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Effect of Hydrophilic Plasticizers on Thermomechanical Properties of Corn Gluten Meal
Author(s) -
Gioia Lodovico,
Cuq Bernard,
Guilbert Stéphane
Publication year - 1998
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.1998.75.4.514
Subject(s) - plasticizer , diethanolamine , corn gluten meal , chemistry , glass transition , miscibility , dynamic mechanical analysis , glycerol , rheology , peg ratio , chemical engineering , polyethylene glycol , urea , polymer chemistry , organic chemistry , soybean meal , composite material , materials science , polymer , raw material , finance , engineering , economics
The glass transition temperature and rheological moduli of plasticized corn gluten meal (CGM) were determined with dynamic mechanical thermal analysis (DMTA). The tested plasticizers were water, glycerol, polyethylene glycols (PEG) 300 and 600, glucose, urea, diethanolamine, and triethanolamine, at concentrations of 10–30% (dwb). The glass transition temperature ( T g ) of CGM, measured at 188°C when unplasticized, was lowered by >100°C at 30% plasticizer content, except by PEG 600 and glucose, which showed limited compatibility with CGM proteins. The highest plasticizing efficiency, on a molar basis, was measured with PEG 300 and was attributed to the large number of hydrophilic groups and the high miscibility of this compound with CGM proteins. The change in T g due to the plasticizing effect was modeled with the Gordon and Taylor equation, but a better fit of the experimental data was obtained with the Kwei equation.