Influence of Proteins on the Mechanical Properties of Agro-Based Materials

被引:2
|
作者
Terrie, C. [1 ]
Constantinescu, V. [1 ]
Leblanc, N. [1 ]
Saiter, J-M [2 ]
机构
[1] LGMA Esitpa, 3 Rue Tronquet,BP 40 118, F-76134 Mont St Aignan, France
[2] Univ Rouen, LECAP EA 4528, F-76801 Mont St Aignan, France
来源
MODERN TRENDS IN POLYMER SCIENCE-EPF 09 | 2010年 / 296卷
关键词
agro-based materials; mechanical properties; proteins; starch; wheat flour; THERMAL-STABILITY; FLOUR; BEHAVIOR; STARCH;
D O I
10.1002/masy.201051080
中图分类号
O63 [高分子化学(高聚物)];
学科分类号
070305 ; 080501 ; 081704 ;
摘要
A new biodegradable thermoplastic material based on a wheat flour by-product has been developed. The influence of protein content in wheat flour on the mechanical properties of the material has been investigated. For protein content between 4% and 10%, no influence of the protein content was evidenced, whereas beyond 10% w/w of proteins in the wheat flour, the mechanical properties of agro-based materials decrease, thus confirming the advantage of using a wheat flour byproduct (i.e. with protein content below 8% w/w).
引用
收藏
页码:617 / +
页数:2
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