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Quantitative Correlation Between Cross‐Linking Degrees and Mechanical Properties of Protein Films Modified With Polycarboxylic Acids
Author(s) -
Shen Li,
Xu Helan,
Yang Yiqi
Publication year - 2015
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.201500145
Subject(s) - ultimate tensile strength , materials science , gliadin , chemical engineering , cross link , organic chemistry , chemistry , composite material , polymer , gluten , biochemistry , engineering
For the first time, mechanical properties of cross‐linked protein products were quantitatively correlated with cross‐linking degrees and molecular structures of polycarboxylic acids. Non‐toxic polycarboxylic acids could effectively improve performance properties of multiple protein products via cross‐linking. However, the reaction mechanism and relationship between reaction and performance properties remained unclear. In this study, the cross‐linking reaction between gliadin, and polycarboxylic acids was verified. Natural logarithm relationship was found between the cross‐linking degree and tensile strength of protein films. The polycarboxylic acids with more carboxyl groups and shorter backbones could more effectively increase the tensile strength of gliadin films.