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

页码：617 / +

页数：2

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