Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Improvement of mechanical and water absorption properties of plant protein based bioplastics
Universidad de Huelva, Spain.
Universidad de Huelva, Spain.
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience. Chalmers University of Technology, Sweden.
Universidad de Huelva, Spain.
Show others and affiliations
2017 (English)In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 73, p. 21-29Article in journal (Refereed) Published
Abstract [en]

Bioplastics deriving from plant proteins are becoming an increasingly popular source of raw material for plastic products since they are not only biodegradable but renewable resources. However, these bioplastics require improved mechanical and water absorption properties to be suitable for many applications, such as packaging. For this reason, this study considers potato and rice proteins as a new source for the manufacture of bioplastics. The proteins were mixed with different glycerol concentrations followed by thermomoulding at temperatures from 60 to 180 °C. The resulting bioplastic is characterized in terms of thermo-mechanical properties, water absorption and molecular weight distribution. Compared to well-known wheat gluten, these bioplastics required higher temperatures for their thermomoulding. However, both of them were more structured materials and exhibited less water absorption (e.g. as low as 9 wt.%) than those obtained for wheat gluten blend. Potato protein-based bioplastics showed complex modulus values comparable to synthetic polymers such as Low Density Polyethylene (LDPE).

Place, publisher, year, edition, pages
2017. Vol. 73, p. 21-29
Keywords [en]
Bioplastics, Molecular weight properties, Potato protein, Rheology, Rice protein, Water absorption
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-30779DOI: 10.1016/j.foodhyd.2017.06.022Scopus ID: 2-s2.0-85020998931OAI: oai:DiVA.org:ri-30779DiVA, id: diva2:1135477
Note

 Funding details: MAT2011-29275-C02-01, MINECO, Ministerio de Economía y Competitividad; Funding text: This work is part of a research project sponsored by the “Ministerio de Economía y Competitividad” (Ref. MAT2011-29275-C02-01).

Available from: 2017-08-23 Created: 2017-08-23 Last updated: 2017-08-23Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full textScopushttp://www.sciencedirect.com/science/article/pii/S0268005X17304423
By organisation
Agrifood and Bioscience
In the same journal
Food Hydrocolloids
Natural Sciences

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 58 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.34.0