Effect of aqueous and alcoholic shear treatments on the properties of rigid plastics from wheat gluten

Langstraat, Thomas; Jansens, Koen J.A.; Delcour, Jan A.; Verpoest, Ignaas; Puyvelde, Peter Van; Goderis, Bart

doi:10.1016/j.indcrop.2015.08.055

Cited by 5 publications

(9 citation statements)

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“…It is worth noting that the mechanical properties of the reference sample in this study are relatively high compared with those of materials compression molded directly from WG as received from the supplier which usually has a strength of around 50 MPa and a strain at break of 1.4%. This positive deviation is attributed to the alcoholic mixing procedure which was demonstrated in a previous study to promote structural changes in the WG proteins which led to improvements in properties of WG materials after compression molding . The flexural strength of the blends decreased with increasing nylon fraction.…”

Section: Resultsmentioning

confidence: 57%

“…The WAXD patterns of the compression molded plaques were dominated by the amorphous halo of the gluten proteins and crystalline reflections from the Elvamide could not be detected (Figure ). The small Bragg peaks that can be seen superimposed over the top of the amorphous halo were observed in all compression molded samples (including the reference containing no nylon) and are attributed to an amylose crystalline conversion of the starch fraction (present as a 10% impurity in WG) during the solvent heating in the reactor …”

Section: Resultsmentioning

confidence: 92%

“…The gliadin proteins, which constitute roughly 50% of WG, are fully soluble in 70% ethanol solution . The glutenin fraction on the other hand is generally not soluble in 70% ethanol however the proteins may be partially solubilized during heating as disulfide bonds break and reform . Further details regarding the chemical and structural changes that occur to the WG proteins during this processing procedure are given in an earlier report .…”

Section: Resultsmentioning

confidence: 99%

“…The glutenin fraction on the other hand is generally not soluble in 70% ethanol however the proteins may be partially solubilized during heating as disulfide bonds break and reform . Further details regarding the chemical and structural changes that occur to the WG proteins during this processing procedure are given in an earlier report . Following blending, the solvent was removed and the samples were milled to powders.…”

Section: Resultsmentioning

confidence: 99%

“…17 Complimentary to this, we recently demonstrated that the mechanical properties of compression molded WG plaques can be significantly improved by exposing the proteins to a pre-treatment at high temperatures in 70% ethanol. 18 In the present article, we utilize this superheated aqueous alcohol mixture as a medium to dissolve an aliphatic nylon and blend it with WG.…”

Section: Introductionmentioning

confidence: 99%

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Effect of adding a reactive plasticizer on the mechanical, thermal, and morphology properties of nylon toughened wheat gluten materials

Langstraat

Puyvelde

Delcour

et al. 2017

J of Applied Polymer Sci

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Blends of wheat gluten (WG) with up to 30% aliphatic nylon were prepared by mixing in 70% aqueous ethanol solution at 110 °C in a sealed reactor. After solvent removal and mechanical milling, rigid plaques were compression molded from the powdered blends. The microstructure of the molded plaques was studied via scanning electron microscopy. All compositions showed a phase separated morphology with seemingly poor compatibility between the two components. Up to 10% addition, the nylon was dispersed within the gluten matrix as discrete particles with an average diameter >10 μm. At higher nylon volume fractions there was evidence for the presence of gluten sub‐inclusions within the nylon phases. The dispersion of particles in a blend containing 10% nylon was improved and the particle size was decreased to roughly 5 μm by addition of an epoxy functionalized ethylene glycol oligomer. The additive simultaneously lowered the modulus of the WG matrix and appeared to improve the interfacial bonding between the gluten and the nylon. In cross‐sections of the ternary blends, fine filaments were observed spanning the gluten/nylon phases at the phase boundary. The compression molded plaques continued to exhibit brittle failure in mechanical bending tests characteristic of glassy gluten materials, however, the mechanical toughness was boosted to almost three times that of reference gluten plaques by the combined addition of the nylon and reactive plasticizer. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 45931.

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Section: Resultsmentioning

confidence: 57%

Section: Resultsmentioning

confidence: 92%