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Production of Textile Fibers from Zein and a Soy Protein‐Zein Blend
Author(s) -
Zhang Menglin,
Reitmeier Cheryll A.,
Hammond Earl G.,
Myers Deland J.
Publication year - 1997
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.1997.74.5.594
Subject(s) - soy protein , chemistry , tenacity (mineralogy) , acetic anhydride , fiber , glutaraldehyde , extrusion , sodium hydroxide , spinning , chemical engineering , plant protein , polymer chemistry , food science , composite material , organic chemistry , materials science , mineralogy , engineering , catalysis
Zein fibers were successfully prepared by a wet‐spinning technique from a zein suspension formulated with 15% zein, 60% water, 22% 0.4 N sodium hydroxide, and 3% urea by weight. Tenacities were measured with an Instron machine, and flexibility was determined by noting the smallest diameter rod around which a fiber could be looped without breaking. After spinning, the tenacity of the zein fibers was improved by modification with several agents: acetic anhydride for acetylation, glutaraldehyde, and dialcohols for cross‐linking and physical stretching. The tenacity and flexibility of the fibers were measured at 11, 65, and 100% rh. Untreated fibers had tenacities of 3.41, 2.65, and 0.17 g/tex at 11, 65, and 100% rh, respectively. A combination of chemical treatments (20% glutaraldehyde and 95% acetic anhydride) and 115% stretching increased tenacities to 6.89. 6.56, and 1.17 g/tex at 11, 65, and 100% rh, respectively. Control zein fibers had flexibilities of 5 and 2.5 mm at 11 and 65% rh, respectively, whereas the treated fibers had flexibilities of 1.5 mm at both humidities. Extrusion of zein fibers was not successful. Zein‐soy protein mixture could be extruded, but properties of wet‐spun fibers of zein‐soy blends were not much improved over those of soy protein alone. The tenacity of blended soy protein‐zein fibers was greater than that of soy protein fibers at 11% rh.