Surface properties of gluten deposited on cold plasma-activated glass. (September 2021)

• Record Type: Journal Article
• Authors: Nucia, Aleksandra; Tomczyńska-Mleko, Marta; Okoń, Sylwia; Kowalczyk, Krzysztof; Terpiłowski, Konrad; Pérez-Huertas, Salvador; Nishinari, Katsuyoshi; Nastaj, Maciej; Mleko, Stanisław
• Is Part Of: Food hydrocolloids. Volume 118(2021)
• Publication Date: 2021-09
• Subjects: Cold plasma -- Gluten -- Rheology -- Roughness -- Surface hydrophobicity/hydrophilicity -- Wettability; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2021.106778
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: The objective of our research was to investigate how activation of glass surface by air cold plasma influences changes in the surface properties of gluten deposited on such surface. Indirect cold-plasma treatment of gluten surface caused its modification. The use of plasma-activated surfaces results in smoother surfaces compared to those obtained with non-activated support. Gluten surface obtained on air plasma activated glass has a higher value of apparent surface free energy. It was caused by significant increase in the number of –OH groups influencing the polar component of surface energy. The use of this method can improve the applicability of gluten. Biodegradable containers (pots) can be made and the smaller surface roughness of such a biopolymer will cause less stickiness of earth and different impurities to the surface. Modified gluten can also be used to obtain active packaging and biodegradable films. Less sticking of food products to the smoother packaging surface will result in less food loss when it is removed from the packaging. Graphical abstract: Image 1 Highlights: Activation of glass surface by cold plasma influences properties of deposited later gluten. The use of plasma-activated surfaces results in smoother surfaces of gluten. Gluten surface obtained on plasma activated glass have a higher apparent surface free energy. Indirect plasma activation can extent applicability of gluten.