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An all-gluten biocomposite: Comparisons with carbon black and pine char composites
KTH, School of Engineering Sciences in Chemistry, Biotechnology and Health (CBH), Fibre- and Polymer Technology, Polymeric Materials.
KTH, School of Engineering Sciences in Chemistry, Biotechnology and Health (CBH), Fibre- and Polymer Technology, Polymeric Materials.ORCID iD: 0000-0002-6071-6241
KTH, School of Engineering Sciences in Chemistry, Biotechnology and Health (CBH), Fibre- and Polymer Technology, Polymeric Materials.
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2019 (English)In: Composites. Part A, Applied science and manufacturing, ISSN 1359-835X, E-ISSN 1878-5840, Vol. 120, p. 42-48Article in journal (Refereed) Published
Abstract [en]

Three different charcoals (gluten char, pine bark char and carbon black) were used to rectify certain property disadvantages of wheat gluten plastic. Pyrolysis process of gluten was investigated by analysing the compounds released at different stages. Nanoindentation tests revealed that the gluten char had the highest hardness (ca. 0.5 GPa) and modulus (7.8 GPa) followed by pine bark char and carbon black. The addition of chars to gluten enhanced the indenter-modulus significantly. Among all the charcoals, gluten char was found to impart the best mechanical and water resistant properties. The addition of only 6 wt% gluten char to the protein caused a substantial reduction in water uptake (by 38%) and increase of indenter-modulus (by 1525%). It was shown that it is possible to obtain protein biocomposites where both the filler and the matrix are naturally sourced from the same material, in this case, yielding an all-gluten derived biocomposite.

Place, publisher, year, edition, pages
Elsevier, 2019. Vol. 120, p. 42-48
Keywords [en]
(Nominated) Biochar, A. Biocomposite, A. Polymer-matrix composites (PMCs), B. Hardness
National Category
Polymer Technologies
Identifiers
URN: urn:nbn:se:kth:diva-246431DOI: 10.1016/j.compositesa.2019.02.015ISI: 000463304100006Scopus ID: 2-s2.0-85062035485OAI: oai:DiVA.org:kth-246431DiVA, id: diva2:1301483
Note

QC 20190402

Available from: 2019-04-02 Created: 2019-04-02 Last updated: 2019-04-29Bibliographically approved

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Das, OisikHedenqvist, Mikael S.Olsson, Richard

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