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Thermosetting of wheat protein based bioplastics: modeling of mechanism and material properties
Author(s) -
Domenek Sandra,
Morel MarieHélène,
Redl Andreas,
Guilbert Stéphane
Publication year - 2003
Publication title -
macromolecular symposia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.257
H-Index - 76
eISSN - 1521-3900
pISSN - 1022-1360
DOI - 10.1002/masy.200350717
Subject(s) - thermosetting polymer , glutenin , gluten , covalent bond , materials science , bioplastic , polymer chemistry , chemistry , network structure , chemical engineering , composite material , organic chemistry , food science , biochemistry , ecology , protein subunit , machine learning , biology , computer science , engineering , gene
Structural investigation of gluten‐glycerol blends subjected to heat‐treatment was carried out by size‐exclusion high performance liquid chromatography (SEC) and stress‐strain tests. SEC is a valuable tool to investigate the size distribution of gluten protein chains, while the molecular weight between network junctions (M e ) can be estimated from the elastic plateau modulus. Wheat gluten aggregation upon thermosetting seems to proceed through direct covalent cross‐linking between glutenin oligomers and the gluten macropolymer. The time course of the reaction, which showed a slow‐down of the reaction rate with time, was described by a simple mechanistic model. The deceleration of the reaction rate was presumably due to the development of a three‐dimensional protein network, which decreased the accessibility of reactive groups. The network formation could be evidenced separately by the decrease of M e during the heat‐treatment.