Effect of Plasticizers on Morphology, Mechanical Properties and Water Absorption of Wheat Gluten and Epoxidized Natural Rubber Blend

Sudsiri Hemsri; Patthamas Bunsripirat; Punnakit Nakkarat

doi:10.4028/www.scientific.net/KEM.737.287

Paper Titles

Mechanical and Thermal Properties of Epoxy Composites Containing Amine-Modified Silica Nanoparticles
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Morphology and Mechanical Properties of Poly(Lactic Acid) and Propylene-Ethylene Copolymer Blends: Effect of Organoclay Types
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Comparison of Mechanical Properties of Biocomposites between Polybutylene Succinate/Corn Silk and Polybutylene Succinate/Cellulose Extracted from Corn Silk
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The Influence of Fiber Surface Treatment and SBR as Impact Modifier on Rheological Behavior and Mechanical Properties of Wood Plastic Composite from Acrylate-Styrene-Acrylonitrile and Bagasse
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Effect of Plasticizers on Morphology, Mechanical Properties and Water Absorption of Wheat Gluten and Epoxidized Natural Rubber Blend
p.287

Effects of Levan on the Biodegradability and Thermal Properties of Polybutylene Succinate
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Study the Interaction Mechanism and Mechanical Properties of PVA/HA by a Molecular Dynamics Simulation
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Study on the Rheological Behaviour of Sisal Fibre/HDPE Composites with Flame Retardant
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Mechanical and Morphological Properties of Poly(Butylene Succinate)/Poly(Hydroxybutyrate-co-Hydroxyhexanoate) Polymer Blends: Effect of Blend Ratio and Maleated Compatibiliser
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HomeKey Engineering MaterialsKey Engineering Materials Vol. 737Effect of Plasticizers on Morphology, Mechanical...

Effect of Plasticizers on Morphology, Mechanical Properties and Water Absorption of Wheat Gluten and Epoxidized Natural Rubber Blend

Abstract:

Wheat gluten (WG) plastics are inherently brittle and sensitive to water. In this research, wheat gluten was blended with epoxidized natural rubber containing 50 mol% epoxide group (ENR-50) to improve flexibility and water resistance of WG plastics. Three plasticizers (i.e. glycerol (Gly), polyethylene glycol (PEG) and dioctyl phthalate (DOP) were used to enhance polymer chain mobility and process ability of WG phase in the blends. Differential scanning calorimetry (DSC) was used to evaluate plasticizing efficiency of plasticizers on WG. The DSC result revealed that an excellent plasticizer for WG was glycerol which could remarkably reduce glass transition temperature (T_g) of WG. Furthermore, effect of plasticizer types and contents (0, 10, 20 and 30wt% with respect to protein weight) on morphology, mechanical properties and water absorption of the WG/ENR blends was investigated. It was found that an enhancement in ductility and impact strength of the blends was observed with increasing plasticizer content. Among the plasticized WG/ENR blends, the glycerol-plasticized blend provided better homogenous morphology and superior results in tensile and impact properties. On the other hand, the Gly-plasticized WG/ENR blend showed a low water resistance compared with the blends plasticized with PEG and DOP as well as the unplasticized WG/ENR blend.

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Periodical:

Key Engineering Materials (Volume 737)

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287-293

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https://doi.org/10.4028/www.scientific.net/KEM.737.287

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Online since:

June 2017

Authors:

Sudsiri Hemsri*, Patthamas Bunsripirat, Punnakit Nakkarat

Keywords:

Epoxidized Natural Rubber, Plasticizer, Polymer Blend, Wheat Gluten

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