Comparison of chickpea and soy protein isolate and whole flour as biodegradable plastics |
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| Institution: | 1. Department of Chemistry, Engineering Faculty, Buenos Aires University, Paseo Colon 850 (1063), Buenos Aires, Argentina;2. Technological and Agricultural Unit, Ezeiza Atomic Center, National Atomic Energy Commission, Argentina;1. Department of Materials Science and Engineering, School of Engineering, Shiraz University, Shiraz, Iran;2. Department of Materials Science and Engineering, Shiraz University of Technology, Shiraz, Iran;3. IFW Dresden, Institute for Complex Materials, Helmholtzstr. 20, 01069 Dresden, Germany;4. POLITEHNICA University of Timisoara, P-ta Victoriei 2, Timisoara, Romania;5. TU Dresden, Institut für Werkstoffwissenschaft, 01062 Dresden, Germany;1. College of Materials Science and Engineering, Hunan University, Changsha 410082, China;2. Hunan Province Key Laboratory for Spray Deposition Technology and Application, Hunan University, Changsha 410082, China;1. Department of Materials Science and Engineering, Shiraz University of Technology, Shiraz, Iran;2. Deutsches Elektronen-Synchrotron DESY, Photon Science, Notkestraße 85, 22603 Hamburg, Germany;3. Erich Schmid Institute of Materials Science, Austrian Academy of Sciences, Jahnstraße 12, A-8700 Leoben, Austria;4. Department of Materials Physics, Montanuniversität Leoben, Jahnstraße 12, A-8700 Leoben, Austria |
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| Abstract: | The objective of the present work is to compare some different crop products such as protein isolates and defatted whole flours from legumes, as chickpea and soy bean, involved in the molded compression processing to obtain plastics. The present work analysed the possibility of forming new plastic materials with products of chickpea, and soy bean seeds typically from the North West of Argentina, conditioned as chickpea isolate (CI), chickpea whole flour (CWF) in relation with soy protein isolate (SI) and soy whole flour (SWF). The blends containing isolates or defatted whole flour of chickpea, with the addition of glucopolysaccharide, glycerol and water as plasticizers were compression molded at 120°C, at 20 MPa, for 7 min. The glucopolysaccharide employed from this vegetals presented a ratio of amylose to amylopectin structure 95/5. The molded specimens were calculated for their tensile strength, percent elongation at break and water absorption. The chickpea isolate would be important in the production of plastic materials because of the best mechanical properties and the smallest water absorption. The chickpea whole flour product gave better material than soy whole flour product, even if the mechanical properties of both are lower than chickpea and soy isolates, respectively. Addition of boric acid in the blend induced a fall in water absorption in the case of soy plastics, but was not important in chickpea plastics. The effect of irradiation was to decrease water absorption in soy plastics and chickpea whole flour, while the effect on mechanical properties was not important. |
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