Preparation and properties of thermo-molded bioplastics of glutenin-rich fraction

被引：24
作者：
Song, Yihu [1 ,2 ]
Zheng, Qiang [1 ,2 ]
机构：
[1] Zhejiang Univ, Dept Polymer Sci & Engn, Hangzhou 310027, Peoples R China
[2] Zhejiang Univ, Key Lab Macromol Synth & Functionalizat, Minist Educ, Hangzhou 310027, Peoples R China
来源：
JOURNAL OF CEREAL SCIENCE | 2008年 / 48卷 / 01期
基金：
中国国家自然科学基金;
关键词：
glutenin; reducing agent; thermo-molding; properties;
D O I：
10.1016/j.jcs.2007.08.007
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The present work aims to prepare bioplastics from a glutenin-rich fraction; that is, the gluten residue insoluble in 70% (v/v) ethanol. The influence of reducing agents of sodium bisulfite, sodium sulfite and thioglycolic acid on the properties of the glycerol plasticized doughs and the cross-linked bioplastics were investigated. The results showed that reducing agents can be applied to reduce the Young's modulus of the plasticized dough and to improve the Young's modulus of the cross-linked bioplastics. Moisture absorption, weight loss in water, tensile strength, elongation at break and tensile set were studied to characterize the physical properties of the cross-linked bioplastics. (c) 2007 Elsevier Ltd. All rights reserved.
引用
收藏
页码：77 / 82
页数：6
相关论文
共 50 条
[1]   Effect of sodium sulfite, sodium bisulfite, cysteine, and pH on protein solubility and sodium dodecyl sulfate-polyacrylamide gel electrophoresis of soybean milk base [J].
Abtahi, S ;
Aminlari, M .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (12) :4768-4772
[2]   Properties of thermally-treated wheat gluten films [J].
Ali, Y ;
Ghorpade, VM ;
Hanna, MA .
INDUSTRIAL CROPS AND PRODUCTS, 1997, 6 (02) :177-184
[3]   Effect of chemical modification, pH change, and freezing on the rheological, solubility, and electrophoretic pattern of wheat flour proteins [J].
Aminlari, M ;
Majoobi, M .
JOURNAL OF FOOD SCIENCE, 2002, 67 (07) :2502-2506
[4]  
BERLAND S, 1995, CEREAL CHEM, V72, P48
[5]  
BLOKSMA AH, 1972, CEREAL CHEM, V49, P104
[6]   Effect of friction on uniaxial compression of bread dough [J].
Charalambides, MN ;
Goh, SM ;
Wanigasooriya, L ;
Williams, JG ;
Xiao, W .
JOURNAL OF MATERIALS SCIENCE, 2005, 40 (13) :3375-3381
[7]   Study of the temperature effect on the formation of wheat gluten network: Influence on mechanical properties and protein solubility [J].
Cuq, B ;
Boutrot, F ;
Redl, A ;
Lullien-Pellerin, V .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (07) :2954-2959
[8]   Swelling Behavior and structural characteristics of wheat gluten polypeptide films [J].
Domenek, S ;
Brendel, L ;
Morel, MH ;
Guilbert, S .
BIOMACROMOLECULES, 2004, 5 (03) :1002-1008
[9]   Polymerization kinetics of wheat gluten upon thermosetting. A mechanistic model [J].
Domenek, S ;
Morel, MH ;
Bonicel, J ;
Guilbert, S .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (21) :5947-5954
[10]   Biodegradability of wheat gluten based bioplastics [J].
Domenek, S ;
Feuilloley, P ;
Gratraud, J ;
Morel, MH ;
Guilbert, S .
CHEMOSPHERE, 2004, 54 (04) :551-559
12345