Thermoplastic films from wheat proteins
Thermoplastic films from wheat proteins
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DOI：
10.1016/j.indcrop.2011.06.009
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发表时间：
2012-01-01
影响因子：
5.9
通讯作者：
Yang, Yiqi
中科院分区：
文献类型：
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作者：
Chen, Lihong;Reddy, Narendra;Yang, Yiqi
我们表明，小麦蛋白面筋、麦醇溶蛋白和麦谷蛋白可以模压成具有良好拉伸强度和水稳定性的热塑性薄膜。小麦面筋价格低廉，来源丰富，源自可再生资源，因此被广泛研究其潜在的热塑性应用。然而，之前关于用小麦蛋白开发热塑性塑料的报告使用了大量的甘油（30-40%）和较低的成型温度（90-120摄氏度），导致热塑性塑料的拉伸性能和水稳定性较差，使其不适合大多数热塑性塑料应用。在这项研究中，我们使用低甘油浓度（15%）和高成型温度（100-150 摄氏度），用小麦面筋、麦醇溶蛋白和麦谷蛋白开发了热塑性薄膜。我们的研究表明，通过选择合适的模压成型条件，可以获得具有良好拉伸强度（高达6.7 MPa）和在水中稳定的小麦蛋白薄膜。在小麦蛋白中，小麦面筋具有较高的强度和伸长率，而含淀粉和不含淀粉的麦谷蛋白具有较高的强度和模量，但伸长率相对较低。麦醇溶蛋白赋予面筋膜良好的延展性，但降低了水稳定性。麦醇溶蛋白薄膜的强度为2.2 MPa，伸长率良好，为46%，但薄膜在水中不稳定。尽管小麦蛋白薄膜的拉伸性能比合成热塑性薄膜差，但可以选择小麦蛋白的类型和压缩成型条件以获得具有适合各种应用的性能的小麦蛋白薄膜。 (C) 2011 Elsevier B.V. 保留所有权利。
We show that the wheat proteins gluten, gliadin and glutenin can be compression molded into thermoplastic films with good tensile strength and water stability. Wheat gluten is inexpensive, abundantly available, derived from renewable resource and therefore widely studied for potential thermoplastic applications. However, previous reports on developing thermoplastics from wheat proteins have used high amounts of glycerol (30-40%) and low molding temperature (90-120 degrees C) resulting in thermoplastics with poor tensile properties and water stability making them unsuitable for most thermoplastic applications. In this research, we have developed thermoplastic films from wheat gluten, gliadin and glutenin using low glycerol concentration (15%) but high molding temperatures (100-150 degrees C). Our research shows that wheat protein films with good tensile strength (up to 6.7 MPa) and films that were stable in water can be obtained by choosing appropriate compression molding conditions. Among the wheat proteins, wheat gluten has high strength and elongation whereas glutenin with and without starch had high strength and modulus but relatively low elongation. Gliadin imparts good extensibility but decreased the water stability of gluten films. Gliadin films had strength of 2.2 MPa and good elongation of 46% but the films were unstable in water. Although the tensile properties of wheat protein films are inferior compared to synthetic thermoplastic films, the type of wheat proteins and compression molding conditions can be chosen to obtain wheat protein films with properties suitable for various applications. (C) 2011 Elsevier B.V. All rights reserved.