Structure and properties of methylcellulose microfiber reinforced wheat gluten based green composites |
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| Authors: | Yihu Song Qiang Zheng |
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| Institution: | 1. Heavy Water Board, Mumbai, Department of Atomic Energy, Mumbai 400094, India;2. Radioanalytical Chemistry Division, Bhabha Atomic Research Centre, Mumbai 400085, India;3. Integrated Fuel Fabrication Facility, Bhabha Atomic Research Centre, Mumbai 400085, India;1. Circulatory Physiology Department, Bogomoletz Institute of Physiology, NAS of Ukraine, Bogomoletz Str.4, 01024 Kiev, Ukraine;2. First Clinic of Internal Medicine, Department of Internal Medicine, University of Genoa, 6 viale Benedetto XV, 16132 Genoa, Italy;3. Ospedale Policlinico San Martino, largo Benzi 10, 16132 Genoa, Italy;4. Centre of Excellence for Biomedical Research (CEBR), University of Genoa, 9 viale Benedetto XV, 16132 Genoa, Italy;5. Division of Cardiology, Foundation for Medical Researches, Department of Internal Medicine, University of Geneva, Av. de la Roseraie 64, CH -1211 Geneva, 4, Switzerland. |
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| Abstract: | Environmentally friendly green composites were prepared by conventional blending wheat gluten (WG) as matrix, methylcellulose (MC) microfibers as filler and glycerol as plasticizer followed by compression molding of the mixture at 127 °C to crosslink the matrix. Morphology, dynamic mechanical analysis (DMA), tensile properties (Young’s modulus E, tensile strength σb and elongation at break ?b), and moisture absorption (MA) and weight loss (WL) in water as well as thermogravimetric analysis (TGA) were evaluated in relation to MC content. It was found that addition of MC microfibers can significantly improve E and σb of the composite, which is accompanied by rises in glass transition temperatures of the WG matrix. Influences of MC content on the thermal decomposition and gluten solubility (GS) in water are also discussed. |
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