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Effect of Glutaraldehyde Crosslinking Conditions on the Strength and Water Stability of Wheat Gluten Fibers
Author(s) -
Reddy Narendra,
Tan Yeanching,
Li Ying,
Yang Yiqi
Publication year - 2008
Publication title -
macromolecular materials and engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.913
H-Index - 96
eISSN - 1439-2054
pISSN - 1438-7492
DOI - 10.1002/mame.200800031
Subject(s) - glutaraldehyde , gluten , materials science , wheat gluten , mechanical strength , chemical engineering , composite material , organic chemistry , chemistry , food science , engineering
Regenerated protein fibers from plant proteins including wheat gluten lack the mechanical properties and water stability desired for usual applications. Crosslinking has been used to improve the properties of regenerated proteins fibers. Although glutaraldehyde is commonly used to crosslink proteins, the effect of various crosslinking conditions on the properties of the materials has not been studied. In this work, a systematic study of glutaraldehyde crosslinking conditions of wheat gluten fibers is presented and shows that even low concentrations of glutaraldehyde (0.05%) can improve the strength and water stability of wheat gluten fibers.