|Harry O Kuru, Rogers|
|Xu, Jingyuan - James|
Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/17/2012
Publication Date: 2/22/2012
Citation: Harry-O'Kuru, R.E., Mohamed, A., Gordon, S.H., Xu, J. 2012. Syntheses of novel protein products (milkglyde, saliglyde and soyglide) from vegetable epoxy oils and gliadin. Journal of Agricultural and Food Chemistry. 60(7):1688-1694.
Interpretive Summary: Gliadin is an aqueous alcohol extract of wheat gluten that has been implicated as the causative agent in celiac disease. This is a physiological condition occurring in susceptible infants and adults when whole wheat products are ingested. Gliadin is characterized by a preponderance of glutamic acid side chain residues on the protein. These residues eliminate the absorption linings of the inner gut walls, making it unable to absorb nutrients. We have employed gliadin in reactions with modified Milkweed oil and Salicornia oil to make two novel, non-food compounds which have utilitarian properties akin to those of synthetic rubber. Removing gliadon from wheat food products may provide health benefits and use of the removed gliadon to generate these new compounds may provide a new revenue stream for wheat growers and processors.
Technical Abstract: The aqueous alcohol-soluble fraction of wheat gluten is gliadin. This component has been implicated as the causative principle in coeliac disease, which is a physiological condition experienced by some infants and adults. The outcome of the ingestion of whole wheat products by susceptible individuals is malabsorption of nutrients resulting from loss of intestinal vili, the nutrient absorption regions of the digestive system. This leads to incessant diarrhea and weight loss in these individuals. Only recently has this health condition been properly recognized and accurately diagnosed in this country. The culprit, gliadin, is characterized by preponderant glutamine side-chain residues on the protein surface. Gliadin is commercially available as a wheat gluten extract. In our search for new bio-based and environmentally friendly products from renewable agricultural substrates, we have exploited the availability of the glutamine residues of gliadin as synthons to produce novel elastomeric non-food products dubbed “Milkglyde” and “Saliglyde” from milkweed and Salicornia oils. The reaction is an amidolysis of the oxirane groups of derivatized milkweed and salicornia oils under neat reaction conditions with the primary amide functionalties of glutamine to give the corresponding amidohyroxy gliadinyl triglycerides, respectively. The Digital Scanning Calorimetry, Thermogravimetric Analysis and rheological data from a study of these products indicate properties similar to those of synthetic rubber.