PREPARATION AND PROPERTIES OF WHEAT GLUTEN/RICE PROTEIN COMPOSITES PLASTICIZED WITH GLYCEROL  被引量:1

PREPARATION AND PROPERTIES OF WHEAT GLUTEN/RICE PROTEIN COMPOSITES PLASTICIZED WITH GLYCEROL

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作  者:宋义虎 

机构地区:[1]MOE Key Laboratory of Macromolecular Synthesis and Functionalization,Department of Polymer Science and Engineering,Zhejiang University

出  处:《Chinese Journal of Polymer Science》2011年第1期87-92,共6页高分子科学(英文版)

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

摘  要: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 tensile strength of the composites without significant influence on Young's modulus and elongation at break. On the other hand, reducing agents could improve tensile strength and extensibility simultaneously, which was much marked at WG/RP ratios from 7/3 to 3/7.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 tensile strength of the composites without significant influence on Young's modulus and elongation at break. On the other hand, reducing agents could improve tensile strength and extensibility simultaneously, which was much marked at WG/RP ratios from 7/3 to 3/7.

关 键 词:Wheat gluten Rice protein COMPOSITES Mechanical properties 

分 类 号:TB332[一般工业技术—材料科学与工程]

 

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