Morphologies and properties of thermo-molded biodegradable plastics based on glycerol-plasticized wheat gluten

Sun, Shaomin; Song, Yihu; Zheng, Qiang

doi:10.1016/j.foodhyd.2006.03.004

Cited by 114 publications

(71 citation statements)

References 45 publications

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“…When pH is high, the cleavage of disulphide bonds is favored, allowing a higher stretchability and resulting in weaker films compared to films prepared from acidic conditions [189]. To achieve flexible wheat gluten films, the addition of plasticizers like glycerol or sorbitol is indispensable [15] and also for molding wheat gluten based materials [190]. Wheat gluten is also used as a binder for paper coating dispersions, showing good film-forming properties.…”

Section: Wheat Glutenmentioning

confidence: 99%

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

et al. 2015

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Abstract:There is increasing research towards the substitution of petrochemicals by sustainable components. Biopolymers such as proteins, polysaccharides, and lipids derive from a variety of crop sources and most promisingly from waste streams generated during their processing by the agro food industry. Among those, proteins of different types such as whey, casein, gelatin, wheat gluten, soy protein or zein present a potential beyond the food and feed industry for the application in packaging. The general protein hydrophilicity promotes a good compatibility to polar surfaces, such as paper, and a good barrier to apolar gases, such as oxygen and carbon dioxide. The present review deals with the development of protein-based coatings and films. It includes relevant discussion for application in paper or board products, as well as an outlook on its future industrial potential. Proteins with suitable functionalities as food packaging materials are described as well as the different technologies for processing the coatings and the current state of the art about the coating formulations for selectively modulating barrier, mechanical, surface and end of life properties. Some insights onto regulations about packaging use, end of life and perspectives of such natural coating for decreasing the environmental impact of packages are given.

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Section: Wheat Glutenmentioning

confidence: 99%

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

et al. 2015

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“…This kind of tan d curve shape has been reported several times in the literature for WG-based materials, 46,47,59,60 though without being clearly discussed. The existence of an intermediate third phase has been postulated for soy protein and gluten-based materials, based on the observation of an additional transition close to 08C either by DSC 51 or DMA.…”

Section: Dma Of Wg Materials: Influence Of Glycerol and Water On The mentioning

confidence: 59%

“…In consequence this low-T glass transition is assigned to the formation of glycerol-rich domains and interpreted as the evidence of a low compatibility between glycerol and the biopolymer. 46,47 This phase always coexists with another one that relaxes at higher temperature, and is thought to be composed mainly of the biopolymer.…”

Section: Dma Of Wg Materials: Influence Of Glycerol and Water On The mentioning

confidence: 99%

“…The existence of an intermediate third phase has been postulated for soy protein and gluten-based materials, based on the observation of an additional transition close to 08C either by DSC 51 or DMA. 47 In both cases it was observed only for hydrated samples, which led the authors to postulate the occurrence of protein domains that can only be plasticized by water. Our results are in striking contrast, since this transition is also observed on anhydrous samples, as long as the glycerol content exceeds 30 wt %.…”

Section: Dma Of Wg Materials: Influence Of Glycerol and Water On The mentioning

confidence: 99%

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Dynamic mechanical analysis of the multiple glass transitions of plasticized wheat gluten biopolymer

Duval

Molina-Boisseau

Chirat

et al. 2015

J of Applied Polymer Sci

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Glass transition of thermo-molded biomaterials made from wheat gluten and its main protein classes is studied by dynamic mechanical analysis (DMA). The materials are plasticized with variable contents of glycerol (30-40 wt %) and water (0-20 wt %). For all materials, three successive relaxation phases are systematically detected. Their positions shift to lower temperature as the plasticizer content of materials increases. Composition in gluten, glycerol and water of each relaxation phase is estimated using the Couchman-Karasz model. Irrespective of the plasticizer content or composition, the relaxation phases shows rather constant plasticizer volume fractions. The low-, middle-, and high relaxation phases include respectively around 30, 60 and 80 vol % of gluten protein. These relaxations are assigned to the segmental motion of the surface amino-acid side groups, to the collective motion of packed gluten proteins, and to the gain in protein conformational mobility as a 2D network of interacting plasticizer molecules forms.

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“…The effect of processing on gluten network formation is determined by the SDS extractability which measures the degree of polymerization: the lower the extractability the higher the degree of polymerization (Sun et al 2008;Gallstedt et al, 2004;Domenek et al, 2004;Pommet et al, 2003;Micard et al, 2001;Cuq et al, 2000). Besides process conditions, the presence of additives influences extractability (Lagrain et al, 2010;Sun et al, 2007;Dicharry et al, 2006;Gallstedt et al, 2004;Woerdeman et al, 2004).…”

Section: Gluten Bioplastic Formationmentioning

confidence: 99%

The composition and extractability of thermo - molded wheat gluten bio-plastics

Fisseha¹

2016

Afr. J. Food Sci.

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The study was aimed to evaluate the effect of thermo-molding on gluten and gluten fractions composition and its extractability with 1.0 ml 0.05 M sodium phosphate buffer (pH 6.8) with 2.0% sodium dodecyl sulfate (SDS) at 130 and 150°C for 5 and 25 min. The gluten, gliadin and glutenin composition as affected by thermo-molding was analysed with reverse phase high performance liquid chromatography (RP-HPLC) and amino acid was analysed with acid hydrolysis using high-performance anion-exchange chromatography with integrated pulsed amperometric detection (HPAEC-IPAD). The extractability and composition were significantly affected. Gluten extracts were found in equivalent proportions; gliadin (51%) and glutenins (49%). Gluten, gliadin and glutenin subunits (GS) extracts were significantly affected and a reduction with increased molding condition explains the occurrence of polymerization reactions due to SH-disulfide interchange reactions. The glutenin fraction contains 15% gliadin while the gliadin fraction contains 2.5% glutenin after extraction with 60% ethanol. The extractability of the gliadin types and GS decreased with increasing molding time and temperature.

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Morphologies and properties of thermo-molded biodegradable plastics based on glycerol-plasticized wheat gluten

Cited by 114 publications

References 45 publications

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

Dynamic mechanical analysis of the multiple glass transitions of plasticized wheat gluten biopolymer

The composition and extractability of thermo - molded wheat gluten bio-plastics

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