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Food-grade gliadin microstructures obtained by electrohydrodynamic processing

AuthorsSharif, Niloufar; Golmakani, Mohammad-Taghi; Niakousari, Mehrdad; Ghorani, Behrouz; López-Rubio, Amparo
Plant proteins
Issue Date9-Oct-2018
CitationFood Research International 116: 1366-1373 (2019)
AbstractThis 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.
Publisher version (URL)https://doi.org/10.1016/j.foodres.2018.10.027
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