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

Yan-yan Yang; Kai-zhou Zhang; Yi-hu Song; Qiang Zheng

doi:10.1007/s10118-010-9185-8

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

Paper | Updated：2021-06-21

- PREPARATION AND PROPERTIES OF WHEAT GLUTEN/RICE PROTEIN COMPOSITES PLASTICIZED WITH GLYCEROL
- PREPARATION AND PROPERTIES OF WHEAT GLUTEN/RICE PROTEIN COMPOSITES PLASTICIZED WITH GLYCEROL
- Chinese Journal of Polymer Science 2011年29卷第1期页码：87-92
- Affiliations：
  
  a.MOE Key Laboratory of Macromolecular Synthesis and Functionalization, Department of Polymer Science and Engineering, Zhejiang University, Hangzhou 310027, China
  b.National Engineering Research Centre for Compounding and Modification of Polymeric Materials, Guiyang 550014, China
- Author bio：
  
  **Yi-hu Song (宋义虎), E-mail: s_yh0411@zju.edu.cn
- Funds：
  
  National Natural Science Foundation of China(50773068);Natural Science Foundation of Zhejiang Province(Y407011)
- DOI：10.1007/s10118-010-9185-8
  中图分类号：
- 收稿：2009-12-16，
  
  修回：2010-02-19，
  
  录用：2010-03-19，
  
  纸质出版：2011
- Accepted：
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Yan-yan Yang, Kai-zhou Zhang, Yi-hu Song, 等. PREPARATION AND PROPERTIES OF WHEAT GLUTEN/RICE PROTEIN COMPOSITES PLASTICIZED WITH GLYCEROL[J]. Chinese Journal of Polymer Science, 2011,29(1):87-92.

Yan-yan Yang, Kai-zhou Zhang, Yi-hu Song, et al. PREPARATION AND PROPERTIES OF WHEAT GLUTEN/RICE PROTEIN COMPOSITES PLASTICIZED WITH GLYCEROL[J]. Chinese Journal of Polymer Science, 2011, 29(1): 87-92.
Yan-yan Yang, Kai-zhou Zhang, Yi-hu Song, 等. PREPARATION AND PROPERTIES OF WHEAT GLUTEN/RICE PROTEIN COMPOSITES PLASTICIZED WITH GLYCEROL[J]. Chinese Journal of Polymer Science, 2011,29(1):87-92. DOI： 10.1007/s10118-010-9185-8.

Yan-yan Yang, Kai-zhou Zhang, Yi-hu Song, et al. PREPARATION AND PROPERTIES OF WHEAT GLUTEN/RICE PROTEIN COMPOSITES PLASTICIZED WITH GLYCEROL[J]. Chinese Journal of Polymer Science, 2011, 29(1): 87-92. DOI： 10.1007/s10118-010-9185-8.

摘要

Abstract

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.

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