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Characterization of Extruded Plant Protein and Petroleum‐Based Packaging Sheets
Author(s) -
Obuz Ersel,
Herald Thomas Joseph,
Rausch Kent
Publication year - 2001
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.2001.78.1.97
Subject(s) - sorbitol , ultimate tensile strength , low density polyethylene , chemistry , elongation , polyethylene , food science , ethylene , gluten , copolymer , food packaging , composite material , polymer chemistry , chemical engineering , materials science , polymer , organic chemistry , catalysis , engineering
Extruded packaging sheets (EPS) were manufactured from wheat gluten (WG) or sorghum flour (SF) in combination with (10, 25, 50, 75, and 100%) low density polyethylene (LDPE) or metallocene‐catalyzed ethylene‐butene copolymer (MCEBC), and plasticized successfully with sorbitol at a weight ratio of 1:1. Physical analyses were used to characterize the extruded packaging materials. Tensile strengths and elongations of the sheets significantly decreased as the WG or SF increased. Sheets formulated with ≈1:1:2 wheat gluten, sorbitol, and MCEBC exhibited similar elastic properties compared with a 100% MCEBC sheet. Young's modulus and percent elongation at break values decreased as WG‐sorbitol or SF‐sorbitol level increased in the EPS.