Rheological behaviour and physical properties of controlled-release gluten-based bioplastics

Gómez-Martínez, D.; Partal, P.; Martínez, Inmaculada José Martínez; Gallegos, C.

doi:10.1016/j.biortech.2008.10.016

Cited by 53 publications

(24 citation statements)

References 26 publications

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“…For tTS to be applicable, the isothermal frequency curve should merge into one common line 34. It is worth mentioning that this plot also provides a time‐dependence curve that is very sensitive to change in microstructure 35. Figure 5 shows the vGP‐plot of the mechanical spectra of the proteins at different temperatures (10–60°C).…”

Section: Resultsmentioning

confidence: 99%

Correlation between viscoelasticity, microstructure, and molecular properties of zein and pennisetin melts

Gómez-Martínez

Altskär

Stading

2012

J of Applied Polymer Sci

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Cereals are a large source of biopolymers, where mainly the starch is used for food and feed. A rapidly growing cereal application is the production of biofuel, mainly produced from corn in the US. The starch is fermented to ethanol leaving spent grain rich in cereal proteins as a by‐product. The corn protein zein is currently extracted on a large scale and used in, for example, material applications. Similarly, pennisetin can be extracted from pearl millet, a crop critical for food security in sub‐Saharan Africa. The formation of viscoelastic melts is crucial for (bio)plastics production and the viscoelasticity, microstructure, and molecular properties of zein and pennisetin melts were determined here. The proteins were mixed with plasticizers (polyethyleneglycol or glycerol/citric acid) to form melts. The melts displayed a phase separated microstructure with protein‐rich and plasticizer‐rich regions with distinctly separate Tgs. The pennisetin melts formed cross‐links at temperatures above 60°C, which could be related to the high content of cysteine and methionine, as compared to zein. As a consequence, pennisetin melts showed a more thermocomplex behavior than zein melts. For zein melts, the mixture of glycerol and citric acid interacted with protein in addition to being a plasticizer causing a high‐molecular weight shoulder in the molecular weight distribution. The study showed that, although both zein and pennisetin form viscoelastic melts, the choice of plasticizer strongly affects both melt structure and physical properties. © 2012 Wiley Periodicals, Inc. J Appl Polym Sci, 2012

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Section: Resultsmentioning

confidence: 99%

Correlation between viscoelasticity, microstructure, and molecular properties of zein and pennisetin melts

Gómez-Martínez

Altskär

Stading

2012

J of Applied Polymer Sci

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“…Gluten disaggregation is assumed, because it has already been observed in the literature (Gomez-Martinez et al, 2009) that the cross-linking degree of the protein network can be decreased during the processing, by adding 3% of citric acid. This phenomenon could be one explanation among others for the viscosity decrease in the extruder.…”

Section: Citric Acid Influencementioning

confidence: 99%

“…In wheat flour, addition of citric acid can lead to a decrease in the cross-linking degree of the protein network during extrusion. It has been stated, according to a study of thermo-mechanical behavior of wheat gluten materials (Gomez-Martinez et al, 2009), that an acidic environment might prevent aggregation of gluten protein.…”

Section: Thermoplastic Starch (Tps) Is Indeed a Very Interesting Prodmentioning

confidence: 99%

Influence of citric acid and water on thermoplastic wheat flour/poly(lactic acid) blends. I: Thermal, mechanical and morphological properties

Chabrat

Abdillahi

Rouilly

et al. 2012

Industrial Crops and Products

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. Influence of citric acid and water on thermoplastic wheat flour/poly(lactic acid) blends. I: Thermal, mechanical and morphological properties. Industrial Crops and Products, Elsevier, 2012, vol. 37, pp. 238-246 Wheat flour was plasticized with glycerol and compounded with poly(lactic acid) in a one-step twinscrew extrusion process in the presence of citric acid with or without extra water. The influence of these additives on process parameters and thermal, mechanical and morphological properties of injected samples from the prepared blends, was then studied. Citric acid acted as a compatibilizer by promoting depolymerization of both starch and PLA. For an extrusion without extra water, the amount of citric acid (2 parts for 75 parts of flour, 25 parts of PLA and 15 parts of glycerol) has to be limited to avoid mechanical properties degradation. Water, added during the extrusion, improved the whole process, minimizing PLA depolymerization, favoring starch plasticization by citric acid and thus improving phases repartition.

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“…milk proteins, collagen, gelatin, bovine serum albumin, silk protein, and vegetable: gluten, zein, soy protein) are the most interesting ingredient of natural biopolymers [8]. Bioplastics from protein sources have been used for various applications including matrices for enzyme immobilization and active ingredients controlled-release, active packaging technology, natural fiber reinforcements, nanotechnology, tissue engineering, wound dressings and membrane filters [9]. Plant proteins are very attractive for bioplastics production because of their physicochemical properties, abundant resources and low cost.…”

Section: Introductionmentioning

confidence: 99%

Ternary Biopolymer Based on Wheat Gluten, Whey Protein Concentrate and Montmorillonite

Wesołowska–Trojanowska¹,

Tomczyńska‐Mleko

Terpiłowski

et al. 2016

J Inorg Organomet Polym

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The aim of the research was to obtain biopolymers based on wheat gluten, whey protein concentrate (WPC) and montmorillonite (MON). Ternary biopolymers were formed as heat-induced gels and they were hardened by water evaporation. Adding 7 % of MON and 5 % WPC to gluten caused ca. four times higher values of storage modulus. Increased moduli values with adding MON and WPC to gluten were probably caused by reinforcing effect of MON, which decreased mobility of gluten chains and possible interactions between gluten and whey proteins by disulphide interchange. Increase in gluten protein concentration and addition of WPC and MON caused increase in viscosity measured by dissipation of ultrasound vibrations. Evaporation of water from the gels formed very hard material with high puncture force values. Obtained gels were very plastic and it was easy to form any type of shapes. They could be used to produce biodegradable pottery (e.g. flowerpots) with the mechanical properties similar to non-degradable clay products.

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Rheological behaviour and physical properties of controlled-release gluten-based bioplastics

Cited by 53 publications

References 26 publications

Correlation between viscoelasticity, microstructure, and molecular properties of zein and pennisetin melts

Correlation between viscoelasticity, microstructure, and molecular properties of zein and pennisetin melts

Influence of citric acid and water on thermoplastic wheat flour/poly(lactic acid) blends. I: Thermal, mechanical and morphological properties

Ternary Biopolymer Based on Wheat Gluten, Whey Protein Concentrate and Montmorillonite

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