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Effect of Additives on the Tensile Performance and Protein Solubility of Industrial Oilseed Residual Based Plastics
KTH, School of Chemical Science and Engineering (CHE), Fibre and Polymer Technology, Polymeric Materials.
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2014 (English)In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 62, no 28, 6707-6715 p.Article in journal (Refereed) Published
Abstract [en]

Ten chemical additives were selected from the literature for their proposed modifying activity in protein-protein interactions. These consisted of acids, bases, reducing agents, and denaturants and were added to residual deoiled meals of Crambe abyssinica (crambe) and Brassica carinata (carinata) to modify the properties of plastics produced through hot compression molding at 130 degrees C. The films produced were examined for tensile properties, protein solubility, molecular weight distribution, and water absorption. Of the additives tested, NaOH had the greatest positive effect on tensile properties, with increases of 105% in maximum stress and 200% in strain at maximum stress for crambe and a 70% increase in strain at maximum stress for carinata. Stiffness was not increased by any of the applied additives. Changes in tensile strength and elongation for crambe and elongation for carinata were related to changes in protein solubility. Increased pH was the most successful in improving the protein aggregation and mechanical properties within the complex chemistry of residual oilseed meals.

Place, publisher, year, edition, pages
2014. Vol. 62, no 28, 6707-6715 p.
Keyword [en]
oilseed meal, biobased plastics, Crambe abyssinica, Brassica carinata, compression molding
National Category
Agricultural Science Other Chemistry Topics
URN: urn:nbn:se:kth:diva-149202DOI: 10.1021/jf5015928ISI: 000339226700025ScopusID: 2-s2.0-84904430826OAI: diva2:738431
VinnovaFormasEU, FP7, Seventh Framework Programme

QC 20140818

Available from: 2014-08-18 Created: 2014-08-18 Last updated: 2014-08-18Bibliographically approved

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Hedenqvist, Mikael S.
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