Effect of hydrophilic plasticizers on thermomechanical properties of corn gluten meal
| Autor: | Lodovico Di Gioia, Stéphane Guilbert, Bernard Cuq |
|---|---|
| Přispěvatelé: | Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA) |
| Jazyk: | angličtina |
| Rok vydání: | 1998 |
| Předmět: |
chemistry.chemical_classification
Diethanolamine BIOTECHNOLOGIE endocrine system diseases Organic Chemistry Plasticizer nutritional and metabolic diseases 04 agricultural and veterinary sciences 02 engineering and technology Dynamic mechanical analysis 021001 nanoscience & nanotechnology 040401 food science Miscibility Gluten chemistry.chemical_compound 0404 agricultural biotechnology chemistry Chemical engineering Polymer chemistry PEG ratio Corn gluten meal [SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry Molecular Biology/Biochemistry [q-bio.BM] 0210 nano-technology Glass transition Food Science |
| Zdroj: | Cereal Chemistry Cereal Chemistry, American Association of Cereal Chemists, 1998, 75 (4), pp.514-519. ⟨10.1094/CCHEM.1998.75.4.514⟩ |
| ISSN: | 0009-0352 |
| DOI: | 10.1094/CCHEM.1998.75.4.514⟩ |
| Popis: | The glass transition temperature and rheological moduli of plasticized corn gluten meal (CGM) were determined with dynamic mechanical thermal analysis (DMTA). The tested plasticizers were water, glycerol, polyethylene glycols (PEG) 300 and 600, glucose, urea, diethanolamine, and triethanolamine, at concentrations of 10–30% (dwb). The glass transition temperature (Tg) of CGM, measured at 188°C when unplasticized, was lowered by >100°C at 30% plasticizer content, except by PEG 600 and glucose, which showed limited compatibility with CGM proteins. The highest plasticizing efficiency, on a molar basis, was measured with PEG 300 and was attributed to the large number of hydrophilic groups and the high miscibility of this compound with CGM proteins. The change in Tg due to the plasticizing effect was modeled with the Gordon and Taylor equation, but a better fit of the experimental data was obtained with the Kwei equation. |
| Databáze: | OpenAIRE |
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