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首页> 外文期刊>Journal of Applied Polymer Science >Bioproducts from wheat gluten with high strength and aqueous stability using cashew nut shell liquid as plasticizer
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Bioproducts from wheat gluten with high strength and aqueous stability using cashew nut shell liquid as plasticizer

机译：使用腰果壳液作为增塑剂具有高强度和含水稳定性的小麦面筋生物产物

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摘要

Cashew nut shell liquid (CNSL) provides wheat gluten films with mechanical properties similar to but considerably higher resistance to water than glycerol-plasticized films. Obtaining biopolymeric films with good water stability without using synthetic polymers or extensive chemical modifications is a challenge. Wheat gluten is a preferred protein for manufacturing films for food and nonfood applications, but obtaining water-stable gluten films is difficult. Glycerol and other plasticizers have been extensively used to develop films, but these plasticizers inevitably decrease strength and resistance to water. CNSL is a byproduct obtained during processing of cashew nuts and is available in large quantities at low cost. In this research, we studied the possibility of substituting CNSL for glycerol as the plasticizer for wheat gluten films. Wheat gluten was compression molded into films with 10%, 20%, or 30% CNSL or glycerol, and the changes in mechanical properties, stability in water, thermal behavior, and surface wettability were determined. It was observed that CNSL provided similar strength, 80 to 100 times higher modulus, and considerably higher resistance to water but lower elongation compared to glycerol-treated films. It was possible to obtain films with the desired mechanical properties and water stability by controlling the amount of CNSL and processing conditions. Wheat gluten can be converted into completely biodegradable cups, containers, coffee pods, and other bioproducts using this approach. (c) 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46719.
机译：腰果壳液（CNSL）提供具有与甘油塑化薄膜相似的机械性能的小麦麸质薄膜，其耐水性相当高的水。在不使用合成聚合物的情况下获得具有良好水稳定性的生物聚合物薄膜或广泛的化学修饰是一种挑战。小麦面筋是制造食物和非食品应用的薄膜的优选蛋白质，但是难以获得水稳定的麸质薄膜。甘油和其他增塑剂已被广泛用于开发薄膜，但这些增塑剂不可避免地降低强度和耐水性。 CNSL是在处理腰果期间获得的副产品，并且以低成本为大量提供。在该研究中，我们研究了将CNSL替代甘油作为小麦麸质薄膜的增塑剂来替代CNSL。小麦麸质被压缩成20％，20％或30％CNSL或甘油的薄膜，并且测定了水，水，热行为和表面润湿性的机械性能变化。观察到CNSL提供了类似的强度，模量高出80至100倍，与甘油处理过的薄膜相比，对水但下伸长率的显着耐高采烈。通过控制CNSL和加工条件的量，可以获得具有所需机械性能和水稳定性的薄膜。使用这种方法可以将小麦面筋转化为完全可生物降解的杯子，容器，咖啡豆荚和其他生物制作。 （c）2018 Wiley期刊，Inc.J.Phill。聚合物。 SCI。 2018,135,46719。

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