Preparation and properties of wheat gluten/silica composites  

作　　者：SONG YiHu ZHENG Qiang ZHOU WenCe 

机构地区：[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

出　　处：《Science China Chemistry》2009年第3期257-260,共4页中国科学（化学英文版）

基　　金：Supported by the National Natural Science Foundation of China (Grant No. 50773068);Natural Science Foundation of Zhejiang Province (Grant No. Y407011)

摘　　要：Wheat gluten (WG)/silica (SiO2) hybrids were prepared through in-situ synthesis of SiO2 in WG disper-sion of aqueous ammonia. The hybrids with different SiO2 contents were mixed with glycerol plasticizer to form cohesive dough and the dough was compressively molded to form cross-linked sheets. Morphology, moisture absorption, protein solubility in water, tensile mechanical properties and dynamic rheological behavior of the WG/SiO2 composites were investigated in relation to SiO2 contents.Wheat gluten (WG)/silica (SiO2) hybrids were prepared through in-situ synthesis of SiO2 in WG dispersion of aqueous ammonia. The hybrids with different SiO2 contents were mixed with glycerol plasticizer to form cohesive dough and the dough was compressively molded to form cross-linked sheets. Morphology, moisture absorption, protein solubility in water, tensile mechanical properties and dynamic rheological behavior of the WG/SiO2 composites were investigated in relation to SiO2 contents.

关 键 词：WHEAT GLUTEN SILICA COMPOSITES PROPERTIES 

分 类 号：TB332[一般工业技术—材料科学与工程]