Abstract
Environmentally friendly green composites were prepared by blending Wheat gluten (WG) as matrix, dialdehyde starch (DAS) as filler and glycerol as plasticizer followed by compression molding of the mixture at 110 °C. The properties of the WG/DAS composite are compared with those of the WG/native wheat starch (NWS) composites. While tensile strength and strain at break decrease with increasing NWS content in the WG/NWS composites, a small content of DAS could improve tensile strength and strain at break simultaneously in the WG/DAS composites. The WG/DAS composites exhibit reduced moisture absorption in comparison with the WG/NEW composites. Formation of chemical bonding between DAS and WG is beneficial for the dispersion of DAS in the WG matrix and WG/DAS composites exhibit improved mechanical properties and reduced moisture absorption over the WG/NWS composites.
Similar content being viewed by others
References
Micard V, Belamri R, Morel MH, Guilbert S (2000) J Agric Food Chem 48:2948–2953
Tropini V, Lens JP, Mulder W, Silvestre F (2004) Ind Crops Prod 20:281–289
Tropini V, Lens JP, Mulder WJ, Silvestre F (2000) Cereal Chem 77:333–338
Lai HM, Chiang IC (2006) Eur Food Res Technol 222:291–297
Corradini E, de Morais LC, Demarquette NR, Agnelli JAM, Mattoso LHC (2007) Polym Adv Technol 18:861–867
Corradini E, de Medeiros ES, Carvalho AJF, Curvelo AAS, Mattoso LHC (2006) J Appl Polym Sci 101:4133–4139
Petersson M, Loren N, Stading M (2005) Biomacromolecules 6:932–941
Takahashi K, Ogata A, Yang WH, Hattori M (2002) Biosci Biotechnol Biochem 66:1276–1280
Chanvrier H, Colonna P, Della Valle G, Lourdin D (2005) Carbohydr Polym 59:109–119
Chanvrier H, Della Valle G, Lourdin D (2006) Carbohydr Polym 65:346–356
Lim ST, Jane JL (1994) J Environ Polym Degrad 2:111–120
Huang HC, Chang TC, Jane J (1999) J Am Oil Chem Soc 76:1101–1108
Otaigbe JU, Goel H, Babcock T, Jane J (1999) J Elast Plast 31:56–71
Otaigbe JU, Jane J (1997) J Environ Polym Degrad 5:75–80
Li JY, Yeh AI, Fan KL (2007) J Food Eng 78:1240–1247
Salgado PR, Schmidt VC, Ortiz SEM, Mauri AN, Laurindo JB (2008) J Food Eng 85:435–443
Wongsasulak S, Yoovidhya T, Bhumiratana S, Hongsprabhas P, McClements DJ, Weiss J (2006) Food Res Int 39:277–284
Wongsasulak S, Yoovidhya T, Bhumiratana S, Hongsprabhas P (2007) Food Res Int 40:249–256
Arvanitoyannis IS, Nakayama A, Aiba S (1998) Carbohydr Polym 37:371–382
Arvanitoyannis I, Psomiadou E, Nakayama A, Aiba S, Yamamoto N (1997) Food Chem 60:593–604
Arvanitoyannis I, Nakayama A, Aiba S (1998) Carbohydr Polym 36:105–119
Aguilar-Mendez MA, Martin-Martinez ES, Tomas SA, Cruz-Orea A, Jaime-Fonseca MR (2008) J Sci Food Agric 88:185–193
Arvanitoyannis I, Psomiadou E, Nakayama A (1996) Carbohydr Polym 31:179–192
Jagannath JH, Nanjappa C, Das Gupta DK, Bawa AS (2003) J Appl Polym Sci 88:64–71
Ciesla K, Salmieri S, Lacroix M (2006) J Agric Food Chem 54:8899–8908
Weakley FB, Roth WB, Mehltretter CL, Rist CE (1970) Starch/Stärke 23:58–62
Chatterji A, Arnold L (1965) J Polym Sci A Gen Pap 3:3857–3864
Mo XM, Iwata H, Matsuda S, Ikada Y (2000) J Biomater Sci Polym E 11:341–351
Rhim JW, Gennadios A, Weller CL, Cezeirat C, Hanna MA (1998) Ind Crop Prod 8:195–203
Gennadios A, Handa A, Froning GW, Weller CL, Hanna MA (1998) J Agric Food Chem 46:1297–1302
Parris N, Coffin DR (1997) J Agric Food Chem 45:1596–1599
Yu D, Xiao S, Tong C, Chen L, Liu X (2007) Chinese Sci Bull 52:2913–2918
Robertson GH, Gregorski KS, Cao TK (2006) Cereal Chem 83:136–142
Mangavel C, Barbot J, Bervast E, Linossier L, Feys M, Gueguen J, Popineau Y (2002) J Cereal Sci 36:157–166
Spence KE, Jane J, Pometto AL Jr (1995) J Polym Environ 3:69–74
Acknowledgments
This work was supported by the National Natural Science Foundation of China (50773068) and Natural Science Foundation of Zhejiang Province (Y407011).
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Song, Y., Tu, J. & Zheng, Q. A Comparison Study of Wheat Gluten Composites Filled with Dialdehyde Starch and Native Starch. J Polym Environ 18, 260–265 (2010). https://doi.org/10.1007/s10924-010-0247-3
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10924-010-0247-3