Food-grade gliadin microstructures obtained by electrohydrodynamic processing

This paper presents a comprehensive study on the electrohydrodynamic processing of gliadin to develop food-grade delivery systems with different morphologies. The effects of biopolymer concentration, applied voltage and solution flow-rate on particle morphology, molecular organisation, crystallinity...

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Detalles Bibliográficos
Autores: Sharif, Niloufar, Golmakani, Mohammad-Taghi, Niakousari, Mehrdad, Ghorani, Behrouz, López-Rubio, Amparo
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/184166
Acceso en línea:http://hdl.handle.net/10261/184166
Access Level:acceso abierto
Palabra clave:Electrospinning
Electrospraying
Gluten
Gliadin
XRD
Plant proteins
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spelling Food-grade gliadin microstructures obtained by electrohydrodynamic processingSharif, NiloufarGolmakani, Mohammad-TaghiNiakousari, MehrdadGhorani, BehrouzLópez-Rubio, AmparoElectrospinningElectrosprayingGlutenGliadinXRDPlant proteinsThis paper presents a comprehensive study on the electrohydrodynamic processing of gliadin to develop food-grade delivery systems with different morphologies. The effects of biopolymer concentration, applied voltage and solution flow-rate on particle morphology, molecular organisation, crystallinity and thermal properties were investigated. Gliadin concentration influenced the apparent viscosity and conductivity of the solutions, giving raise to particle morphologies at 10 wt% gliadin and beaded-free fibers above 25 wt% gliadin. In general, increasing the voltage resulted in smaller average sizes of the obtained structures, while no significant differences in morphology were observed among the tested flow rates. Interestingly, the amide I position in the FTIR reflected changes in protein conformation which could be correlated with the final morphology attained. Moreover, the acetic acid used for solution preparation disrupted the original amino acid chain packing of the gliadin fraction, being the electrospun/electrosprayed samples amorphous. These gliadin-based microparticles and microfibers obtained could serve as food-grade delivery vehicles.The authors gratefully acknowledge the financial support of the Research Affairs Office at Shiraz University (Grant #93GCU1M1981). The authors acknowledge financial support from the Spanish Ministry of Economy, Industry and Competitiveness MINECO (AGL2015-63855-C2-1-R project) and the financial support of EU FEDER funds.Peer reviewedElsevierMinisterio de Economía y Competitividad (España)European CommissionShiraz UniversityConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201920192018info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/184166reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-63855-C2-1-Rhttps://doi.org/10.1016/j.foodres.2018.10.027Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1841662026-05-22T06:33:51Z
dc.title.none.fl_str_mv Food-grade gliadin microstructures obtained by electrohydrodynamic processing
title Food-grade gliadin microstructures obtained by electrohydrodynamic processing
spellingShingle Food-grade gliadin microstructures obtained by electrohydrodynamic processing
Sharif, Niloufar
Electrospinning
Electrospraying
Gluten
Gliadin
XRD
Plant proteins
title_short Food-grade gliadin microstructures obtained by electrohydrodynamic processing
title_full Food-grade gliadin microstructures obtained by electrohydrodynamic processing
title_fullStr Food-grade gliadin microstructures obtained by electrohydrodynamic processing
title_full_unstemmed Food-grade gliadin microstructures obtained by electrohydrodynamic processing
title_sort Food-grade gliadin microstructures obtained by electrohydrodynamic processing
dc.creator.none.fl_str_mv Sharif, Niloufar
Golmakani, Mohammad-Taghi
Niakousari, Mehrdad
Ghorani, Behrouz
López-Rubio, Amparo
author Sharif, Niloufar
author_facet Sharif, Niloufar
Golmakani, Mohammad-Taghi
Niakousari, Mehrdad
Ghorani, Behrouz
López-Rubio, Amparo
author_role author
author2 Golmakani, Mohammad-Taghi
Niakousari, Mehrdad
Ghorani, Behrouz
López-Rubio, Amparo
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
European Commission
Shiraz University
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Electrospinning
Electrospraying
Gluten
Gliadin
XRD
Plant proteins
topic Electrospinning
Electrospraying
Gluten
Gliadin
XRD
Plant proteins
description This paper presents a comprehensive study on the electrohydrodynamic processing of gliadin to develop food-grade delivery systems with different morphologies. The effects of biopolymer concentration, applied voltage and solution flow-rate on particle morphology, molecular organisation, crystallinity and thermal properties were investigated. Gliadin concentration influenced the apparent viscosity and conductivity of the solutions, giving raise to particle morphologies at 10 wt% gliadin and beaded-free fibers above 25 wt% gliadin. In general, increasing the voltage resulted in smaller average sizes of the obtained structures, while no significant differences in morphology were observed among the tested flow rates. Interestingly, the amide I position in the FTIR reflected changes in protein conformation which could be correlated with the final morphology attained. Moreover, the acetic acid used for solution preparation disrupted the original amino acid chain packing of the gliadin fraction, being the electrospun/electrosprayed samples amorphous. These gliadin-based microparticles and microfibers obtained could serve as food-grade delivery vehicles.
publishDate 2018
dc.date.none.fl_str_mv 2018
2019
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/184166
url http://hdl.handle.net/10261/184166
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-63855-C2-1-R
https://doi.org/10.1016/j.foodres.2018.10.027
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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