RT Journal Article
T1 Effect of blend mixing and formulation on thermophysical properties of gluten-based plastics
A1 Álvarez-Castillo, Estefanía
A1 Ramos, María
A1 Bengoechea, Carlos
A1 Martinez García, Inmaculada
A1 Romero, Alberto
AB Gluten-based plastics represent an interesting biodegradable alternative to conventional plastics, due to their greater mechanical properties when compared to other protein-based materials. In this manuscript, the effect that both blend mixing and the presence of sugars exerts on the gluten-based material properties was evaluated through rheological assays, water immersion tests, and microscopy. Thus, two different mixing procedures were performed (extrusion and internal mixing) for gluten samples plasticized by water and glycerol that were eventually injection moulded. The effect of trehalose and sucrose was studied including a 20 wt% content in the material formulation. It was observed that, even if no great differences were noticed when using different mixing processes, extruded blends, as well as the resulting bioplastics, displayed higher viscoelastic moduli than those mixed using an internal mixer. For both mixing procedures, bioplastics displayed a much more pronounced thermoplastic behaviour when compared to blends. The plasticizing effect of the sugar in the gluten-based plastics was apparent, denoted by a decrease in the viscoelastic properties, together with an increase in the water uptake capacity and their porosity. Interestingly, a superabsorbent material could be obtained when including trehalose in extruded samples, showing the feasibility of using gluten plastics in this field
PB Elsevier
SN 0733-5210
SN 1095-9963 (electrónico)
YR 2020
FD 2020-09
LK https://hdl.handle.net/10272/25284
UL https://hdl.handle.net/10272/25284
LA eng
NO Álvarez-Castillo, E., Ramos, M., Bengoechea, C., Martínez, I., & Romero, A. (2020). Effect of blend mixing and formulation on thermophysical properties of gluten-based plastics. In Journal of Cereal Science (Vol. 96, p. 103090). Elsevier BV. https://doi.org/10.1016/j.jcs.2020.103090
NO The authors would like to thank Spanish Ministerio de Ciencia e Innovación – Agencia Estatal de Investigación (MICINN) and FEDER programme for the financial support provided through the funding of the RTI2018-097100-B-C21 project. They would also like to thank the full access and assistance provided to the LECO-CHNS-932 and Zeiss Evo by the Microanalysis and Microscopy Service (CITIUS-Universidad de Sevilla).
DS Repositorio Institucional de la Universidad de Huelva
RD 30 may 2026