Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 57, Issue 1, Pages 90-98Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf802341u
Keywords
Citric acid; cross-linking; catalysts; protein fibers; gliadin; breaking tenacity
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This paper reports the wet cross-linking of gliadin fibers using citric acid without using phosphorus-containing catalysts or high temperatures. Carboxylic acids such as citric acid are inexpensive and nontoxic chemicals preferred for cross-linking proteins and cellulose. However, previous studies have shown that carboxylic acid cross-linked materials experience substantial strength loss and/or yellowing when cross-linked using phosphorus-containing catalysts after drying and curing at high temperatures. In this research, citric acid has been used to cross-link gliadin fibers and the effects of various cross-linking conditions on the breaking tenacity and breaking elongation have been studied. A mathematical relationship that can predict the breaking tenacity of the fibers at various cross-linking conditions has also been developed. This research shows that citric acid in aqueous solutions can cross-link gliadin fibers at low temperatures using alkali as catalyst. The method of cross-linking developed in this research could be useful to cross-link plant proteins for food, fiber, and other applications.
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