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Wheat-gluten/montmorillonite clay multilayer-coated paperboards with high barrier properties
KTH, School of Chemical Science and Engineering (CHE), Fibre and Polymer Technology, Polymeric Materials.
KTH, School of Chemical Science and Engineering (CHE), Fibre and Polymer Technology, Polymeric Materials.
2013 (English)In: Industrial crops and products (Print), ISSN 0926-6690, E-ISSN 1872-633X, Vol. 51, 1-6 p.Article in journal (Refereed) Published
Abstract [en]

This study presents the oxygen-barrier properties of paperboards with a wheat gluten (WG)/montmorillonite clay (MMT) multilayer coating, in which MMT was sandwiched between two layers of WG. Urea was added to the WG to facilitate the coating procedure and the clay was applied as an aqueous dispersion. With a coating thickness of ~20μm, oxygen transmission rates were 8-10cm3/(m2dayatm) at 50% RH, which meant that the oxygen barrier was ca. 25 times better than that given by a single-layer WG-coated paperboard (uncoated paperboard showed infinite values). The water vapor transmission rate (WVTR) was 28-39g/(m2day) using a 50-0% RH gradient, which was 6- to 8-fold lower than the value for uncoated paperboard. Tensile tests revealed small, if any, mechanical effects when the paperboard was coated. A protein solubility analysis indicated that urea-containing WG films were slightly more intermolecularly cross-linked than urea-free WG films. X-ray diffraction revealed that the MMT layer consisted of unswollen tactoids similar to those observed in the MMT powder. The Cobb60 data showed that both WG and clay increased the water absorbency.

Place, publisher, year, edition, pages
2013. Vol. 51, 1-6 p.
Keyword [en]
Barrier properties, Montmorillonite, Multilayer coating, Paperboard, Wheat gluten
National Category
Engineering and Technology
Identifiers
URN: urn:nbn:se:kth:diva-136110DOI: 10.1016/j.indcrop.2013.08.054ISI: 000330820800001Scopus ID: 2-s2.0-84883821735OAI: oai:DiVA.org:kth-136110DiVA: diva2:675999
Funder
Vinnova
Note

QC 20131205

Available from: 2013-12-05 Created: 2013-12-03 Last updated: 2017-12-06Bibliographically approved

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