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首页> 外文期刊>Fibres & textiles in Eastern Europe >Heat Plasticization of Functional Wheat Flour by Extrusion in the Presence of Plasticizers
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Heat Plasticization of Functional Wheat Flour by Extrusion in the Presence of Plasticizers

机译：在增塑剂存在下通过挤出对功能性小麦粉进行热塑化

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摘要

Innovative functional flours with the trade name Q-Farin were used in the preparation of biopolymer materials with properties adequate to the production of biodegradable multifunctional packaging. To meet the assumed goal, it was necessary for the modification and functionalization of starch-protein material derived from the milling of purled wheat grain to confer hydrophobic, thermoplastic and barrier properties upon it. Unmodified and mod fled functional flour with the tradename Q-Farin C1000 was plasticized by pressure thermal treatment in a mixture with typical plasticizers: glycerol, sorbitol & ethylene glycol. The modOcation of starch was accomplished by its esterification with acetic acid, enzymatic esterification with oleic acid or by oxidation with hydrogen peroxide. Mechanical and viscoelastic properties of the granulated thermoplastic compositions were examined. Their structure (microscopic and SEM observation), thermoplastic and processing properties as well as their susceptibility to biodegradation and phytotoxicity were also assessed. Selected thermoplastic compositions with adequate properties were processed into film and shapes. The materials obtained were examined for their physical properties like grammage and strength. Parameters of the technology processes involved were also prepared.
机译：商标名为Q-Farin的创新功能性面粉用于制备生物聚合物材料，其性能足以生产可生物降解的多功能包装。为了实现预期的目标，必须对经过碾磨的小麦籽粒进行碾磨而得的淀粉蛋白材料进行修饰和功能化，以赋予其疏水性，热塑性和阻隔性。通过在与典型增塑剂（甘油，山梨糖醇和乙二醇）的混合物中进行加压热处理来增塑商品名为Q-Farin C1000的未改性和改性的功能面粉。淀粉的改性是通过用乙酸酯化，用油酸进行酶促酯化或用过氧化氢氧化来实现的。检查了粒状热塑性组合物的机械和粘弹性性能。还评估了它们的结构（微观和SEM观察），热塑性和加工性能，以及它们对生物降解和植物毒性的敏感性。将选定的具有适当性能的热塑性组合物加工成薄膜和形状。检查获得的材料的物理性能，例如克重和强度。还准备了所涉及的技术过程的参数。

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