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Polymer from Wheat Gluten

WG is an ideal candidate for development of biodegradable materials because WG plastics can fully biodegrade without releasing toxic products (Domenek et al., 2004). [Pg.207]


Xu W, Yang Y (2010). Drug loading onto and release from wheat gluten fibers.] Appl Polym Sci, 116,708-717. [Pg.623]

The ability of a degradable plastic to decay depends on the structure of its polymer chain. Biodegradable plastics are often manufactured from natural polymers, such as cornstarch and wheat gluten. Micro-organisms in the soil can break down these natural polymers. Ideally, a biodegradable plastic would break down completely into carbon dioxide, water, and biomass within six months, just like a natural material. [Pg.89]

Polymers derived from renewable resources (biopolymers) are broadly classified according to the method of production (1) Polymers directly extracted/ removed from natural materials (mainly plants) (e.g. polysaccharides such as starch and cellulose and proteins such as casein and wheat gluten), (2) polymers produced by "classical" chemical synthesis from renewable bio-derived monomers [e.g. poly(lactic acid), poly(glycolic acid) and their biopolyesters polymerized from lactic/glycolic acid monomers, which are produced by fermentation of carbohydrate feedstock] and (3) polymers produced by microorganisms or genetically transformed bacteria [e.g. the polyhydroxyalkanoates, mainly poly(hydroxybutyrates) and copolymers of hydroxybutyrate (HB) and hydroxyvalerate (HV)] [4]. [Pg.170]

Wheat gluten from two sources electrospun. The highest molecular weight glutenin polymer chains in the wheat protein appeared to be responsible for the lower threshold concentration for fiber formation. [Pg.298]

Various kinds of proteins have been used to produce bio-based polymers. Some of the examples include soy protein, com zein (CZ), and wheat gluten. In this section, we will restrict the discussion to a brief description and additional material can be obtained from the cited hterature. [Pg.127]

Figure 7.20 WAXS of (a) native starch and glycerol plasticized thermoplastic starch stored for 0, 30, 60 and 90 days respectively (b-e) (Reprinted from Polymer Degradation and Stability, 90(3), M. F. Huang, H. G. Yu and X, F, Ma, Ethanolamine as a novel plasticiser for thermoplastic starch, 501-507, Copyright (2005), with permission from Elsevier) and wheat gluten plasticized with different glycerol contents.(Reprinted with permission from A. I. Athamneh, M. Griffin, M. Whaley and J. R. Barone, Biomacromolecules, 2008, 9, 3181-3187. Copyright 2008 American Chemical Society.)... Figure 7.20 WAXS of (a) native starch and glycerol plasticized thermoplastic starch stored for 0, 30, 60 and 90 days respectively (b-e) (Reprinted from Polymer Degradation and Stability, 90(3), M. F. Huang, H. G. Yu and X, F, Ma, Ethanolamine as a novel plasticiser for thermoplastic starch, 501-507, Copyright (2005), with permission from Elsevier) and wheat gluten plasticized with different glycerol contents.(Reprinted with permission from A. I. Athamneh, M. Griffin, M. Whaley and J. R. Barone, Biomacromolecules, 2008, 9, 3181-3187. Copyright 2008 American Chemical Society.)...
Zhang, X., Wu, X., Xia, K. (2013]. Cellulose-wheat gluten bulk plastic materials produced from processing raw powder by severe shear deformation, Carbohydr. Polym., 92,2206-2211. [Pg.180]

Most proteins (see Table 11.9 for their structure) have been used in food sciences, but recently a number of proteins of plant origin have received attention for the production of biodegradable polymers. These proteins include corn zein, wheat gluten, soy protein, and sunflower protein. The major drawback of protein-based plastics, apart from keratin, is... [Pg.361]

Within the context of proteins as polymer materials the number is still further limited, since only very few are available in sufficient bulk at low extraction cost to consider post-processing them into useful materials. More particularly, the fibrous proteins, such as collagen, certain plant proteins such as gluten, the component of wheat responsible for giving the elastic properties to bread doughs, and proteins produced from soy have been exploited to a limited degree, as we shall see below. In recent years there has also been renewed interest in fibrous silk proteins, from silk worms, spiders (as web-silk) and also from bioengineering routes. [Pg.168]

One of the questions posed in Chapter 1 was "Why does dough from cereals other than wheat not have viscoelastic properties " It is well established that the gluten proteins of wheat are responsible for the viscoelastic properties of wheat flom dough (see Chapter 6). The requirements for a protein (or any polymer) to exhibit viscoelasticity are discussed in Chapter 14. One of these is that the protein should be above its glass transition temperature (Tg). Zein, the prolamin protein of maize, is found to contribute viscoelastic properties to a zein-starch dough when the temperature is raised above its Tg at that water content (Bushuk and MacRitchie 1989 Lawton 1992). This shows that it is possible to obtain viscoelastic properties with nonwheat cereal proteins. [Pg.149]


See other pages where Polymer from Wheat Gluten is mentioned: [Pg.206]    [Pg.206]    [Pg.384]    [Pg.128]    [Pg.294]    [Pg.140]    [Pg.169]    [Pg.240]    [Pg.181]    [Pg.62]    [Pg.814]    [Pg.210]    [Pg.987]    [Pg.180]    [Pg.15]    [Pg.41]    [Pg.241]    [Pg.272]    [Pg.212]    [Pg.62]    [Pg.15]    [Pg.341]    [Pg.845]    [Pg.300]    [Pg.32]    [Pg.1515]    [Pg.72]   


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Gluten

Wheat gluten

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