How to monitor the protein cross-linking by formaldehyde, glutaraldehyde or glyoxal in cottonseed protein-based films?
Protein cross-linking treatments by formaldehyde, glutaraldehyde and glyoxal are applied to enhance the maximum puncture force of films made with cottonseed flours. A sensitive and reproductible HPLC method to determine reactive lysine content of films was developped. The cross-linking of cottonseed proteins resulted in the decrease of reactive lysine content within the film. The maximum puncture force of the films is correlated with the modified reactive lysine content after cross-linking treatments. Of the three cross-linking agents, formaldehyde was the most effective to enhance the maximum puncture force of the films despite its moderate reaction with only 50% of reactive lysine in films. By contrast, glutaraldehyde which reacted with nearly 100% of lysine, led to less resistant films. The impact of protein cross-linking on maximum puncture force of films cannot be explained solely by the number of lysyl groups involved in the cross-linking reaction. It is also determined by the modification of intermolecular interactions between protein chains caused by a "protein intemal plasticization effect" due to the chemical modifications in protein structure after cross-linking treatments.
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Subjects: | Q80 - Conditionnement, Q60 - Traitement des produits agricoles non alimentaires, protéine végétale, coton, matériau de conditionnement, farine non céréalière, lysine, formaldéhyde, aldéhyde, traitement, http://aims.fao.org/aos/agrovoc/c_8172, http://aims.fao.org/aos/agrovoc/c_1926, http://aims.fao.org/aos/agrovoc/c_16008, http://aims.fao.org/aos/agrovoc/c_35229, http://aims.fao.org/aos/agrovoc/c_4487, http://aims.fao.org/aos/agrovoc/c_3064, http://aims.fao.org/aos/agrovoc/c_250, http://aims.fao.org/aos/agrovoc/c_6195, |
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dig-cirad-fr-3902412024-01-27T23:18:07Z http://agritrop.cirad.fr/390241/ http://agritrop.cirad.fr/390241/ How to monitor the protein cross-linking by formaldehyde, glutaraldehyde or glyoxal in cottonseed protein-based films? Marquié Catherine, Tessier Anne-Marie, Aymard Christian, Guilbert Stéphane. 1997. In : International Protein Conference. 4. Montpellier : CIRAD-CA, 6 p. International Protein Conference. 4, Posdam, Allemagne, 1 Septembre 1997/5 Septembre 1997. How to monitor the protein cross-linking by formaldehyde, glutaraldehyde or glyoxal in cottonseed protein-based films? Marquié, Catherine Tessier, Anne-Marie Aymard, Christian Guilbert, Stéphane eng 1997 CIRAD-CA International Protein Conference. 4 Q80 - Conditionnement Q60 - Traitement des produits agricoles non alimentaires protéine végétale coton matériau de conditionnement farine non céréalière lysine formaldéhyde aldéhyde traitement http://aims.fao.org/aos/agrovoc/c_8172 http://aims.fao.org/aos/agrovoc/c_1926 http://aims.fao.org/aos/agrovoc/c_16008 http://aims.fao.org/aos/agrovoc/c_35229 http://aims.fao.org/aos/agrovoc/c_4487 http://aims.fao.org/aos/agrovoc/c_3064 http://aims.fao.org/aos/agrovoc/c_250 http://aims.fao.org/aos/agrovoc/c_6195 Protein cross-linking treatments by formaldehyde, glutaraldehyde and glyoxal are applied to enhance the maximum puncture force of films made with cottonseed flours. A sensitive and reproductible HPLC method to determine reactive lysine content of films was developped. The cross-linking of cottonseed proteins resulted in the decrease of reactive lysine content within the film. The maximum puncture force of the films is correlated with the modified reactive lysine content after cross-linking treatments. Of the three cross-linking agents, formaldehyde was the most effective to enhance the maximum puncture force of the films despite its moderate reaction with only 50% of reactive lysine in films. By contrast, glutaraldehyde which reacted with nearly 100% of lysine, led to less resistant films. The impact of protein cross-linking on maximum puncture force of films cannot be explained solely by the number of lysyl groups involved in the cross-linking reaction. It is also determined by the modification of intermolecular interactions between protein chains caused by a "protein intemal plasticization effect" due to the chemical modifications in protein structure after cross-linking treatments. conference_item info:eu-repo/semantics/conferenceObject Conference info:eu-repo/semantics/closedAccess http://catalogue-bibliotheques.cirad.fr/cgi-bin/koha/opac-detail.pl?biblionumber=90086 |
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Q80 - Conditionnement Q60 - Traitement des produits agricoles non alimentaires protéine végétale coton matériau de conditionnement farine non céréalière lysine formaldéhyde aldéhyde traitement http://aims.fao.org/aos/agrovoc/c_8172 http://aims.fao.org/aos/agrovoc/c_1926 http://aims.fao.org/aos/agrovoc/c_16008 http://aims.fao.org/aos/agrovoc/c_35229 http://aims.fao.org/aos/agrovoc/c_4487 http://aims.fao.org/aos/agrovoc/c_3064 http://aims.fao.org/aos/agrovoc/c_250 http://aims.fao.org/aos/agrovoc/c_6195 Q80 - Conditionnement Q60 - Traitement des produits agricoles non alimentaires protéine végétale coton matériau de conditionnement farine non céréalière lysine formaldéhyde aldéhyde traitement http://aims.fao.org/aos/agrovoc/c_8172 http://aims.fao.org/aos/agrovoc/c_1926 http://aims.fao.org/aos/agrovoc/c_16008 http://aims.fao.org/aos/agrovoc/c_35229 http://aims.fao.org/aos/agrovoc/c_4487 http://aims.fao.org/aos/agrovoc/c_3064 http://aims.fao.org/aos/agrovoc/c_250 http://aims.fao.org/aos/agrovoc/c_6195 |
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Q80 - Conditionnement Q60 - Traitement des produits agricoles non alimentaires protéine végétale coton matériau de conditionnement farine non céréalière lysine formaldéhyde aldéhyde traitement http://aims.fao.org/aos/agrovoc/c_8172 http://aims.fao.org/aos/agrovoc/c_1926 http://aims.fao.org/aos/agrovoc/c_16008 http://aims.fao.org/aos/agrovoc/c_35229 http://aims.fao.org/aos/agrovoc/c_4487 http://aims.fao.org/aos/agrovoc/c_3064 http://aims.fao.org/aos/agrovoc/c_250 http://aims.fao.org/aos/agrovoc/c_6195 Q80 - Conditionnement Q60 - Traitement des produits agricoles non alimentaires protéine végétale coton matériau de conditionnement farine non céréalière lysine formaldéhyde aldéhyde traitement http://aims.fao.org/aos/agrovoc/c_8172 http://aims.fao.org/aos/agrovoc/c_1926 http://aims.fao.org/aos/agrovoc/c_16008 http://aims.fao.org/aos/agrovoc/c_35229 http://aims.fao.org/aos/agrovoc/c_4487 http://aims.fao.org/aos/agrovoc/c_3064 http://aims.fao.org/aos/agrovoc/c_250 http://aims.fao.org/aos/agrovoc/c_6195 Marquié, Catherine Tessier, Anne-Marie Aymard, Christian Guilbert, Stéphane How to monitor the protein cross-linking by formaldehyde, glutaraldehyde or glyoxal in cottonseed protein-based films? |
description |
Protein cross-linking treatments by formaldehyde, glutaraldehyde and glyoxal are applied to enhance the maximum puncture force of films made with cottonseed flours. A sensitive and reproductible HPLC method to determine reactive lysine content of films was developped. The cross-linking of cottonseed proteins resulted in the decrease of reactive lysine content within the film. The maximum puncture force of the films is correlated with the modified reactive lysine content after cross-linking treatments. Of the three cross-linking agents, formaldehyde was the most effective to enhance the maximum puncture force of the films despite its moderate reaction with only 50% of reactive lysine in films. By contrast, glutaraldehyde which reacted with nearly 100% of lysine, led to less resistant films. The impact of protein cross-linking on maximum puncture force of films cannot be explained solely by the number of lysyl groups involved in the cross-linking reaction. It is also determined by the modification of intermolecular interactions between protein chains caused by a "protein intemal plasticization effect" due to the chemical modifications in protein structure after cross-linking treatments. |
format |
conference_item |
topic_facet |
Q80 - Conditionnement Q60 - Traitement des produits agricoles non alimentaires protéine végétale coton matériau de conditionnement farine non céréalière lysine formaldéhyde aldéhyde traitement http://aims.fao.org/aos/agrovoc/c_8172 http://aims.fao.org/aos/agrovoc/c_1926 http://aims.fao.org/aos/agrovoc/c_16008 http://aims.fao.org/aos/agrovoc/c_35229 http://aims.fao.org/aos/agrovoc/c_4487 http://aims.fao.org/aos/agrovoc/c_3064 http://aims.fao.org/aos/agrovoc/c_250 http://aims.fao.org/aos/agrovoc/c_6195 |
author |
Marquié, Catherine Tessier, Anne-Marie Aymard, Christian Guilbert, Stéphane |
author_facet |
Marquié, Catherine Tessier, Anne-Marie Aymard, Christian Guilbert, Stéphane |
author_sort |
Marquié, Catherine |
title |
How to monitor the protein cross-linking by formaldehyde, glutaraldehyde or glyoxal in cottonseed protein-based films? |
title_short |
How to monitor the protein cross-linking by formaldehyde, glutaraldehyde or glyoxal in cottonseed protein-based films? |
title_full |
How to monitor the protein cross-linking by formaldehyde, glutaraldehyde or glyoxal in cottonseed protein-based films? |
title_fullStr |
How to monitor the protein cross-linking by formaldehyde, glutaraldehyde or glyoxal in cottonseed protein-based films? |
title_full_unstemmed |
How to monitor the protein cross-linking by formaldehyde, glutaraldehyde or glyoxal in cottonseed protein-based films? |
title_sort |
how to monitor the protein cross-linking by formaldehyde, glutaraldehyde or glyoxal in cottonseed protein-based films? |
publisher |
CIRAD-CA |
url |
http://agritrop.cirad.fr/390241/ |
work_keys_str_mv |
AT marquiecatherine howtomonitortheproteincrosslinkingbyformaldehydeglutaraldehydeorglyoxalincottonseedproteinbasedfilms AT tessierannemarie howtomonitortheproteincrosslinkingbyformaldehydeglutaraldehydeorglyoxalincottonseedproteinbasedfilms AT aymardchristian howtomonitortheproteincrosslinkingbyformaldehydeglutaraldehydeorglyoxalincottonseedproteinbasedfilms AT guilbertstephane howtomonitortheproteincrosslinkingbyformaldehydeglutaraldehydeorglyoxalincottonseedproteinbasedfilms |
_version_ |
1792491323302871040 |