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Extrusion of Porous Protein-Based Polymers and Their Liquid Absorption Characteristics
KTH, School of Engineering Sciences in Chemistry, Biotechnology and Health (CBH), Fibre- and Polymer Technology, Polymeric Materials.ORCID iD: 0000-0002-2073-7005
KTH, School of Engineering Sciences in Chemistry, Biotechnology and Health (CBH), Fibre- and Polymer Technology.
Essity Hyg & Hlth AB, SE-40503 Gothenburg, Sweden..
SLU Swedish Univ Agr Sci, Dept Plant Breeding, Box 101, SE-23053 Alnarp, Sweden..
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2020 (English)In: Polymers, ISSN 2073-4360, E-ISSN 2073-4360, Vol. 12, no 2, article id 459Article in journal (Refereed) Published
Abstract [en]

The production of porous wheat gluten (WG) absorbent materials by means of extrusion processing is presented for the future development of sustainable superabsorbent polymers (SAPs). Different temperatures, formulations, and WG compositions were used to determine a useful protocol that provides the best combination of porosity and water swelling properties. The most optimal formulation was based on 50 wt.% WG in water that was processed at 80 degrees C as a mixture, which provided a porous core structure with a denser outer shell. As a green foaming agent, food-grade sodium bicarbonate was added during the processing, which allowed the formation of a more open porous material. This extruded WG material was able to swell 280% in water and, due to the open-cell structure, 28% with non-polar limonene. The results are paving the way towards production of porous bio macromolecular structures with high polar/non-polar liquid uptake, using extrusion as a solvent free and energy efficient production technique without toxic reagents.

Place, publisher, year, edition, pages
MDPI , 2020. Vol. 12, no 2, article id 459
Keywords [en]
wheat gluten, protein, extrusion, sustainability, absorbents, porosity, circularity
National Category
Chemical Sciences
Identifiers
URN: urn:nbn:se:kth:diva-271950DOI: 10.3390/polym12020459ISI: 000519849800209PubMedID: 32079125Scopus ID: 2-s2.0-85080897333OAI: oai:DiVA.org:kth-271950DiVA, id: diva2:1423603
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QC 20200415

Available from: 2020-04-15 Created: 2020-04-15 Last updated: 2020-04-15Bibliographically approved

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Capezza, Antonio JoseHedenqvist, Mikael S.Olsson, Richard

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