Innovative Gliadin/Glutenin and Modified Potato Starch Green Composites : Chemistry, Structure, and Functionality Induced by Processing
In this study, we combined two wheat proteins, gliadin (Gli)/glutenin (GT), and modified potato starch (MPS) into composites using extrusion. In the Gli/GT-MPS composites, we studied the structural dynamics of proteins and starch, protein-starch interactions, protein properties, and composite morphology in relation to mechanical and barrier properties. Materials with different ratios of Gli/GT and
