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Modification of wheat gluten with citric acid to produce superabsorbent materials
Author(s) -
Chiou BorSen,
Jafri Haani,
Cao Trung,
Robertson George H.,
Gregorski Kay S.,
Imam Syed H.,
Glenn Greg M.,
Orts William J.
Publication year - 2013
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.39044
Subject(s) - citric acid , gluten , chemistry , thermogravimetric analysis , fourier transform infrared spectroscopy , nuclear chemistry , wheat gluten , thermal stability , polymer chemistry , organic chemistry , food science , chemical engineering , engineering
Wheat gluten was reacted with citric acid to produce natural superabsorbent materials able to absorb up to 78 times its weight in water. The properties of the modified gluten samples were characterized using Fourier Transform Infra‐red (FTIR) spectroscopy, thermogravimetric analysis, and water uptake. The reaction between gluten and citric acid was examined for gluten : citric acid ratios of 0.38 : 1 to 0.75 : 1 at temperatures from 100 to 130°C. More citric acid reacted for samples containing higher citric acid concentrations and at higher temperatures. FTIR analyses indicated the presence of carboxylate groups on the modified gluten samples, which resulted in modified samples having higher water uptake values than neat gluten. The sample with a gluten:citric acid ratio of 0.5 : 1 and reaction temperature of 120°C had the largest water uptake value. Also, all modified gluten samples had lower thermal stability than neat gluten. © 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci., 2013