Biodegradation of chemically modified wheat gluten-based natural polymer materials

Biodegradation of a series of chemically modified thermally processed wheat gluten (WG)-based natural polymers were examined according to Australian Standard (AS ISO 14855). Most of these materials reached 93-100% biodegradation within 22 days of composting, and the growth of fungi and significant phase deformation were observed during the process. Chemical crosslinking did slow down the rate or reduce the degree of the biodegradation with different behaviours for different modified systems. The segments containing structures derived from the reactions with additives such as tannin or epoxidised soybean oil remained in the degradation residues while the glycidoxypropyl trimethoxysilane agent produced ∼20% un-degraded residues containing silicon-crosslinking structures. The biodegradation rate of each component of the materials was also different with the protein and starch components degraded fast but lipid degraded relatively slowly.     

Nano-mechanical properties of starch and gluten biopolymers from atomic force microscopy

An original method based on atomic force microscopy (AFM) in contact mode was developed to abrade progressively the surface of tablets made of starch or gluten polymers isolated from wheat. The volume of the material removed by the tip was estimated from the analysis of successive topographic images of the surface, and the shear force was measured by keeping a constant normal force. Our data together with a simple tribological model provide clear evidence for a higher hardness and shear strength of starch compared to gluten. Gluten appears to have mechanical properties close to soft materials, such as talc, whereas starch displays higher hardness close to calcite. Our results are in a better agreement with structural properties of gluten (complex protein network) and starch (granular and semi-cristalline structure) than earlier studies by micro-indentation. This work shows that the AFM scratching method is relevant for the characterization of any polymer surface, in particular in application to materials made of different polymers at the nano-scale.     

Wheat gluten films obtained by compression molding

Edible films based on plasticized wheat gluten protein were prepared by intensive mixing followed by compression molding. The effects of water and glycerol, which were selected as plasticizers for the wheat gluten, as well as the processing conditions (mixing time and molding temperature) on the physical and mechanical properties of the films were evaluated. The resulting films were characterized in terms of moisture sorption, total soluble matter, water vapor permeability, dynamic mechanical and tensile properties. It was found that plasticizer type and concentration had a dominating effect on mechanical properties and WVP, while other physical properties remain almost non-affected. Moreover, the effect of the added plasticizer (glycerol) on the film properties strongly depends on natural presence of water in commercial gluten (9% as is). On the other hand, the pressing temperature affected the final properties of the films more than the mixing time because the former influences the final cross-linking degree of the protein network. Processing temperatures higher than 100 °C led to darker films that would be discarded by consumers if they were used as food packaging.     

谷朊粉/淀粉/甘油混合体系的流变行为与力学性能

研究了甘油增塑谷朊粉/淀粉混合体系的动态流变行为与单轴拉伸力学性能,考察了淀粉与水含量的影响.研究结果表明,含水量10%的混合体系储能模量(G′)随淀粉含量增大而增大,并在100℃出现橡胶平台.增塑谷朊粉在30℃呈现凝胶特性,在80℃出现交联网络结构.淀粉粒子可与小麦蛋白质形成复杂相互作用,阻碍蛋白质链段运动,导致模量与强度增加,断裂伸长率降低.含水量为20%与25%时,水份在淀粉粒子与蛋白质网络间起稀释和润滑作用,拉伸强度与断裂伸长率随淀粉含量的增高而降低.     

Structure and properties of biodegradable wheat gluten/attapulgite nanocomposite sheets

Wheat gluten (WG) and Attapulgite (ATP) was mixed in acidic solution and freeze-dried, thermally compression-molded to form nanocomposite sheet. The influences of reduction and sonication on structure of wheat gluten were examined by Raman spectrum. The variation of disulfide bonding in wheat gluten show that the sonication is more effective than reduction on the breakage of disulfide bonds, whereas the content of disulfide bonds in the WG sheet molded by sonicated WG powder is the highest in the molded sheets. FT-IR analysis displays that the bands in the range of 1700-1600 cm⁻¹ shift to higher frequency after mixing WG and ATP powders and molding the nanocomposite. The tensile and bending properties of the WG sheet increase with addition of ATP powder, and the properties of the sheet molded by sonicated WG powder decrease for the reduction of the disulfide bonding, but the properties of the sheet can be improved by addition of ATP. The WG/ATP nanocomposite images observed by SEM and TEM show that rod-like ATP particles are evenly dispersed in WG matrix, but the crystal structure of ATP is impervious. The viscoelasticity of the WG sheet declines with addition of ATP particle, and that the α-relaxation of the WG sheet molded by sonicated WG powder shift to high temperature and become broad. Both mass and bending strength of 7 wt% WG/ATP nanocomposite sheet show a decline over a soil exposure time of 20 days.     

Influence of Glycerol Content on Properties of Wheat Gluten/Hydroxyethyl Cellulose Biocomposites

Environmentally friendly biocomposites were prepared by blending wheat gluten（WG）as a matrix, hydroxyethyl cellulose（HEC）as a filler,and glycerol as a plasticizer,followed by thermo-molding of the mixture at 120°C for crosslinking the matrix.Moisture absorption,tensile properties,dynamic mechanical analysis,and dynamic rheology were evaluated in relation to the glycerol content.Tensile strength and modulus drop dramatically with increasing glycerol content,which is accompanied by significant depression in the glass transition temperature and improvement in the extensibility of the biocomposites.     

Preparation and properties of wheat gluten/rice protein composites plasticized with glycerol

Environment friendly thermosetting composites were prepared by blending wheat gluten(WG) and rice protein (RP) at different weight ratios with glycerol as plasticizer followed by compression molding the mixture at 120℃to crosslink the proteins.Reducing agent of sodium bisulfate and sodium sulfite and crosslinking agent formaldehyde were used to adjust the properties of the composites.Morphology,moisture absorption and tensile properties were evaluated.The results showed that formaldehyde could increase t...     

Edible wheat gluten (WG) protein films

Commercial wheat gluten (WG) films, hard wheat gluten films and soft wheat gluten films, plasticized with glycerol have been cast from water–ethanol solutions. The effect of aging on various film properties has been investigated. The films were aged for about 6 months at 50% relative humidity and ~25 °C, and the mechanical (tensile strength and the percentage of elongation at break (E _b)), thermal (TG and DSC) and Attenuated Total Reflectance (ATR)-FTIR spectral properties have been studied. Changes in the protein structure were determined by ATR-FTIR spectroscopy. Films from soft WG exhibited the highest E _b (508%) and the highest TS (6.33 MPa). The TG analysis results show that the moisture content in all three kinds of WG protein films is about 5%. The absence of the glycerol phase transition in DSC curves implies that there is no separate phase containing glycerol in the WG protein-glycerol films with 40% glycerol.     

Morphology and strain rate effects on heat generation during the plastic deformation of polyethylene/carbon black nanocomposites

The phenomenon of internal heat generation during the plastic deformation of polyethylene/carbon black nanocomposites at high strain rates was investigated using a high resolution thermal camera. Material morphology, strain rate and carbon black (CB) content were found to be critical factors that affected heat generation during tensile testing, and consequently changed the mechanical behaviour. Two processing methods (M1 and M2) were used to prepare the materials, with CB contents of 0.5, 1 and 3 wt.%. The results showed a significant increase in internal heat generation after yielding, with temperatures exceeding 70 °C for materials processed using M1 and 55 °C for materials processed using M2. The temperature increase was dependent on the processing method, the CB content and the strain rate. The increase in temperature due to plastic heat generation affected the properties of the material, reducing the plastic hardening and reducing the tensile strength at high strain rates. This is of significance when considering the use of these materials in applications involving high strain rates, such as impact protection.     

Study of process parameters for starch,gluten, and glycerol mixtures

This work involved a study of the effect of processing variables (temperature, water content, rotor speed, and time) on the mechanical properties of starch:gluten:glycerol mixtures in the weight ratio of 40:40:20. The properties of the materials were affected by the processing variables. The torque decreased with water content, indicating that water facilitates the plasticization of mixtures, whereas the increase in temperature accelerated the evaporation of water, thus increasing the torque. Ultimate tensile strength was achieved at the lowest temperature (110°C) and the highest water content (20%), whereas maximum elongation was achieved for the material processed at the highest temperature, 150°C, and the fastest rotor speed, 70 rpm. Copyright © 2007 John Wiley & Sons, Ltd.     

Biodegradable polymers by reactive blending trans-esterification of thermoplastic starch with poly(vinyl acetate) and poly(vinyl acetate-co-butyl acrylate)

Wheat starch was reacted with poly(vinyl acetate) and with poly(vinyl acetate-co-butyl acrylate) in an internal mixer at 150 °C in the absence of catalyst, and in the presence of sodium carbonate, zinc-acetate and titanium(IV) butoxide. The resulted blends were pressed into film and characterized by ¹H NMR-¹³C NMR spectroscopy, differential scanning calorimetry (DSC), mechanical testing, dynamic mechanical thermal analysis (DMTA), thermogravimetric analysis (TGA), and water absorption. Partial trans-esterification took place between wheat starch and the polymers. The blends appeared as homogenous, translucent films with one glass transition temperature range, between that of starch and of the polymer. The presence of wheat starch in the blends improved the mechanical strength of the polymers, although elongation at break severely decreased, which is disadvantageous for processability. Zinc-acetate improved the tensile strength of the blends of starch with PVAC, while all catalysts resulted in an increase in strength of the blends of starch with poly(vinyl acetate-co-butyl acrylate) compared to the strength of the blends without catalyst. Water absorption of wheat starch/copolymer blends was between 150% and 250%, higher than that of the blends with the homopolymer, which was between 100% and 150% after soaking in water. The onset temperature of thermal decomposition was between 290 and 300 °C for all the blends, although the presence of sodium carbonate resulted in a decrease in the onset temperature of thermal decomposition by about 60 °C.     

Preparation and properties of gluten/calcium carbonate composites

Environment friendly thermosetting composites were prepared by blending wheat gluten （WG） as matrix, calcium carbonate （CaCO3） as filler and glycerol as plasticizer followed by compression molding the mixture at 120 ℃ to crosslink the WG matrix. Morphology observation showed that the CaCO3 particles were finely dispersed in matrix. Incorporation of CaCO3 up to 10 wt% into the composites caused Young＇s modulus and tensile strength to increase markedly. On the other hand, the moisture absorption and elongation at break decreased slightly.     

Effect of soy protein isolate on the thermal, mechanical and morphological properties of poly (-caprolactone) and corn starch blends

The development of biodegradable polymers is considered to be a good alternative to decrease the volume of the plastic waste disposed into the environment every year. The use of natural polymers as raw materials to develop polymer blends and composites has increased the demand for renewable sources such as starch and soy protein.In this work, the authors prepared and characterized the thermal, mechanical and morphological properties of blends based on poly (-caprolactone) and modified corn starch, with added soy protein isolate (SPI) and sorbitol. All samples were processed by extrusion in a single-screw extruder and hot pressing. It was observed that the addition of modified corn starch and SPI were responsible for the reduction of thermal and mechanical properties of the materials, compared to pristine PCL. However, with increasing amounts of SPI and the reduction of starch incorporated into the samples, their properties tend to recover. The insertion of soy protein isolate in the formulations was done with the aim of balancing the C/N ratio of the blend, which plays a key role in the biodegradation process of these materials.     

Effect of the additive level and of the processing temperature on the re-building of post-consumer pipes from polyethylene blends

One of the main shortcomings of the mechanical recycling is that the properties of the secondary materials are generally sensibly inferior with respect to the virgin ones. This feature implies, for sure, that they cannot be used for the same technological application but also other uses of the secondary material are impossible. The aim of this work is to study the re-building of recycled post-consumer pipes, made of a blend of different polyethylenes, by re-processing in the presence of a nitroxyl compound as radical generator. The processing temperature and the additive concentration have been varied in order to study the effect of these parameters on the final properties.The mechanical, rheological, solubility and thermal results indicate that low levels of additive and lower processing temperatures mostly cause long chain branching of the polyethylenes. On the contrary, at higher concentrations and temperatures cross-linked structures are formed. Dramatic variations of the melt viscosity are observed at low shear rates for the added materials, but in the window of the shear rates commonly used for processing, the viscosities are similar to the one of the as received material. Low processing temperatures and additive levels allow enhancing the ultimate properties, which approach the ones of the virgin materials. The elastic modulus is in any case lower than the one observed in the non-added material due to change in the molecular structure and in the crystallinity.The impact strength strongly increases in the presence of the additive. The presence of crosslinks that deviate the cracks and a local plastic deformation at the interface between the crosslinks and the matrix can be invoked to explain the results.     

Thermoplastic starch blends: A review of recent works

The aim of this review is to discuss the recent developments in thermoplastic starch blends. Starch has been considered as an excellent candidate to partially substitute synthetic polymer in packaging, agricultural mulch and other low-cost applications. Recently, the starch granules were plasticized using different plasticizers under heating and shearing, giving rise to a continues phase in the form of a viscous melt which can be processed using traditional plastic processing techniques, such as injection molding and extrusion. This kind of starch composites is called thermoplastic starch. Unfortunately, thermoplastic starch presents some drawbacks, such as low degradation temperatures, which make it difficult to process, poor mechanical properties and high water susceptibility. Much work has been carried out to overcome these drawbacks, including the combination of thermoplastic starch with other polymers, aiming at lowering the cost and enhancing the biodegradability of the final product.     

Properties of Starch Blends with Biodegradable Polymers

Abstract

Starch, one of the most inexpensive and most readily available of all natural polymers, can be processed into thermoplastic materials only in the presence of plasticizers and under the action of heat and shear. Poor water resistance and low strength are limiting factors for the use of materials manufactured only from starch, and hence the modification of starch is often achieved by blending aliphatic polyesters. In this review, the literatures concerning the properties of various blends of starch and aliphatic polyesters have been summarized. The biodegradable rates of blends can be controlled to a certain extent depending on the constitutions of blends, and the mechanical properties of blends are close to those of traditional plastics such as polyethylene and polystyrene. The reduction of their sensitivity to humidity makes these materials suitable for the production of biodegradable films, injection-molded items, and foams.     

Criteria of efficiency of cellulose acetate plasticization

Using cellulose acetate plastics as an example, it was shown that the search for the optimal concentrations of plasticizers should take into account the compatibility of components, as well as the thermophysical and mechanical properties of plasticized polymers. It was suggested that the temperature range of durability of a plastic, i.e., the difference between its glass-transition and brittle temperatures, be used as a plasticization efficiency criterion. Plasticizers that are well compatible with a polymer at processing temperatures but show a limited compatibility at its service temperatures make it possible to manufacture goods with an extended durable temperature range.     

Thermoplastic starch films with vegetable oils of Brazilian Cerrado

Starch is one of the most promising natural polymers to be abundant, cheap and biodegradable. To get thermoplastic starch (TPS) is necessary mechanical shake, high temperature and use of plasticizers. In this work, TPS films were prepared by casting from cassava starch and three different vegetable oils of Brazilian Cerrado as plasticizer: buriti, macauba and pequi. The materials were analyzed by TG, DSC and TMA. Thermal properties of oils depend on their chemical structures. Starch and vegetable oils are natural resources that can be used how alternative to producing materials that cause minor environmental impact.     

大米淀粉膜的制备及其性能

大米淀粉颗粒粒径较小且均匀,在水中有较好的分散性,具有良好的成膜性并且可以在自然中降解,在食品包装、医用敷料及化妆品行业中有着广泛的应用。以大米淀粉为原料,NaOH为糊化剂,甘油为增塑剂,柠檬酸为交联剂和pH调节剂,采用流延法制备了淀粉膜。通过对淀粉颗粒的形貌观察及糊化温度、淀粉溶液的表观粘度及pH值测定、淀粉膜的力学性能、透光率及承载甘草酸二钾释放性能等的测定,研究了大米淀粉的糊化条件,柠檬酸、淀粉和甘油质量分数对淀粉膜性质的影响以及承载物质的释放情况。结果表明,大米淀粉呈光滑的多边形颗粒,直径为5~8 μm,在偏光显微镜下呈现马耳他十字结构,糊化温度范围为82.5~100.8 ℃。柠檬酸在淀粉成膜过程中会与淀粉分子相互作用,同时能够调节溶液的pH值以适应人体皮肤。淀粉质量分数越高,淀粉膜断裂伸长率越低,拉伸强度越高;甘油质量分数越高,淀粉膜断裂伸长率越高,拉伸强度越低。在甘油质量分数为3.0%时淀粉膜透光率最佳,结晶度最低。制备的淀粉膜能够承载且能高效释放抗炎物质甘草酸二钾,在护肤领域具有广泛的应用前景。     

Degradation and recovery in poly(butylene adipate-co-terephthalate)/ thermoplastic starch blends

The economic and social impact of the increasing waste disposal problems of conventional plastic materials are well known and promoted the search for better recyclable and biodegradable polymers, blends and compounds. Fully biodegradable blends of poly(butylene adipate-co-terephthalate) (PBAT), a synthetic copolyester, and thermoplastic starch (TPS), a natural polysaccharide, are of technical and economic interest in the quest for eco-friendly polymeric materials to substitute conventional alternatives. One of less desirable characteristics of many new biodegradable materials is their relative thermal instability (degradation) under processing conditions.In the present work, PBAT/TPS blends with up to 30% TPS were processed at different temperatures in a laboratory internal mixer, with and without the incorporation of a chain extender additive (Joncryl). The rate of change of torque during the melt processing stage, adjusted to eliminate minor temperature variations, is a very sensitive indicator of variation of molar mass due to degradation and recovery. It was found that TPS content promotes thermal degradation in the PBAT/TPS blends at levels above those observed in neat components, in a strongly composition and temperature-dependent process. The addition of 1% of the chain extender additive partially reverts the process, especially during processing at high temperature.