Influence of reducing agents on properties of thermo-molded wheat gluten bioplastics |
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| Institution: | 1. Department of Polymer Science and Engineering, Zhejiang University, Hangzhou 310027, China;2. Key Laboratory of Macromolecular Synthesis and Functionalization of Ministry of Education, Zhejiang University, Hangzhou 310027, China;1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China;2. Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China;1. Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science and Technology, Harbin, Heilongjiang Province 150030, PR China;2. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang Province 163319, PR China;3. Analysis and Testing Center, Northeast Agricultural University, Harbin, Heilongjiang Province 150030, PR China;1. Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, 13083862, SP, Brazil;2. Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, 13635-900, SP, Brazil;1. Department of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506, USA;2. Grain Quality and Structure Research Unit, CGAHR, USDA-ARS, 1515 College Ave., Manhattan, KS, 66502, USA;1. Bio-Materials and Technology Laboratory, Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, United States;2. Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS 66506, United States |
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| Abstract: | The present work aims to study the influence of reducing agents of sodium bisulfite, sodium sulfite and thioglycolic acid on the equibiaxial extensional deformation of glycerol plasticized wheat gluten and the properties of gluten bioplastics thermo-molded at 125 °C. Moisture absorption, weight loss and water uptake, uniaxial tensile properties (Young's modulus, tensile strength, elongation at break and tensile set), and morphology observations were performed to characterize the physical properties of the thermo-molded gluten bioplastics. The results showed that reducing agents facilitated the viscous flow and restrained the elastic recovery of the plasticized gluten while not hindering the crosslinking reaction of gluten proteins during thermo-molding. On the contrary, reducing agents do not significantly influence moisture absorption, Young's modulus, tensile strength and the morphology of the gluten bioplastics thermo-molded at 125 °C. It is shown that reducing agents are highly effective for tailoring the flow viscosity of the plasticized gluten dough and the mechanical properties of thermo-molded gluten bioplastics. |
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