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The development of fire and microbe resistant sustainable gluten plastics
KTH, School of Engineering Sciences in Chemistry, Biotechnology and Health (CBH), Fibre- and Polymer Technology.
KTH, School of Engineering Sciences in Chemistry, Biotechnology and Health (CBH), Fibre- and Polymer Technology, Polymeric Materials.ORCID iD: 0000-0003-4305-2743
Univ Auckland, Dept Mech Engn, Ctr Adv Composite Mat, Auckland, New Zealand..
Swedish Univ Agr Sci, Fac Landscape Planning Hort & Crop Prod Sci, Dept Plant Breeding, S-23053 Alnarp, Sweden..
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2019 (English)In: Journal of Cleaner Production, ISSN 0959-6526, E-ISSN 1879-1786, Vol. 222, p. 163-173Article in journal (Refereed) Published
Abstract [en]

This study shows the improvement of fire and microbe resistance of sustainable (protein) plastics (i.e. wheat gluten, WG), by using triethylene glycol diamine and dialdehyde. In addition, an anti-microbial agent (lanosol) was also used separately and in combination with the diamine/dialdehyde. The network formed by the diamine and dialdehyde, during the production of compression-moulded plates, resulted in high fire performance index, large amount of char and low thermal decomposition rate. The best fire resistance was obtained by the combination of the dialdehyde and lanosol, which also yielded a char with the intact surface. The peak-heat-release-rate of this material was only 38% of that of the pure gluten material. This material also showed anti-bacterial (E. coli) properties. However, the diamine was more effective than the combination of dialdehyde/lanosol. Gluten materials with diamine resisted mould growth during a 22 days test at a relative humidity of 100%. The gluten material with the lanosol applied to the sample surface resisted mould growth during a three-week test at both ambient temperature and 37 degrees C. Despite the relatively high contents of the difunctional reagents used (15 wt%), leading to an increased stiffness in most cases, only the network formed with glyoxal resulted in a decrease in water uptake as compared to the pure gluten material.

Place, publisher, year, edition, pages
ELSEVIER SCI LTD , 2019. Vol. 222, p. 163-173
Keywords [en]
Wheat gluten, Fire-retardant, Microbial, Sustainable, Moisture
National Category
Polymer Chemistry
Identifiers
URN: urn:nbn:se:kth:diva-252365DOI: 10.1016/j.jclepro.2019.03.032ISI: 000466249500015Scopus ID: 2-s2.0-85062839529OAI: oai:DiVA.org:kth-252365DiVA, id: diva2:1337961
Note

QC 20190718

Available from: 2019-07-18 Created: 2019-07-18 Last updated: 2019-07-18Bibliographically approved

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Das, OisikRasheed, FaizaCapezza, Antonio JoseHedenqvist, Mikael S.

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Das, OisikRasheed, FaizaCapezza, Antonio JoseHedenqvist, Mikael S.
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Fibre- and Polymer TechnologyPolymeric Materials
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