and gliadins) that can form megadalton-sized networks. These networks are responsible for the unique viscoelastic properties of wheat dough and affect the quality of bread. These properties have not yet been studied by molecular level simulations. Here, we use a newly developed α-C-based coarse-grained model to study ∼ 4000-residue systems. The corresponding time-dependent properties are studied through shear and axial deformations. We measure the response force to the deformation, the number of entanglements and cavities, the mobility of residues, the number of the inter-chain bonds, etc. Glutenins are shown to influence the mechanics of gluten much more than gliadins. Our simulations are consistent with the existing ideas about gluten elasticity and emphasize the role of entanglements and hydrogen bonding. We also demonstrate that the storage proteins in maize and rice lead to weaker elasticity which points to the unique properties of wheat gluten.     

Preparation and characterization of wheat straw fibers for reinforcing application in injection molded thermoplastic composites

The potential of wheat straw fibers prepared by mechanical and chemical processes as reinforcing additives for thermoplastics was investigated. Fibers prepared by mechanical and chemical processes were characterized with respect to their chemical composition, morphology, and physical, mechanical and thermal properties. Composites of polypropylene filled with 30% wheat straw fibers were prepared and their mechanical properties were also evaluated. The fibers prepared by chemical process exhibited better mechanical, physical and thermal properties. Wheat straw fiber reinforced polypropylene composites exhibited significantly enhanced properties compared to virgin polypropylene. However, the strength properties of the composites were less for chemically prepared fiber filled composites. This was due to the poor dispersion of the fibers under the processing conditions used. These results indicate that wheat straw fibers can be used as potential reinforcing materials for making thermoplastic composites.     

Electrospun fibers from wheat protein: investigation of the interplay between molecular structure and the fluid dynamics of the electrospinning process

In the present work, we demonstrate the ability to electrospin wheat gluten, a polydisperse plant protein polymer that is currently available at roughly 0.50 dollars/lb. A variety of electrospinning experiments were carried out with wheat gluten from two sources, at different solution concentrations, and with native and denatured wheat gluten to illustrate the interplay between protein structure and the fluid dynamics of the electrospinning process. The presence of both cylindrical and flat fibers was observed in the nonwoven mats, which were characterized using both polarized optical microscopy and field emission scanning electron microscopy. Retardance images obtained by polarized optical microscopy exhibited evidence of molecular orientation at the surface of the fibers. We believe that fiber formation by electrospinning is a result of both chain entanglements and the presence of reversible junctions in the protein, in particular, the breaking and re-forming of disulfide bonds that occur via a thiol/disulfide interchange reaction. The presence of the highest molecular weight glutenin polymer chains in the wheat protein appeared to be responsible for the lower threshold concentration for fiber formation, relative to that of a lower molecular weight fraction of wheat protein devoid of the high molecular weight glutenin component. Denaturation of the wheat protein, however, clearly disrupted this delicate balance of properties in the experimental regimes we investigated, as electrospun fibers from the denatured state were not observed.     

Industrial production of enzyme-modified wool fibers for machine-washable bed coverings

Enzyme technology is explored on wool fibers to prevent shrinkage and consolidation behavior during washing of woolen bed coverings using normal household machine conditions. Enzyme modification of wool fibers after two different pretreatments has been realized on industrial scale. Enlarged proteolytic enzyme by chemical modification was applied successfully to prevent substantial fiber strength loss. Felt-ball analysis of the fibers as obtained from this industrial process showed substantial improvement in felting resistance. Further processing of these enzyme-modified fibers and finally integration in bed covering quilts have been executed successfully on industrial production lines. The observed fiber losses during processing were in the range of 4.5–6% which is comparable with that of nonmodified fibers. The machine-washability of these produced bed covering quilts was tested in a household washing machine using both wool and normal wash programs applied at different temperatures. It appeared that, contrary to the good washing results in terms of shrinkage and consolidation resistance using the wool program at moderate temperatures, this resistance is marginal when washed with the normal washing program with higher mechanical agitation level or with the wool program at elevated temperature. This result was different from that obtained with woolen fabrics and explained by the less-structured organisation of fibers within a fleece.     

Properties and potential applications of natural cellulose fibers from the bark of cotton stalks

Natural cellulose fibers have been obtained from the bark of cotton stalks and the fibers have been used to develop composites. Cotton stalks are rich in cellulose and account for up to 3 times the quantity of cotton fiber produced per acre. Currently, cotton stalks have limited use and are mostly burned on the ground. Natural cellulose fibers obtained from cotton stalks are composed of approximately 79% cellulose and 13.7% lignin. The fibers have breaking tenacity of 2.9 g per denier and breaking elongation of 3% and modulus of 144 g per denier, between that of cotton and linen. Polypropylene composites reinforced with cotton stalk fibers have flexural, tensile and impact resistance properties similar to jute fiber reinforced polypropylene composites. Utilizing cotton stalks as a source for natural cellulose fibers provides an opportunity to increase the income from cotton crops and make cotton crops more competitive to the biofuel crops.     

Coexpression of the High Molecular Weight Glutenin Subunit 1Ax1 and Puroindoline Improves Dough Mixing Properties in Durum Wheat (Triticum turgidum L. ssp. durum)

Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness. The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic property on dough. One group of gluten proteins, high molecular weight glutenin subunits (HMW-GS), plays an important role in dough functional properties. On the other hand, grain hardness, which influences the milling process of flour, is controlled by Puroindoline a (Pina) and Puroindoline b (Pinb) genes. However, little is known about the combined effects of HMW-GS and PINs on dough functional properties. In this study, we crossed a Pina-expressing transgenic line with a 1Ax1-expressing line of durum wheat and screened out lines coexpressing 1Ax1 and Pina or lines expressing either 1Ax1 or Pina. Dough mixing analysis of these lines demonstrated that expression of 1Ax1 improved both dough strength and over-mixing tolerance, while expression of PINA detrimentally affected the dough resistance to extension. In lines coexpressing 1Ax1 and Pina, faster hydration of flour during mixing was observed possibly due to the lower water absorption and damaged starch caused by PINA expression. In addition, expression of 1Ax1 appeared to compensate the detrimental effect of PINA on dough resistance to extension. Consequently, coexpression of 1Ax1 and PINA in durum wheat had combined effects on dough mixing behaviors with a better dough strength and resistance to extension than those from lines expressing either 1Ax1 or Pina. The results in our study suggest that simultaneous modulation of dough strength and grain hardness in durum wheat could significantly improve its breadmaking quality and may not even impair its pastamaking potential. Therefore, coexpression of 1Ax1 and PINA in durum wheat has useful implications for breeding durum wheat with dual functionality (for pasta and bread) and may improve the economic values of durum wheat.     

A wheat biorefining strategy based on solid-state fermentation for fermentative production of succinic acid

In this study, a novel generic feedstock production strategy based on solid-state fermentation (SSF) has been developed and applied to the fermentative production of succinic acid. Wheat was fractionated into bran, gluten and gluten-free flour by milling and gluten extraction processes. The bran, which would normally be a waste product of the wheat milling industry, was used to produce glucoamylase and protease enzymes via SSF using Aspergillus awamori and Aspergillus oryzae, respectively. The resulting solutions were separately utilised for the hydrolysis of gluten-free flour and gluten to generate a glucose-rich stream of over 140gl(-1) glucose and a nitrogen-rich stream of more than 3.5gl(-1) free amino nitrogen. A microbial feedstock consisting of these two streams contained all the essential nutrients required for succinic acid fermentations using Actinobacillus succinogenes. In a fermentation using only the combined hydrolysate streams, around 22gl(-1) succinic acid was produced. The addition of MgCO(3) into the wheat-derived medium improved the succinic acid production further to more than 64gl(-1). These results demonstrate the SSF-based strategy is a successful approach for the production of a generic feedstock from wheat, and that this feedstock can be efficiently utilised for succinic acid production.     

Natural cellulose fibers from switchgrass with tensile properties similar to cotton and linen

We report the production and characteristics of natural cellulose fibers obtained from the leaves and stems of switchgrass. In this paper, the composition, structure and properties of fibers obtained from the leaves and stem of switchgrass have been studied in comparison to the common natural cellulose fibers, such as cotton, linen and kenaf. The leaves and stems of switchgrass have tensile properties intriguingly similar to that of linen and cotton, respectively. Fibers were obtained from the leaves and stems of switchgrass using a simple alkaline extraction and the structure and properties of the fibers were studied. Fibers obtained from switchgrass leaves have crystallinity of 51%, breaking tenacity of 5.5 g per denier (715 MPa) and breaking elongation of 2.2% whereas the corresponding values for fibers obtained from switchgrass stems are 46%, 2.7 g per denier and 6.8%, respectively. Switchgrass is a relatively easy to grow and high yield biomass crop that can be source to partially substitute the natural and synthetic fibers currently in use. We hope that this research will stimulate interests in using switchgrass as a novel fiber crop in addition to being promoted as a potential source for biofuels.     

Characterizing natural cellulose fibers from velvet leaf (Abutilon theophrasti) stems

Velvet leaf (Abutilon theophrasti) that is currently considered a weed and an agricultural problem could be used as a source for high quality natural cellulose fibers. The fibers obtained from the velvet leaf stems are mainly composed of approximately 69% cellulose and 17% lignin. The single cells in the fiber have lengths of approximately 0.9 mm, shorter than those in common bast fibers, hemp and kenaf. However, the widths of single cells in velvet leaf fibers are similar to the single cells in hemp and kenaf. The fibers exhibited breaking tenacity from 2.4 to 3.9 g/denier (325-500 MPa), breaking elongation of 1.6-2.4% and Young's modulus of 140-294 g/denier (18-38 GPa). Overall, velvet leaf fibers have properties similar to that of common bast fibers such as hemp and kenaf. Velvet leaves fibers could be processed on the current kenaf processing machineries for textile, composite, automotive and other fibrous applications.     

Adapting wheat cultivars to resource conserving farming practices and human nutritional needs

As farmers increasingly adopt resource conserving farming practices, there is a need for wheat cultivars that better adapt to the changing environment and the nutritional needs of people, particularly those living in developing countries. Improved adaptation to zero and minimum tillage, better water use efficiency, improved root health, durable resistance to foliar diseases and enhanced nutritional value of the grain are key selection criteria for plant breeders. Significant responses to selection for these constraints have been achieved at the International Maize and Wheat Improvement Center (CIMMYT), by selecting segregating populations and advanced lines in carefully managed tillage, moisture deficit and heat stressed environments, that correlate with key spring wheat growing environments globally. Root health has been improved through a combination of marker assisted selection and disease bioassays, and the nutritional value of wheat grain has been enhanced using genetic variation for high Fe and Zn grain content found among tetraploid wheat ancestral species.     

Designing new materials from wheat protein

We recently discovered that wheat gluten could be formed into a tough, plasticlike substance when thiol-terminated, star-branched molecules are incorporated directly into the protein structure. This discovery offers the exciting possibility of developing biodegradable high-performance engineering plastics and composites from renewable resources that are competitive with their synthetic counterparts. Wheat gluten powder is available at a cost of less than dollars 0.5/lb, so if processing costs can be controlled, an inexpensive alternative to synthetic polymers may be possible. In the present work, we demonstrate the ability to toughen an otherwise brittle protein-based material by increasing the yield stress and strain-to-failure, without compromising stiffness. Water absorption results suggest that the cross-link density of the polymer is increased by the presence of the thiol-terminated, star-branched additive in the protein. Size-exclusion high performance liquid chromatography data of molded tri-thiol-modified gluten are consistent with that of a polymer that has been further cross-linked when compared directly with unmodified gluten, handled under identical conditions. Remarkably, the mechanical properties of our gluten formulations stored in ambient conditions were found to improve with time.     

冠层温度多态性小麦的性状特征

冷型小麦的冠层温度 (体温 )和对照品种相比具有持续偏低 (或相当 )的特征 ,暖型小麦的冠层温度则具有持续偏高的特征。一般小麦材料和生产上使用的大多数品种与上述特征有异 ,其冠层温度突出地表现为多态性 ,即有的年份温度高低不一 ,有明显波动 ;有的年份温度持续偏低 ,似冷型小麦 ;有的年份温度持续偏高 ,似暖型小麦。与此类小麦的温度多态性相伴随 ,其它一些重要性状也有较明显的多态性表现 ,即在环境优良、环境指数较高时 ,它们的叶片功能期、蒸腾速率、净光合速率和籽粒饱满指数等重要性状趋向于代谢功能较好的冷型小麦 ;在环境恶劣、环境指数较低时 ,它们的上述性状则趋向于代谢功能较差的暖型小麦。这类小麦性状随环境条件的明显摆动构成了长期以来小麦产量不稳的生态生理基础。欲使小麦产量稳步上升 ,转换小麦温度型 ,逐步实现品种冷性化是条有希望的途径。     

Production of a novel wheat gluten hydrolysate containing dipeptidyl peptidase-IV inhibitory tripeptides using ginger protease

Wheat gluten is a Pro-rich protein complex comprising glutenins and gliadins. Previous studies have reported that oral intake of enzymatic hydrolysates of gluten has beneficial effects, such as suppression of muscle injury and improvement of hepatitis. Here, we utilized ginger protease that preferentially cleaves peptide bonds with Pro at the P₂ position to produce a novel type of wheat gluten hydrolysate. Ginger protease efficiently hydrolyzed gluten, particularly under weak acidic conditions, to peptides with an average molecular weight of <600 Da. In addition, the gluten hydrolysate contained substantial amounts of tripeptides, including Gln-Pro-Gln, Gln-Pro-Gly, Gln-Pro-Phe, Leu-Pro-Gln, and Ser-Pro-Gln (e.g. 40.7 mg/g at pH 5.2). These gluten-derived tripeptides showed high inhibitory activity on dipeptidyl peptidase-IV with IC₅₀ values of 79.8, 70.9, 71.7, 56.7, and 78.9 μM, respectively, suggesting that the novel gluten hydrolysate prepared using ginger protease can be used as a functional food for patients with type 2 diabetes.     

Rheological behaviour and physical properties of controlled-release gluten-based bioplastics

Bioplastics based on glycerol, water and wheat gluten have been manufactured in order to determine the effect that mechanical processing and further thermal treatments exert on different thermo-mechanical properties of the biomaterials obtained. An “active agent”, KCl was incorporated in these matrices to develop controlled-release formulations. Oscillatory shear, dynamic mechanical thermal analysis (DMTA), diffusion and water absorption tests were carried out in order to study the influence of the above-mentioned treatments on the physico–chemical characteristics and rheological behaviour of these bioplastic samples. Wheat gluten protein-based bioplastics studied in this work present a high ability for thermosetting modification, due to protein denaturation, which may favour the development of a wide variety of biomaterials. Bioplastic hygroscopic properties depend on plasticizer nature and processing procedure, and may be a key factor for industrial applications where water absorption is required. On the other hand, high water absorption and slow KCl release from bioplastic samples (both of them suitable properties in agricultural applications) may be obtained by adding citric acid to a given formulation, at selected processing conditions.