Effect of molding conditions and moisture content on the mechanical properties of compression molded glassy, wheat gluten bioplastics

Jansens, Koen J.A.; Hong, Nhan Vo; Telen, Lien; Brijs, Kristof; Lagrain, Bert; Vuure, Aart Willem Van; Acker, Karel Van; Verpoest, Ignaas; Puyvelde, Peter Van; Goderis, Bart; Smet, Mario; Delcour, Jan A.

doi:10.1016/j.indcrop.2012.10.006

Cited by 39 publications

(47 citation statements)

References 17 publications

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“…Consequently, to optimise WG materials, degradation phenomena should be identified and avoided (Jansens et al, 2013a). In this paper, we have assessed the reactivity of WG upon heating in superheated buffers.…”

Section: Abbreviationsmentioning

confidence: 99%

“…The three pH values were selected because of the large differences in the relative degrees of cross-linking that took place during the aqueous heat treatment. When moulding WG powder at low (<10%) moisture contents to produce rigid glassy materials, polymer flow is a particularly important factor in obtaining homogeneous plastic articles (Jansens et al, 2013a). It was expected that a high initial degree of cross-linking would limit polymer flow during compression moulding in the dry state and thus prevent optimal powder fusing and plate shaping.…”

Section: Properties Of Compression Moulded Articlesmentioning

confidence: 99%

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Controlling wheat gluten cross-linking for high temperature processing

Langstraat

Jansens

Delcour

et al. 2015

Industrial Crops and Products

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a b s t r a c tThe high temperature blending of wheat gluten with other polymers for the manufacturing of bioplastics is associated with heat induced cross-linking reactions which can increase the viscosity and affect component miscibility. This work showed that a good level of control over the onset of cross-linking can be obtained during heating by adjusting the pH of the environment. Gluten was heated (>100 • C) in buffer solutions of different pH and protein polymerisation was monitored by various methods to assess the extent and nature of aggregation. In a sufficiently acidic environment (pH 2.5-3.0) during heating up to 153 • C, cross-linking was greatly hindered whilst protein degradation was not observed, provided 15 min heating time was not exceeded. Such conditions may well be suited to blend gluten with other polymers at relatively high temperatures in aqueous solvent. When hydrothermally treated gluten samples with large differences in protein cross-linking were compression moulded to produce plastic specimens, little differences in mechanical properties were observed.

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Section: Abbreviationsmentioning

confidence: 99%

Section: Properties Of Compression Moulded Articlesmentioning

confidence: 99%

Controlling wheat gluten cross-linking for high temperature processing

Langstraat

Jansens

Delcour

et al. 2015

Industrial Crops and Products

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“…In order to lower the water uptake and permeability of wheat gluten materials, one way is to add hydrophobic additives 19,20 . Another way is to avoid using a plasticizer, which requires that WG is strengthened, for example, by adding macromolecular-crosslinkers into WG 9,10,[21][22][23] . Despite some successful strategies against increasing water permeability, the effects of water on the hierarchical structure of WG are still not clear 24 .…”

Section: Introductionmentioning

confidence: 99%

Structural Changes of Gluten/Glycerol Plastics under Dry and Moist Conditions and during Tensile Tests

Chen

et al. 2016

ACS Sustainable Chem. Eng.

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“…In research, both wet and dry processes are used to produce gluten‐based materials . Fast techniques that require little if any solvent such as thermomolding or, more specifically, high temperature injection or compression molding are industrially more relevant and preferred from an environmental point of view …”

Section: Introductionmentioning

confidence: 99%

“…Depending on the level of plasticizer, high temperature compression molding yields rubbery or glassy materials . Rubbery gluten materials are flexible and ductile .…”

Section: Introductionmentioning

confidence: 99%

Importance of crosslinking and disulfide bridge reduction for the mechanical properties of rigid wheat gluten bioplastics compression molded with thiol and/or disulfide functionalized additives

Jansens

Bruyninckx

Redant

et al. 2014

J of Applied Polymer Sci

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Thiol (SH) containing additives improve the mechanical properties of rigid, glassy gluten materials. However, the underlying molecular mechanism is still unclear. In particular, the importance of the preceding gluten‐additive mixing conditions remains to be investigated. Here, different additives containing either only SH, only disulfide or both SH and disulfide functionalities were synthesized and their impact on the gluten network using different mixing conditions prior to subsequent molding were assessed. All SH containing additives decreased the gluten molecular weight (MW) during mixing to a degree depending on the conditions. Additives with only disulfide functionality did not significantly affect protein size during mixing irrespective of the conditions used. Only when mixing induced sufficient MW reduction did the strength and failure strain of rigid gluten materials increase. This shows that factors other than the degree of cross‐linking affect the strength of rigid gluten materials. These results support our hypothesis that altered molecular conformations and improved molecular entanglements contribute to material strength. The extent to which such conformational changes occur may depend on the additive and the way of mixing. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014, 131, 41160.

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Effect of molding conditions and moisture content on the mechanical properties of compression molded glassy, wheat gluten bioplastics

Cited by 39 publications

References 17 publications

Controlling wheat gluten cross-linking for high temperature processing

Controlling wheat gluten cross-linking for high temperature processing

Structural Changes of Gluten/Glycerol Plastics under Dry and Moist Conditions and during Tensile Tests

Importance of crosslinking and disulfide bridge reduction for the mechanical properties of rigid wheat gluten bioplastics compression molded with thiol and/or disulfide functionalized additives

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