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Dynamic mechanical analysis of the multiple glass transitions of plasticized wheat gluten biopolymer

机译：增塑小麦面筋生物聚合物的多种玻璃化转变的动态力学分析

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摘要

Glass transition of thermo-molded biomaterials made from wheat gluten and its main protein classes is studied by dynamic mechanical analysis (DMA). The materials are plasticized with variable contents of glycerol (30-40 wt %) and water (0-20 wt %). For all materials, three successive relaxation phases are systematically detected. Their positions shift to lower temperature as the plasticizer content of materials increases. Composition in gluten, glycerol and water of each relaxation phase is estimated using the Couchman-Karasz model. Irrespective of the plasticizer content or composition, the relaxation phases shows rather constant plasticizer volume fractions. The low-, middle-, and high relaxation phases include respectively around 30, 60 and 80 vol % of gluten protein. These relaxations are assigned to the segmental motion of the surface amino-acid side groups, to the collective motion of packed gluten proteins, and to the gain in protein conformational mobility as a 2D network of interacting plasticizer molecules forms. (c) 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016, 133, 43254.
机译：通过动态力学分析（DMA）研究了由小麦面筋及其主要蛋白类型制成的热成型生物材料的玻璃化转变。使用可变含量的甘油（30-40 wt％）和水（0-20 wt％）增塑材料。对于所有材料，系统地检测到三个连续的松弛阶段。随着材料中增塑剂含量的增加，它们的位置转移到较低的温度。使用Couchman-Karasz模型估算每个松弛阶段的面筋，甘油和水中的成分。不管增塑剂的含量或组成如何，驰豫相都显示出相当恒定的增塑剂体积分数。低，中和高松弛相分别包括约30、60和80vol％的面筋蛋白。这些松弛作用被分配为表面氨基酸侧基的节段运动，填充的面筋蛋白的集体运动以及相互作用的增塑剂分子的二维网络形成时蛋白质构象迁移率的增加。 （c）2015 Wiley Periodicals，Inc. J. Appl。 Polym。科学2016，133，43254。

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