Toughening polylactide with epoxidized styrene–butadiene impact resin: Mechanical, morphological, and rheological characterization

Wang, Yanshai; Wei, Zhiyong; Li, Yang

doi:10.1002/app.46058

Cited by 3 publications

(3 citation statements)

References 55 publications

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“…The frozen dough pieces were defrosted for 150 min in an incubator at 30 °C, and then the rheological properties were measured according to the methods of Wang et al (2018). In brief, the rheological behavior of the dough was analyzed by a controlled stress rheometer for small-amplitude oscillation tests (DSR200, Rheometric Scientific, Piscatawat, NJ, USA).…”

Section: Rheological Propertiesmentioning

confidence: 99%

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Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten

Zhang

Liu

et al. 2019

J Food Sci Technol

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To better understand the effects of ultrasonic treatment in the whole freezing process (UWF) and the maximum ice crystal formation zone (UMF) on the quality of frozen dough, the textural properties of dough and the structure of gluten were investigated. The results showed that the UWF and UMF treatments improved the textural properties of frozen dough and obtain the best effect at the 60 W/L power densities. Ultrasound-assisted freezing reduced the destructive effect of disulfide bonds on dough, and led to a state of dynamic equilibrium of hydrophobic groups. UWF treatment at 80 W/L and UMF treatment at 40 W/L had positive effects prevented the secondary structure from destruction by freezing. The network of gluten treated by ultrasound-assisted freezing was more uniform and smaller than that of traditional freezing samples, which was similar to the network structure of fresh protein. According to Pearson's correlation analysis, there was a high correlation between SH, a-helix content and springiness. There was a significant positive correlation between b-turn and G 0 , G 00 , and there was a significant negative correlation between b-turn and hardness. These results suggest that ultrasound-assisted freezing improved the process quality of dough though reducing the damage to gluten structure caused by freezing.

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Section: Rheological Propertiesmentioning

confidence: 99%

“…The extraction procedures for gluten, glutenin, and gliadin were slightly modified according to Wang et al (2018). Dough was washed with excess deionized water to remove starch granules until the deionized water was clear, and the wet gluten was lyophilized.…”

Section: Scanning Electron Microscope (Sem)mentioning

confidence: 99%

Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten

Zhang

Liu

et al. 2019

J Food Sci Technol

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show abstract

“…The frozen dough pieces were defrosted for 30 min in an incubator at 30°C, and then, the rheological properties were measured according to the methods of Wang, Wei, and Li (2017). In brief, the rheological behavior of the dough was analyzed by a controlled stress rheometer for small-amplitude oscillation tests (DSR200; Rheometric Scientific, USA).…”

Section: Determination Of Rheological Propertiesmentioning

confidence: 99%

Effects of multiple freeze–thaw cycles on the quality of frozen dough

Zhang

Liu

et al. 2018

Cereal Chem

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Background and objectives:The multiple freeze-thaw treatment of dough during frozen storage has critical effects on the quality of frozen dough. The effects of multiple freeze-thaw cycles on the cooking properties, textural and rheological properties of frozen dough, as well as the mechanism behind this effect were evaluated in this study. Findings: The result showed that the cooking loss rate and water absorption rate were increased by 66.3% and 13.7%, respectively, compared to the control at four freeze-thaw cycles. Compared to the control, the hardness, adhesiveness, and chewiness were increased 66.3%, 152.4%, and 43.7%, respectively, and the springiness was decreased 25.9% at freeze-thaw treatment for five cycles. The elasticity and viscous modulus of the dough decreased after freeze-thaw treatment. After repeated freezing for more than four cycles, the proportions of free water increased significantly (p < .05) relative to that of the samples without freeze-thaw treatment. Scanning electron microscope (SEM) images showed that freeze-thaw treatment damages the structure of the dough. Furthermore, freezethaw treatment led to a significant (p < .05) change in secondary structure of frozen dough. The relative percentage content of a-helix increased significantly after freeze-thaw treatment for two cycles, whereas the relative percentage content of b-turns and random coils decreased significantly. Conclusions:Multiple freeze-thaw pretreatment could reduce the cooking quality and texture characteristics of frozen dough significantly by changing its water distribution and microstructure, as well as the secondary structure of wheat gluten. Significance and novelty: Explored the mechanism of the effects of freeze-thaw treatment on the processing quality of frozen dough. K E Y W O R D Sfrozen dough, multiple freeze-thaw, rheological properties, water distribution

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Avaliação das propriedades térmicas de misturas PLA/SEBS com moringa submetidas a degradação em ambiente marinho

Lima

Brandalise

Almeida

et al. 2021

RSD

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Neste trabalho investigou-se a influência do teor de SEBS e Moringa Oleífera nas propriedades térmicas de blendas PLA/SEBS e de dois biocompósitos baseados em duas dessas blendas. Foram preparadas duas blendas PLA/SEBS (90/10 e 70/30), dois biocompósitos de PLA/SEBS/MO (90/10/1 e 70/30/1) e um biocompósito de PLA/MO (100/1), através da mistura por fusão numa extrusora de matriz aberta. As amostras para biodegradação foram obtidas por prensagem a quente, sendo posteriormente inseridas em ambiente marinho simulado. A evolução da degradação foi avaliada por meio da termogravimetria e calorimetria exploratória diferencial. Foi observado um aumento da cristalinidade de todas as composições avaliadas, e uma redução da estabilidade térmica após a exposição ao ambiente marinho por períodos prolongados. Essa maior cristalinidade pode estar relacionada ao consumo das regiões amorfas e a menor estabilidade térmica está vinculada com a degradação hidrolítica do PLA, devido a água absorvida pela moringa em pó. A avaliação da variação de massa mostrou que as misturas com SEBS e Moringa, apresentaram uma taxa de degradação equivalente ou inferior aquela reportada para o PLA puro.

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Toughening polylactide with epoxidized styrene–butadiene impact resin: Mechanical, morphological, and rheological characterization

Cited by 3 publications

References 55 publications

Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten

Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten

Effects of multiple freeze–thaw cycles on the quality of frozen dough

Avaliação das propriedades térmicas de misturas PLA/SEBS com moringa submetidas a degradação em ambiente marinho

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