Article
Biochemistry & Molecular Biology
Zixuan Yang, Dan Xu, Hongling Zhou, Fengfeng Wu, Xueming Xu
Summary: This study investigated the effects of starch and gluten on the physicochemical properties of frozen dough using reconstituted flour. The results showed that starch played a crucial role in the mixing properties, while smaller wheat starch granules had a greater impact on the gluten network.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Engineering, Chemical
Amir Naderian Jahromi, Hamood Ur Rahman, Meryem Atila Ozer, Onur Ercan, Omer Ensar Durmus, Songul Bayraktar, Ismail Lazoglu
Summary: This article introduces an innovative vacuum textile drying technique utilizing pressure pulsation, which accelerates drying rates and lowers operational temperatures for cotton samples. Experimental and computational results help to identify key variables for dryer performance and reveal optimized vacuum modulation that enhances average drying rate and minimizes drying time.
Article
Biochemistry & Molecular Biology
Huishan Shen, Mengting Yan, Xinyue Liu, Xiangzhen Ge, Jie Zeng, Haiyan Gao, Guoquan Zhang, Wenhao Li
Summary: The study investigated the changes in morphology distribution, molecular structure, and aggregative properties of gluten protein during dough mixing, as well as the interaction between different-sized starch and protein. The results showed that mixing process led to depolymerization of glutenin macropolymer and conversion of monomeric protein into polymeric protein. Proper mixing enhanced the interaction between wheat starch with different particle sizes and gluten protein. Confocal laser scanning microscopy images revealed that an increase in B-starch content resulted in the formation of a more continuous, dense, and ordered gluten network. The addition of B-starch also increased the presence of α-helixes, β-turns, and random coil structure. Farinographic properties indicated that dough stability time was highest and softening degree was lowest in the 25A-75B composite flour. The 25A-75B noodle exhibited maximum hardness, cohesiveness, chewiness, and tensile strength. Correlation analysis suggested that starch particle size distribution could influence noodle quality by altering the gluten network. Overall, this paper provides theoretical support for adjusting dough characteristics by manipulating starch granule size distribution.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Secil Turksoy, Demet Onar
Summary: This study accurately detected the gluten quality of whole wheat flour without a refining process using a novel and non-destructive chemometric technique called GlutoPeak. The correlations between GlutoPeak indices and other conventional wheat quality parameters were evaluated and the results showed that MT and PM GlutoPeak indices are powerful parameters for discriminating the gluten strengths of whole wheat flour samples. The GlutoPeak test is a powerful and reliable tool for predicting wheat quality.
Article
Food Science & Technology
Mingfei Li, Chong Liu, Jing Hong, Xueling Zheng, Yujie Lu, Ke Bian
Summary: This study investigates the influence of wheat starch source on the rheology behaviors and structural properties of gluten-starch dough. Different types of starch have significant effects on the mechanical properties of the dough, with ZM366S starch dough exhibiting superior performance. Interactions between ZM366 starch and gluten are stronger than with other starch types.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Zepeng Zang, Xiaopeng Huang, Cuncai He, Qian Zhang, Chunhui Jiang, Fangxin Wan
Summary: A rotary microwave vacuum drying equipment was used to dry Angelica sinensis and investigate its effects on drying characteristics, physicochemical quality, and microstructure of dried products. The results showed that microwave vacuum drying improved drying efficiency and the Midilli model was the best-fitted model for all samples. The optimal process parameters were determined as 45 degrees C, 4 mm, -0.70 kPa, resulting in well preserved compounds and improved product quality.
Article
Plant Sciences
Sbatie Lama, Marina Kuzmenkova, Pernilla Vallenback, Ramune Kuktaite
Summary: This study investigated the effects of prolonged heat and drought stress and cool growing conditions on dough mixing quality traits of spring wheat. By comparing mixing parameters and gluten protein characteristics between two growing seasons, the study found that the interaction between group, genotype, and year had a stronger impact on mixing parameters than individual contributions. Additionally, the study revealed that certain gluten protein parameters were essential components for future screening of dough mixing quality in wheat in severe growing environments.
Article
Chemistry, Applied
Daniel E. Garcia-Valle, Luis A. Bello-Perez, Edith Agama-Acevedo, Jose Alvarez-Ramirez
Summary: The study investigated the influence of pasta preparation stages on starch, proteins, and water structures of semolina and chickpea pasta. Results showed different effects of processing stages on the molecular organization of semolina pasta and chickpea pasta. Semolina pasta was mostly affected by dough formation and cooking, while chickpea pasta was determined by the cooking stage.
Article
Engineering, Chemical
Qilong Xue, Kunhong Miao, Yang Yu, Zheng Li
Summary: A novel prediction method was developed to optimize the operating parameters of the vacuum belt drying process for licorice extract. The method was validated through numerical simulation and experimental results, and a decision-making approach was proposed to predict the optimal operating conditions.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Chemistry, Applied
Liwei Yu, Yanrong Ma, Yiyue Zhao, Ata-ur Rehman, Lei Guo, Yingchun Liu, Yang Yang, Zhonghua Wang, Xinyou Cao, Xin Gao
Summary: Recent studies have found that the content of B-type starch can strengthen the interaction between starch and the gluten skeleton, improving dough mixing characteristics.
Article
Engineering, Chemical
Suryanto Suryanto, Nur Hamzah, Akhmad Taufik
Summary: This research evaluated the performance of a novel vacuum dryer using a steam ejector, comparing it with a dryer operating near atmospheric pressure. The study found that the energy efficiency of the vacuum dryer was lower by 11 to 12% and the drying process was faster by 1 to 2 hours compared to the dryer with near atmospheric pressure.
Article
Chemistry, Applied
Liwei Yu, Lei Guo, Yingchun Liu, Yanrong Ma, Jianchu Zhu, Yang Yang, Donghong Min, Yanzhou Xie, Mingxun Chen, Jingyang Tong, Ata-ur Rehman, Zhonghua Wang, Xinyou Cao, Xin Gao
Summary: Our study found strong interaction between gluten and starch affecting dough stability. Parameters like gluten lacunarity and proportion of different sized starch granules showed positive correlations with dough stability. Gluten-starch interactions significantly impacted dough mixing properties.
CARBOHYDRATE POLYMERS
(2021)
Article
Food Science & Technology
Hongxia Li, Yanrong Ma, YiLin Pan, Liwei Yu, Renmei Tian, Daying Wu, Yanzhou Xie, Zhonghua Wang, Xueyan Chen, Xin Gao
Summary: Protein and starch are the two most abundant components in wheat flour that co-influence dough processing quality. Protein content and composition play a decisive role in wheat dough development, while starch affects dough behavior. In a study analyzing two wheat near-isogenic lines with different high-molecular-weight glutenin subunits, it was found that starch had a more substantial effect on dough mixing properties than protein.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Evgenia N. Nikolaou, Evangelia D. Karvela, Argyri Papadopoulou, Vaios T. Karathanos
Summary: This study evaluated the physicochemical, rheological, and thermomechanical properties of gluten-free food inks enriched with sour-cherry powder and lyophilized extract under different leavening conditions. The post-printing drying process was also assessed in terms of texture, color, and phenolic substances. The results showed that the addition of sour-cherry powder and lyophilized extract significantly altered the properties and characteristics of the food and positively influenced its antioxidant activity.
Article
Food Science & Technology
Shuyun Zhu, Zhen He, Mohammed Obadi, Yajing Qi, Bin Xu
Summary: In this study, the chromatic aberration method was used to optimize the mixing parameters of high water-added dried noodles. The effects of high water-added and vacuum mixing on eating quality of dried noodles were studied, and the improvement mechanism was elaborated through a quantitative analysis of the gluten network structure in dough sheets. The results showed that high water addition and vacuum mixing significantly improved the eating quality of dried noodles, enhancing the uniformity and compactness of the gluten network.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Engineering, Environmental
Xin-Feng Wei, Tomas Rindzevicius, Kaiyu Wu, Martin Bohlen, Mikael Hedenqvist, Anja Boisen, Aron Hakonen
Summary: Despite the growing global production and use of plastics, which generates vast amounts of plastic waste and micmplastics in the marine environment, a new method based on plasmon-enhanced fluorescence (PEF) was developed to detect microplastics in highly diluted natural samples. The method utilizes gold nanopillar-based substrates to enhance the fluorescence emission signal from microplastics in water samples and has a low limit of detection and quantification. This new method enables the visualization of undyed microplastics in fluorescence microscopy, even particles and fibers too small to be imaged with conventional light microscopy, making it a valuable tool for microplastic research.
CHEMICAL ENGINEERING JOURNAL
(2022)
Article
Materials Science, Characterization & Testing
Rhoda Afriyie Mensah, David Aronsson Edstrom, Oskar Lundberg, Vigneshwaran Shanmugam, Lin Jiang, Xu Qiang, Michael Forsth, Gabriel Sas, Mikael Hedenqvist, Oisik Das
Summary: This research analyzed the fire properties and tensile properties of 3D printed polylactide acid (PLA) parts with varying infill densities. The results showed that increasing infill density increased fuel load and sustained combustion, while it had no effect on the flammability rating of the parts. Additionally, the tensile strength and ductility of the parts increased with higher density.
Article
Food Science & Technology
Klara Nilsson, Corine Sandstrom, Husamettin Deniz Ozeren, Francisco Vilaplana, Mikael Hedenqvist, Maud Langton
Summary: The structure and physicochemical properties of starch from faba beans and wheat were compared. Faba bean starch had higher amylose content and longer starch chains, while wheat starch had higher branching degree and more short amylopectin chains. Faba bean starch granules had surface cracks and more homogeneous size, and higher gelatinisation temperature. Faba bean cotyledon starch showed the highest viscosity, while the presence of lipids and resistant starch reduced the viscosity of hull starch.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Green & Sustainable Science & Technology
Antonio J. Capezza, William R. Newson, Faraz Muneer, Eva Johansson, Yuxiao Cui, Mikael S. Hedenqvist, Richard T. Olsson, Thomas Prade
Summary: Replacing current disposable and non-biodegradable sanitary products with sustainable alternatives is a priority for the industry. We evaluated the greenhouse gas (GHG) emissions of biobased baby diapers and found that only a few alternatives had lower emissions than commercial diapers. Recycling the functionalization agent reduced emissions by 13%. Overall, we demonstrated that using biobased materials can reduce GHG emissions in sanitary articles.
JOURNAL OF CLEANER PRODUCTION
(2023)
Article
Materials Science, Multidisciplinary
Sirui Liu, Mercedes A. Bettelli, Xinfeng Wei, Antonio J. Capezza, Benedikt Sochor, Fritjof Nilsson, Richard T. Olsson, Eva Johansson, Stephan V. Roth, Mikael S. Hedenqvist
Summary: Hygroscopic biopolymers like proteins and polysaccharides have unstable mechanical properties due to humidity variations. Thicker samples of wheat gluten, a highly hygroscopic biopolymer, exhibit greater mechanical stability than thinner samples, which is attributed to slow water diffusion caused by the rigid polymer structure. Moisture uptake in glycerol-plasticized wheat gluten is significantly slower in thicker plates, taking more than a year to reach saturation compared to one day in thinner plates. The moisture-induced changes in mechanical properties are also affected by swelling-induced mechanical effects.
MACROMOLECULAR MATERIALS AND ENGINEERING
(2023)
Article
Polymer Science
Victor M. Perez-Puyana, Antonio J. Capezza, William R. Newson, Carlos Bengoechea, Eva Johansson, Antonio Guerrero, Mikael S. Hendeqvist
Summary: The functionalization of keratin from poultry feathers was evaluated using one- versus two-stage processes with two functionalization agents (succinic anhydride-SA and ethylene dianhydride-EDTAD). The functionalization improved liquid swelling capacities of keratin, with up to 400% water, 300% saline, and 85% blood uptake compared to non-functionalized keratin. One-stage functionalization with EDTAD showed better performance and resource-saving advantages over two-stage processes, making it a potential liquid absorbent material.
Article
Biochemistry & Molecular Biology
Patric Elf, Husamettin Deniz Ozeren, Per A. A. Larsson, Anette Larsson, Lars Wagberg, Robin Nilsson, Poppy Thanaporn Chaiyupatham, Mikael S. S. Hedenqvist, Fritjof Nilsson
Summary: The development of wood-based thermoplastic polymers that can replace synthetic plastics is environmentally important. This study used molecular dynamics simulations and experiments to investigate the influence of ring opening on the properties of dialcohol cellulose and how temperature and water affect these properties. The simulations showed that ring opening had a higher impact on providing molecular mobility at high temperatures, which was also observed in experiments. This opening had the strongest effect on processability above the glass transition temperature and in wet conditions, and it also lowered the glass transition temperature. The results demonstrate the valuable use of molecular dynamics in developing wood-based materials with optimal thermoplastic properties.
Article
Chemistry, Multidisciplinary
Adrian Eliasson, Mikael Hedenqvist, Anders Brolin, Lars Wagberg, Eva Malmstrom
Summary: Ultrasonication was used to incorporate glycerol or urea into paper films, increasing their ductility to 35%. This study aimed to enhance the ductility of cellulose-rich materials by adding low molecular weight plasticizers such as glycerol, urea, citric acid, and tannic acid. Ultrasonication was employed to mechanically disintegrate the fibers and aid in plasticizer absorption. Glycerol or urea combined with ultrasonication resulted in both internal and external fibrillation of the fibers, significantly increasing ductility, while citric or tannic acid reduced ductility due to the formation of covalent cross-links in the fibers.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING
(2023)
Article
Chemistry, Multidisciplinary
William R. Newson, Antonio J. Capezza, Ramune Kuktaite, Mikael S. Hedenqvist, Eva Johansson
Summary: Protein modification plays a vital role in the production of sustainable materials, as it can alter the structure and properties of proteins by changing pH and using crosslinking agents. The study found that protein modification under basic conditions resulted in better crosslinking and tensile properties after thermal pressing. The combination with other treatments further improved the material's performance.
Article
Nanoscience & Nanotechnology
Hafeez Ur Rehman, Mikael S. Hedenqvist, Yujie Chen, Yutong Guo, Hua Li, Hezhou Liu
Summary: Current methods for making and disposing synthetic polymers are largely unsustainable. This study introduces a new elastomer network based on helicene, which has self-healing, recycling, and degradation features. The material meets the requirements of recyclable materials and recyclable packaging.
ACS APPLIED MATERIALS & INTERFACES
(2023)
Article
Chemistry, Physical
Mikael Unge, Hannes Aspaker, Fritjof Nilsson, Max Pierre, Mikael S. Hedenqvist
Summary: Electrical conductivity of polyethylene is influenced by its semicrystalline structure and morphology. This study presents a model for charge transport simulations in polyethylene, which takes into account the segmentation rules defined through quantum chemistry calculations. The results show that the model can explain the conductivity and activation energy of polyethylene.
JOURNAL OF CHEMICAL THEORY AND COMPUTATION
(2023)
Article
Environmental Sciences
Gustav Krantz, Christian Moretti, Miguel Brandao, Mikael Hedenqvist, Fritjof Nilsson
Summary: Global warming and environmental concerns drive the search for alternative fuels in international shipping. A life-cycle analysis (LCA) is used to assess the environmental impact of different fuels to find the most sustainable alternative. However, most LCA studies do not consider marginal emissions, which are important when predicting large-scale fuel transitions. This study aims to assess the marginal emissions of several currently available marine fuels to identify the most promising option. The results show that, despite lower average emissions, biofuels exhibit equally or higher marginal greenhouse gas emissions due to limited availability of climate-efficient biofuels. Additional measures are needed to significantly reduce the climate footprint of shipping.
Article
Biochemistry & Molecular Biology
Sukanya Wongwat, Rangrong Yoksan, Mikael S. Hedenqvist
Summary: Bio-based thermoplastic natural rubber (TPNR) has attracted much attention due to its sustainability. In this study, TPNR was fabricated using natural rubber (NR), poly(lactic acid) (PLA), thermoplastic starch (TPS), and nano-precipitated calcium carbonate (NPCC). The effects of NPCC and mixing sequence on the properties of NR/PLA/TPS/NPCC nanocomposites were investigated.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Chemistry, Multidisciplinary
Azadeh Soroudi, Yingwei Ouyang, Fritjof Nilsson, Ida Ostergren, Xiangdong Xu, Zerui Li, Amir Masoud Pourrahimi, Mikael Hedenqvist, Thomas Gkourmpis, Per-Ola Hagstrand, Christian Muller
Summary: Octyl-silane-coated Al2O3 nanoparticles are a promising conductivity-reducing additive for thermoplastic ternary blends. The ternary blend nanocomposites, prepared using LDPE-based masterbatch containing the nanoparticles, exhibited superior stiffness and reduced electrical conductivity. This material has potential for use in designing resistive thermoplastic insulation materials for high-voltage direct current (HVDC) power cables.
Article
Engineering, Environmental
Faraz Muneer, Mikael S. Hedenqvist, Stephen Hall, Ramune Kuktaite
Summary: A new method was developed to design sustainable microfibers from wheat gluten proteins using a nonreducing solvent and electrospinning. The morphology, protein chemistry, and cross-linking, as well as the secondary structure of the fibers, were investigated. Heat treatment of the fibers increased protein cross-linking and positively contributed to the functional performance. The heat-treated electrospun fibers with 20% gluten exhibited a high blood absorption capacity and reasonable stability, making them suitable for absorbents in healthcare applications.
ACS ENVIRONMENTAL AU
(2022)