Sustainable Wheat Protein Biofoams : Dry Upscalable Extrusion at Low Temperature

• Glycerol-plasticized wheat gluten was explored for producing soft high-density biofoams using dry upscalable extrusion (avoiding purposely added water). The largest pore size was obtained when using the food grade ammonium bicarbonate (ABC) as blowing agent, also resulting in the highest saline liquid uptake. Foams were, however, also obtained without adding a blowing agent, possibly due to a rapid moisture uptake by the dried protein powder when fed to the extruder. ABC's low decomposition temperature enabled extrusion of the material at a temperature as low as 70 °C, well below the protein aggregation temperature. Sodium bicarbonate (SBC), the most common food-grade blowing agent, did not yield the same high foam qualities. SBC's alkalinity, and the need to use a higher processing temperature (120 °C), resulted in high protein cross-linking and aggregation. The results show the potential of an energy-efficient and industrially upscalable low-temperature foam extrusion process for competitive production of sustainable biofoams using inexpensive and readily available protein obtained from industrial biomass (wheat gluten). 

Ämnesord

TEKNIK OCH TEKNOLOGIER  -- Kemiteknik -- Polymerteknologi (hsv//swe)

ENGINEERING AND TECHNOLOGY  -- Chemical Engineering -- Polymer Technologies (hsv//eng)

TEKNIK OCH TEKNOLOGIER  -- Materialteknik (hsv//swe)

ENGINEERING AND TECHNOLOGY  -- Materials Engineering (hsv//eng)

Nyckelord

Ammonium bicarbonate

Blowing agents

Energy efficiency

Pore size

Processing

Proteins

Sodium bicarbonate

Temperature

'Dry' [

Added water

Biofoam

Food grade

Large pore size

Liquid uptake

Lows-temperatures

Moisture uptake

Wheat gluten

Wheat proteins

Extrusion

bicarbonate

carboxylic acid

cysteine

foaming agent

gluten

limonene

protein

sodium carbonate

sodium chloride

water

glycerol

Article

chemical structure

cross linking

crystal

decomposition

density

disulfide bond

foam

foam cell

Fourier transform infrared spectroscopy

gravimetry

high performance liquid chromatography

high temperature

hydrophobicity

hydrostatic pressure

infrared spectroscopy

kinetics

low temperature

moisture

polymerization

porosity

powder

protein aggregation

protein conformation

protein cross linking

reversed phase high performance liquid chromatography

solubility

surface property

temperature sensitivity

ultrasound

water transport

heat

metabolism

wheat

Glutens

Hot Temperature

Triticum

Publikations- och innehållstyp

ref (ämneskategori)

art (ämneskategori)