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Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
Vise andre og tillknytning
2017 (engelsk)Inngår i: Journal of Visualized Experiments, ISSN 1940-087X, E-ISSN 1940-087X, nr 119, artikkel-id e54770Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Crambe abyssinica is a plant with potential for use in industrial (non-food) plant oil production. The side stream from this oil production is a high-protein crambe meal that has limited value, as it is not fit for food or feed use. However, it contains proteins that could potentially make it a suitable raw material for higher-value products. The purpose of this study was to find methods of making this side stream into extruded films, showing that products with a higher value can be produced. The study mainly considered the development of material compositions and methods of preparing and extruding the material. Wheat gluten was added as a supportive protein matrix material, together with glycerol as a plasticizer and urea as a denaturant. The extrudate was evaluated with respect to mechanical (tensile testing) and oxygen barrier properties, and the extrudate structure was revealed visually and by scanning electron microscopy. A denser, more homogeneous material had a lower oxygen transmission rate, higher strength, and higher extensibility. The most homogeneous films were made at an extruder die temperature of 125-130 degrees C. It is shown here that a film can be extruded with promising mechanical and oxygen barrier properties, the latter especially after a final compression molding step.

sted, utgiver, år, opplag, sider
JOURNAL OF VISUALIZED EXPERIMENTS , 2017. nr 119, artikkel-id e54770
Emneord [en]
Bioengineering, Issue 119, Crambe meal, side stream, barrier, packaging, extrusion, gluten
HSV kategori
Identifikatorer
URN: urn:nbn:se:kth:diva-205533DOI: 10.3791/54770ISI: 000397847200011Scopus ID: 2-s2.0-85011604964OAI: oai:DiVA.org:kth-205533DiVA, id: diva2:1094185
Forskningsfinansiär
VINNOVAEU, FP7, Seventh Framework Programme
Merknad

QC 20170509

Tilgjengelig fra: 2017-05-09 Laget: 2017-05-09 Sist oppdatert: 2017-11-29bibliografisk kontrollert

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Hedenqvist, Mikael S.

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