Wheat gluten/LDPE based thermoplastic vulcanizates containing LDPE-g-MA as compatibilizer

Telen, Lien; Jansens, Koen J.A.; Verpoest, Ignaas; Delcour, Jan A.; Puyvelde, Peter Van; Goderis, Bart

doi:10.1016/j.indcrop.2015.06.005

Cited by 7 publications

(2 citation statements)

References 47 publications

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“…Considerable decrease in water sorption and tensile strength was observed. 81 Similar results have also been obtained when polyurethanes were blended with soyproteins and made into thermoplastics. 82 Addition of nanoclay affected the properties of wheat gluten and poly(lactic acid) blends depending on the type of clay used.…”

Section: Wheat Gluten Blend With Synthetic Polymerssupporting

confidence: 63%

“…It was suggested that citric and PLA had good compatibility and assisted in improving the properties of wheat gluten. 80,81 Thermoplastic elastomers were prepared by combining wheat gluten with low density poly(ethylene) and the addition of maleic anhydride grafted LDPE as compatibilizer. Considerable decrease in water sorption and tensile strength was observed.…”

Section: Wheat Gluten Blend With Synthetic Polymersmentioning

confidence: 99%

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Sustainable bioproducts through thermoplastic processing of wheat gluten and its blends

Guna¹,

Touchaleaume

Saulnier

et al. 2021

Journal of Thermoplastic Composite Materials

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Proteins are unique biopolymers extensively used for food and non-food applications. In addition to animal proteins such as poultry feathers that are generated as byproducts, plant proteins such as wheat gluten and soy proteins are also available in large quantities at reasonable cost. Since proteins are inherently non-thermoplastic, they cannot generally be processed by thermal treatments. Further, most proteins do not dissolve in common solvents either. Hence, most of the non-food applications of plant proteins require extensive chemical and physical modifications which increases cost and also reduces the biodegradability of the products developed. However, studies have shown that proteins including wheat gluten and keratin can become thermoplastic under specific conditions, when adequate pressure, heat and moisture are applied. Similarly, proteins can be made thermoplastic after physical or chemical modifications or by using plasticizers and compatibilizers. Based on such modifications, completely biodegradable composites with proteins as matrix and natural fibers as reinforcement and even all protein composites have been developed. Proteins as matrix offer new avenues to obtain sustainable, green composites with unique properties. Wheat gluten is a novel protein that has many distinct properties and characteristic behavior. Wheat gluten has been used for several non-food applications mostly by dissolving and solution casting which is a cumbersome process and restricted to only a few types of materials that can be developed. Alternatively, wheat gluten has been made thermoplastic using chemical, physical modifications or a combination of both. Several organic and inorganic additives, crosslinkers and plasticizers have also been added to ensure thermoplastic processing of wheat gluten and to obtain products with properties suitable for commodity applications. In this review, we discuss the processes and possibility of converting wheat proteins into thermoplastic products and as matrix for composites and the properties and applications of the wheat gluten based thermoplastics.

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Section: Wheat Gluten Blend With Synthetic Polymerssupporting

confidence: 63%

Section: Wheat Gluten Blend With Synthetic Polymersmentioning

confidence: 99%