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Thermal and kinetic properties of poly(lactic acid) and transglutaminase‐crosslinked wheat gluten blends
Author(s) -
Mohamed Abdellatif A.,
Xu Jingyuan
Publication year - 2007
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/app.26468
Subject(s) - gluten , wheat gluten , endothermic process , activation energy , kinetics , polymer chemistry , exothermic reaction , materials science , glass transition , tissue transglutaminase , differential scanning calorimetry , chemistry , chemical engineering , nuclear chemistry , polymer , adsorption , thermodynamics , food science , organic chemistry , composite material , enzyme , physics , quantum mechanics , engineering
Wheat gluten (10 g) was crosslinked (XL) using 10 units of transglutaminase. Different blends of XL gluten and poly(lactic acid) (PLA) were mixed in a Brabender mixer at 180°C for 10 min. Neat PLA and blends were analyzed using modulated DSC (MDSC). Neat PLA displayed a glass transition ( T g ) and exothermic (Cry) followed by endothermic (Mel) transitions. The profile showed a T g of 0.46 J/g/°C, Cry with 29.9 J/g, whereas Mel exhibited 28.7 J/g. XL wheat gluten displayed one T g with 0.45 J/g/°C. Samples were subjected to repeated heating and cooling cycles to show the level of compatibility between the two polymers. The activation energy ( E a ) and pre‐exponential factor ( Z ) were determined according to Borchardt and Daniels (B/D) kinetics approach. The blends showed increased E a values with an increase in the amount of XL gluten. In the presence of 5 and 20% XL gluten, the E a of PLA increased from 150 to 200 kJ/mol, respectively. A higher number of cycles caused an increase in E a . The T g temperature of different PLA/XL gluten blends can be predicted by Gordon–Taylor equation and its modified forms. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci 2007