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Extruded high quali...
Extruded high quality materials from wheat gluten
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Henrik Ullsten, N. (författare)
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- Gällstedt, M. (författare)
- RISE,Innventia
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Spencer, G. M. (författare)
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Johansson, E. (författare)
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Marttila, S. (författare)
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Ignell, R. (författare)
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- Hedenqvist, Mikael S. (författare)
- KTH,Fiber- och polymerteknologi
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(creator_code:org_t)
- 2010-11-01
- 2010
- Engelska.
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Ingår i: Polymers from Renewable Resources. - : SAGE Publications. - 2041-2479 .- 2045-1377. ; 1:4, s. 173-186
- Relaterad länk:
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https://urn.kb.se/re...
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https://doi.org/10.1...
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https://urn.kb.se/re...
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Abstract
Ämnesord
Stäng
- In this study, we report that the addition of ammonium hydroxide (NH4OH)significantly enhance the properties of extruded WG-based materials. The grainystructure disappeared and the extrudate became more uniform and glossy. Thebarrier properties improved and the oxygen permeability at dry conditions was aslow as that for a number of petroleum-based plastics (poly(ethylene terephthalateand polyamide 66). The protein structure in this material was extensivelyaggregated, which improved the strength and stiffness; there was a ca 4-foldincrease in maximum stress compared to that of the NH4OH-free samples. Theprotein solubility decreased to almost zero. Even a severe sonication treatmentin sodium dodecyl sulphate (SDS) did not increase the solubility. The only typeof protein that it was possible to extract was the 'thermo-resistant' w-gliadinslacking disulfide-bonds. Our result provides new opportunities to develop a WGbasedfilm extrudate for potential use as e.g. a renewable barrier layer in foodand non-food laminate packagings.
Ämnesord
- TEKNIK OCH TEKNOLOGIER -- Kemiteknik -- Polymerteknologi (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Chemical Engineering -- Polymer Technologies (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Materialteknik -- Annan materialteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Materials Engineering -- Other Materials Engineering (hsv//eng)
Nyckelord
- Extrusion
- Plastics
- Protein
- Renewable
- Wheat gluten
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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