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The Effect of Carbon Black on the Properties of Plasticised Wheat Gluten Biopolymer
Wheat gluten biopolymers generally become excessively rigid when processed without plasticisers, while the use of plasticisers, on the other hand, can deteriorate their mechanical properties. As such, this study investigated the effect of carbon black (CB) as a filler into glycerol-plasticised glute...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7287779/ https://www.ncbi.nlm.nih.gov/pubmed/32408631 http://dx.doi.org/10.3390/molecules25102279 |
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author | Das, Oisik Capezza, Antonio J Mårtensson, Julia Dong, Yu Esmaeely Neisiany, Rasoul Pelcastre, Leonardo Jiang, Lin Xu, Qiang Olsson, Richard T. Hedenqvist, Mikael S |
author_facet | Das, Oisik Capezza, Antonio J Mårtensson, Julia Dong, Yu Esmaeely Neisiany, Rasoul Pelcastre, Leonardo Jiang, Lin Xu, Qiang Olsson, Richard T. Hedenqvist, Mikael S |
author_sort | Das, Oisik |
collection | PubMed |
description | Wheat gluten biopolymers generally become excessively rigid when processed without plasticisers, while the use of plasticisers, on the other hand, can deteriorate their mechanical properties. As such, this study investigated the effect of carbon black (CB) as a filler into glycerol-plasticised gluten to prepare gluten/CB biocomposites in order to eliminate the aforementioned drawback. Thus, biocomposites were manufactured using compression moulding followed by the determination of their mechanical, morphological, and chemical properties. The filler content of 4 wt% was found to be optimal for achieving increased tensile strength by 24%, and tensile modulus by 268% along with the toughness retention based on energy at break when compared with those of glycerol-plasticised gluten. When reaching the filler content up to 6 wt%, the tensile properties were found to be worsened, which can be ascribed to excessive agglomeration of carbon black at the high content levels within gluten matrices. Based on infrared spectroscopy, the results demonstrate an increased amount of β-sheets, suggesting the formation of more aggregated protein networks induced by increasing the filler contents. However, the addition of fillers did not improve fire and water resistance in such bionanocomposites owing to the high blend ratio of plasticiser to gluten. |
format | Online Article Text |
id | pubmed-7287779 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-72877792020-06-15 The Effect of Carbon Black on the Properties of Plasticised Wheat Gluten Biopolymer Das, Oisik Capezza, Antonio J Mårtensson, Julia Dong, Yu Esmaeely Neisiany, Rasoul Pelcastre, Leonardo Jiang, Lin Xu, Qiang Olsson, Richard T. Hedenqvist, Mikael S Molecules Article Wheat gluten biopolymers generally become excessively rigid when processed without plasticisers, while the use of plasticisers, on the other hand, can deteriorate their mechanical properties. As such, this study investigated the effect of carbon black (CB) as a filler into glycerol-plasticised gluten to prepare gluten/CB biocomposites in order to eliminate the aforementioned drawback. Thus, biocomposites were manufactured using compression moulding followed by the determination of their mechanical, morphological, and chemical properties. The filler content of 4 wt% was found to be optimal for achieving increased tensile strength by 24%, and tensile modulus by 268% along with the toughness retention based on energy at break when compared with those of glycerol-plasticised gluten. When reaching the filler content up to 6 wt%, the tensile properties were found to be worsened, which can be ascribed to excessive agglomeration of carbon black at the high content levels within gluten matrices. Based on infrared spectroscopy, the results demonstrate an increased amount of β-sheets, suggesting the formation of more aggregated protein networks induced by increasing the filler contents. However, the addition of fillers did not improve fire and water resistance in such bionanocomposites owing to the high blend ratio of plasticiser to gluten. MDPI 2020-05-12 /pmc/articles/PMC7287779/ /pubmed/32408631 http://dx.doi.org/10.3390/molecules25102279 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Das, Oisik Capezza, Antonio J Mårtensson, Julia Dong, Yu Esmaeely Neisiany, Rasoul Pelcastre, Leonardo Jiang, Lin Xu, Qiang Olsson, Richard T. Hedenqvist, Mikael S The Effect of Carbon Black on the Properties of Plasticised Wheat Gluten Biopolymer |
title | The Effect of Carbon Black on the Properties of Plasticised Wheat Gluten Biopolymer |
title_full | The Effect of Carbon Black on the Properties of Plasticised Wheat Gluten Biopolymer |
title_fullStr | The Effect of Carbon Black on the Properties of Plasticised Wheat Gluten Biopolymer |
title_full_unstemmed | The Effect of Carbon Black on the Properties of Plasticised Wheat Gluten Biopolymer |
title_short | The Effect of Carbon Black on the Properties of Plasticised Wheat Gluten Biopolymer |
title_sort | effect of carbon black on the properties of plasticised wheat gluten biopolymer |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7287779/ https://www.ncbi.nlm.nih.gov/pubmed/32408631 http://dx.doi.org/10.3390/molecules25102279 |
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