Preparation and Characterization of Thermoplastic Starch/Wheat Gluten Composites

Abstract:

Article Preview

Thermoplastic starch (TPS) and TPS/wheat gluten composites were prepared using compression molding. The wheat gluten contents ranged from 0 wt% to 20 wt%. The morphology of the fractured surfaces, thermal decomposition temperatures and mechanical properties of the TPS and TPS/wheat gluten composites were investigated using scanning election microscopy (SEM), thermal gravimetric analysis (TGA) and tensile testing, respectively. The maximum tensile strength of TPS/wheat gluten composites (1.1 MPa) was obtained when 10 wt% of wheat gluten was used. The crosslinking between wheat gluten protein chains caused an increase in the tensile strength of the TPS/wheat gluten composites. The temperature at the maximum weight loss of the TPS/wheat gluten composites was higher than for TPS. Moreover, wheat gluten decreased the water absorption.

Info:

Periodical:

Key Engineering Materials (Volumes 531-532)

Edited by:

Chunliang Zhang and Liangchi Zhang

Pages:

321-324

Citation:

K. Kaewtathip et al., "Preparation and Characterization of Thermoplastic Starch/Wheat Gluten Composites", Key Engineering Materials, Vols. 531-532, pp. 321-324, 2013

Online since:

December 2012

Export:

Price:

$38.00

[1] A.L. Chaudhary, P.J. Torley, P.J. Halley, N. McCaffery, D. S: Carbohyd Polym Vol. 78 (2009), pp.917-925.

[2] A.L.D. Roz, A.J.F. Carvalho, A. Gandini, A.A.S. Curvelo: Carbohyd Polym Vol. 63 (2006), pp.417-424.

[3] M. Gaspar, Z. Benko, G. Dogossy, K. Reczey, T. Czigany: Polym Degrad Stabil Vol. 90 (2005), pp.563-569.

DOI: https://doi.org/10.1016/j.polymdegradstab.2005.03.012

[4] E. Corradini, A.F. Carvalho, A.S. Curvelo, J.M. Agnelli, L.C. Mattoso: Mater Res Vol. 10 (2007), pp.227-231.

[5] M.F. Huang, J.G. Yu, X.F. Ma: Polymer Vol. 45 (2004) pp.7017-7023.

[6] X.F. Ma, J.G. Yu, N. Wang: Carbohyd Polym Vol. 67 (2007), pp.32-39.

[7] A.C. Helene, G. Emmanuelle, G. Nathalie, G. Valerie: Ind Crop Pro Vol. 33 (2011), pp.457-461.

[8] C. Elisangela, M.M. Jose, A.A. Jose, H.M. Luiz: Carbohyd Polym Vol. 83 (2011), pp.959-965.

[9] J. Prachayawarakorn, P. Ruttanabus, P. Boonsom: J Polym Environ Vol. 19 (2011), pp.274-282.

[10] K. Kaewtatip, V. Tanrattanakul: Mater Design Vol. 37 (2012), pp.423-428.

[11] S. Sun, Y. Song, Q. Zheng: Food Hydrocolloid Vol. 21 (2007), pp.1005-1013.