Effect of salt ions on mixed gels of wheat gluten protein and potato isolate protein

Peptides from several plant food proteins not only maintain the nutritional values of the original protein and decrease the environmental impact of animal agriculture, but also exert biological activities with significant health-beneficial effects. Wheat is the most important food grain source in the world. However, negative attention on wheat-based products has arose due to the role of gluten in celiac disease. A controlled enzymatic hydrolysis could reduce the antigenicity of wheat gluten protein hydrolysates (WGPHs). Therefore, the aims of the present study were to evaluate the effects of the in vitro administration of Alcalase-generated WGPHs on the immunological and antioxidant responses of human peripheral blood mononuclear cells (PBMCs) from 39 healthy subjects. WGPH treatment reduced cell proliferation and the production of the Type 1 T helper (Th1) and Th17 pro-inflammatory cytokines IFN-γ and IL-17, respectively. WPGHs also improved the cellular anti-inflammatory microenvironment, increasing Th2/Th1 and Th2/Th17 balances. Additionally, WGPHs improved global antioxidant capacity, increased levels of the reduced form of glutathione and reduced nitric oxide production. These findings, not previously reported, highlight the beneficial capacity of these vegetable protein hydrolysates, which might represent an effective alternative in functional food generation.

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Effects of Hydroxyl Groups Versus Physical Entanglements on the Electrospinning Behavior of Wheat Protein

Journal of Biobased Materials and Bioenergy ◽

10.1166/jbmb.2007.1977 ◽

2007 ◽

Vol 1 (1) ◽

pp. 31-36 ◽

Cited By ~ 2

Author(s):

Dara L. Woerdeman ◽

Suresh Shenoy ◽

Dee Breger

Keyword(s):

Molecular Weight ◽

Protein Interactions ◽

Vinyl Alcohol ◽

Wheat Gluten ◽

Fiber Formation ◽

Poly Vinyl Alcohol ◽

Hydroxyl Groups ◽

Scanning Electron Micrographs ◽

Gluten Protein ◽

Chain Entanglements

The present work investigates the effects of hydroxyl end groups on the electrospinning behavior of wheat gluten protein. We focus upon the impact of both a low molecular weight additive (a star-branched polyol: ethoxylated trimethylolpropane) and a high molecular weight additive (a synthetic biodegradable polymer: poly(vinyl alcohol) on the ability to form electrospun fibers from wheat gluten. The presence of the star-branched polyol in the system appears to impede the formation of molecular entanglements and intermolecular disulfide bridges required for fiber formation, while the addition of poly(vinyl alcohol) (PVOH) to the system leads to a significant increase in the overall number of physical chain entanglements required for fiber formation. The mechanical testing data support the overriding importance of physical chain entanglements as larger amounts of PVOH are combined with wheat gluten. The tensile strength of the wheat gluten-based electrospun fibrous mats, which, increased by an order of magnitude upon adding 13% (w/w) PVOH to the electrospinning solution, resulted in a rapid increase in the measured toughness at 26% (w/w) PVOH. The corresponding scanning electron micrographs reveal that the addition of PVOH to the gluten system results in the formation of flat, ribbonlike fibers. Dough mixograms were also collected to further elucidate the effect of additional hydroxyl groups on the interactions between the gluten protein chains. Evidence reveals that in the high-concentration, doughy regime, a small fraction of the protein–water interactions are replaced by favorable polyol–protein interactions; however, in the dilute-concentration regime, these favorable polyol–protein interactions appear to develop at the expense of disulfide bond formation, a requirement for obtaining fibers via electrospinning.

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