Plasticization of Wheat Starch-Gluten Mixture under an Elevated Temperature

Lim, Jae-Kag; Hayashi, Naoaki; Matsuo, H.; Hayakawa, Isao; Fujio, Yusaku

doi:10.5109/24023

Cited by 2 publications

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“…When deoiled press cakes were dried in a ventilated oven (60°C, 12 h) before DSC analysis, a slight increase in the glass transition temperature of proteins was systematically observed (Table 2). This was characteristic of the plasticizing effect of water on jatropha proteins, and such a tendency has been previously observed for sunfl ower proteins [28,31], wheat gluten [51,52], corn zein [53] and soy proteins [54]. Indeed, proteins contain the main biopolymers (starch, pectins, hemicelluloses and other polysaccharides) polar functions (amides) capable of linking the water molecules by hydrogen interactions.…”

Section: Physicochemical Characterization Of Press Cakessupporting

confidence: 54%

New Renewable and Biodegradable Particleboards fromJatrophaPress Cakes

Evon¹,

Kartika²,

Rigal³

2014

j renew mater

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The infl uence of thermo-pressing conditions on the mechanical properties of particleboards obtained from Jatropha press cakes was evaluated in this study. Conditions such as molding temperature and press cake oil content were included. All particleboards were cohesive, with proteins and fibers acting respectively as binder and reinforcing fillers. Generally, it was the molding temperature that most affected particleboard mechanical properties. The most resistant boards were obtained using 200°C molding temperature. Glass transition of proteins then occurred during molding, resulting in effective wetting of the fi bers. At this optimal molding temperature, the best compromise between fl exural properties (7.2 MPa fl exural strength at break and 2153 MPa elastic modulus), Charpy impact strength (0.85 kJ/m 2 ) and Shore D surface hardness (71.6°), was a board obtained from press cake with low oil content (7.7%). Such a particleboard would be usable as interlayer sheets for pallets, for the manufacture of containers or furniture, or in the building trade.

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Section: Physicochemical Characterization Of Press Cakessupporting

confidence: 54%

New Renewable and Biodegradable Particleboards fromJatrophaPress Cakes

Evon¹,

Kartika²,

Rigal³

2014

j renew mater

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Characteristics of Red Algae Bioplastics/Latex Blends under Tension

et al. 2013

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-Cassava, corn, sago and the other food crops have been commonly used as raw materials to produce green plastics. However, plastics produced from such crops cannot be tailored to fit a particular requirement due to their poor water resistance and mechanical properties. Nowadays, researchers are hence looking to get alternative raw materials from the other sustainable resources to produce plastics. Their recent published studies have reported that marine red algae, that has been already widely used as a raw material for producing biofuels, is one of the potential algae crops that can be turned into plastics. In this work, Eucheuma Cottonii, that is one of the red alga crops, was used as raw material to produce plastics by using a filtration technique. Selected latex of Artocarpus altilis and Calostropis gigantea was separately then blended with bioplastics derived from the red algae, to replace use of glycerol as plasticizer. Role of the glycerol and the selected latex on physical and mechanical properties of the red algae bioplastics obtained under a tensile test performed at room temperature are discussed. Tensile strength of some starch-based plastics collected from some recent references is also presented in this paper.

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Plasticization of Wheat Starch-Gluten Mixture under an Elevated Temperature

Cited by 2 publications

References 0 publications

New Renewable and Biodegradable Particleboards fromJatrophaPress Cakes

New Renewable and Biodegradable Particleboards fromJatrophaPress Cakes

Characteristics of Red Algae Bioplastics/Latex Blends under Tension

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