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Influences of Acid and Alkali on Mechanical Properties of Compression‐Molded Gluten Bioplastics
Author(s) -
Zhang Qibin,
Song Yihu,
Zheng Qiang
Publication year - 2008
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-85-3-0379
Subject(s) - bioplastic , compression molding , chemistry , ultimate tensile strength , gluten , molding (decorative) , composite material , absorption of water , extensional definition , alkali metal , compression (physics) , chemical engineering , polymer chemistry , organic chemistry , materials science , food science , ecology , mold , paleontology , tectonics , engineering , biology
The present work was focused on the effects of acid and alkali on the uniaxial extensional deformation of gluten bioplastics compression‐molded at 80 and 110°C. Water absorption and morphology observation were also performed to characterize the properties and morphology of the gluten bioplastics. The results show that HCl did not show catalysis function for cross‐linking proteins at 80°C and even hindered the cross‐linking reaction at 110°C. On the other hand, NaOH generally accelerated the cross‐linking reaction during compression‐molding, thus significantly improving Young's modulus, tensile strength, and strain at break. However, an NaOH content >0.5 wt% could cause adverse effects at molding temperatures as high as 110°C.