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Preparation and properties of wheat gluten/silica composites

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Abstract

Wheat gluten (WG)/silica (SiO2) hybrids were prepared through in-situ synthesis of SiO2 in WG dispersion of aqueous ammonia. The hybrids with different SiO2 contents were mixed with glycerol plasticizer to form cohesive dough and the dough was compressively molded to form cross-linked sheets. Morphology, moisture absorption, protein solubility in water, tensile mechanical properties and dynamic rheological behavior of the WG/SiO2 composites were investigated in relation to SiO2 contents.

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Authors and Affiliations

  1. Department of Polymer Science and Engineering, Zhejiang University, Hangzhou, 310027, China

    YiHu Song, Qiang Zheng & WenCe Zhou

  2. Key Laboratory of Macromolecular Synthesis and Functionalization of Ministry of Education, Zhejiang University, Hangzhou, 310027, China

    YiHu Song & Qiang Zheng

Authors
  1. YiHu Song
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  2. Qiang Zheng
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  3. WenCe Zhou
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Additional information

Supported by the National Natural Science Foundation of China (Grant No. 50773068) and Natural Science Foundation of Zhejiang Province (Grant No. Y407011)

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Song, Y., Zheng, Q. & Zhou, W. Preparation and properties of wheat gluten/silica composites. Sci. China Ser. B-Chem. 52, 257–260 (2009). https://doi.org/10.1007/s11426-009-0034-y

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  • DOI: https://doi.org/10.1007/s11426-009-0034-y

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