Thermo-mechanical and hydrophilic properties of polysaccharide/gluten-based bioplastics

Zárate-Ramírez, L.S.; Romero, Alberto; Bengoechea, Carlos; Partal, P.; Guerrero, Antonio

doi:10.1016/j.carbpol.2014.05.055

Cited by 69 publications

(39 citation statements)

References 47 publications

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“…The result obtained for solubility test was in agreement with Gennadios, [35] who reported that an addition of dialdehyde starch to egg-white in the production of biofilm caused a decrease in the solubility of the film. The solubilities recorded in this work were lower than the 23 wt.% of polysaccharide/gluten-based bioplastic [36] and 63.91-84.22% for whey protein edible films. [37] The reduction in water solubility and the moisture content were in harmony as low moisture content is expected to correspondingly relate to low water solubility.…”

Section: Physical Properties Of Bioplastic Filmmentioning

confidence: 66%

Enhancement of Physical and Mechanical Properties of Dioscorea Dumetorum Starch Films With Dialdehyde Starch Solution

et al. 2018

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The influence of varying amount of dialdehyde starch solution on the physical and mechanical properties of bitter yam starch‐based biofilms were investigated. Proportional increase in film thickness (0.20–0.26 mm), density (1.15 to 1.43 g cm−3) and opacity (0.92 to 1.04%) were observed from neat film (Film0) to film with highest dialdehyde starch content (Film3) respectively. The moisture content and film solubility after 24 h depicted an inverse relationship with the amount of the added dialdehyde starch solution. From Film0 to Film3, moisture content reduced from 11.40 to 9.32%, while solubility reduced from 13.61 to 6.46% correspondingly. It was further found that addition of higher amount of dialdehyde starch led to longer biodegradable duration and lesser water absorption capacity of the bioplastics. There was great improvement in mechanical properties of the bioplastics as twofold increase in tensile strength and threefold increase in rigidity from Film0 to Film3 were recorded. The result of elongation at break shows a reverse order of 0.50 at Film0 bioplastic to 0.31 at Film3 bioplastic. Therefore, the results of the study suggest that the properties of starch‐based bioplastic film could be enhanced by adding dialdehyde starch solution.

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Section: Physical Properties Of Bioplastic Filmmentioning

confidence: 66%

Enhancement of Physical and Mechanical Properties of Dioscorea Dumetorum Starch Films With Dialdehyde Starch Solution

et al. 2018

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“…The positive charges in the molecule are balanced out by the negative charges at its isoelectric point, resulting in a net charge of zero in the molecular structure [22,[24][25][26]. Thus, at pH 6, the non-charged proteins are able to establish stronger bonds (ionic bonds and covalent bonds such as peptide and disulfide bonds) after thermomechanical processing, which results in higher modulus values (tensile strength, and Young's modulus) if compared to pH 5.4 and 10.8 [27]. During compression-moulding under alkaline conditions, NaOH induces formation of nondisulphide covalent crosslinks, such as dehydroalanine, lysinoalanine and lanthionine [28].…”

Section: Discussionmentioning

confidence: 99%

Wheat gluten/montmorillonite biocomposites: Effect of pH on the mechanical properties and clay dispersion

Cortés-Triviño¹,

Martínez²

2018

Express Polym. Lett.

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“…Gluten Structures. Heated viscoelastic doughs and their mixtures can result in a variety of bi-and tri-dimensional sponges with different physico-chemical, rheological, and mechanical properties [48].…”

Section: Scaffold Techniquesmentioning

confidence: 99%

“…The addition of polysaccharides usually enhances the functional properties of gluten protein matrices acting as fillers or interacting with protein molecules in different ways depending on the load and degree of aggregation of the protein. This results in a variety of bi-and tri-dimensional structures with different physico-chemical, rheological and mechanical properties [48]. For example, the mechanical properties (e.g., tensile strength, elastic modulus) were enhanced with the addition of methylcellulose to wheat protein and the glass transition temperature of the wheat gluten matrix was increased [85].…”

Section: Gluten Structuresmentioning

confidence: 99%

Gels as Precursors of Porous Matrices for Use in Foods: a Review

Cuadros

Aguilera

2015

Food Biophysics

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Gelation is a structuring mechanism commonly used in foods to produce soft and homogeneous structures. Techniques applied in other areas of science (e.g., bioengineering, biotechnology and electronics) aims at producing wet and dried porous gel matrices and they may find applications in foods. This review describes several processes to manufacture porous structures such as scaffolding, ice templating, use of porogens, oleogelation, incorporation and entrapment of bubbles, enzymatic modifications, microfluidics and microfabrication techniques, among others. Several examples are also presented. Beyond textural properties, porous gels and sponges may be tailored in their mass transfer characteristics to achieve specific rates of release of bioactive molecules, nutrients and flavors.

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Thermo-mechanical and hydrophilic properties of polysaccharide/gluten-based bioplastics

Cited by 69 publications

References 47 publications

Enhancement of Physical and Mechanical Properties of Dioscorea Dumetorum Starch Films With Dialdehyde Starch Solution

Enhancement of Physical and Mechanical Properties of Dioscorea Dumetorum Starch Films With Dialdehyde Starch Solution

Wheat gluten/montmorillonite biocomposites: Effect of pH on the mechanical properties and clay dispersion

Gels as Precursors of Porous Matrices for Use in Foods: a Review

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