The effects of iodine on kidney bean starch: films and pasting properties.

In the present study the effect of iodine on the structural characteristics (by infrared spectroscopy and X-ray) of films made from kidney bean starch was evaluated. The pasting properties as affected by iodine and glycerol were also evaluated. Kidney bean starch showed C-type (mixture of A- and B-type) crystalline structure, the conversion of starch into films resulted into reduction in intensity of diffractograms.

Zein-iodine complex studied by FTIR spectroscopy and dielectric and dynamic rheometry in films and precipitates.

In the present study the effect of iodine on properties of zein films and zein precipitates obtained after hydrophobic aggregation was evaluated. Zein films were cast with and without glycerol (as plasticizer) after incorporation of iodine at different levels (2-8%, zein wt basis). Zein films were characterized by secondary structure (determined by infrared spectroscopy) and dielectric and mechanical properties.

Plasticization of zein: a thermomechanical, FTIR, and dielectric study.

Zein, the main seed storage protein of maize, has been widely studied as a possible source of material for the production of biodegradable plastic films. Plasticization of zein is critical to make functional films. While there have been a number of publications which report the behavior of systems with a wide variety of plasticizers, there have been few which attempt to examine the interactions of protein and plasticizer at the molecular level.

A study on maize proteins as a potential new tablet excipient.

This investigation has examined the use of zein proteins from maize as the major component in oral controlled-release tablets, such formulations often being required to improve patient compliance. Tablets containing ground zein proteins, calcium hydrogen orthophosphate, polyvinyl pyrrolidone, theophylline and magnesium stearate were produced by wet granulation and compression on a single station tablet press and were compared to directly compressed tablets based on zein proteins, calcium hydrogen orthophosphate and theophylline. Non invasive techniques such as Fourier Transform infrared spectroscopy and Fourier Transform Raman spectroscopy were employed to investigate any changes in the secondary structure of zein proteins during tablet production.

Effect of variety and environmental factors on gluten proteins: an analytical, spectroscopic, and rheological study.

Four cultivars of winter wheat with contrasting qualities for breadmaking were selected to study the effects of environmental factors on grain protein composition and properties. They were grown in the field and under two controlled regimens designed to mimic typical "hot/dry" and "cold/wet" conditions experienced during grain development in the United Kingdom. The composition of the gluten proteins determined by SDS-PAGE and their size distribution determined by SE-HPLC were consistent with the presence of higher proportions of high M r polymers in the two varieties with good breadmaking performance (Spark and Soissons) with limited environmental effects on these parameters.

Effects of temperature and water content on the secondary structure of wheat gluten studied by FTIR spectroscopy.

The effect of temperature on gluten conditioned at the following water contents, 0%, 13%, and 47% (wet weight basis), was studied by FTIR spectroscopy over the temperature range of 25-85 degrees C. A detailed discussion of the assignment of the amide I band is given. At 0% hydration no changes in the secondary structure with temperature could be detected; spectra were consistent with a tight disordered structure with many protein-protein interactions.