Abstract
For the first time, mechanical properties of cross-linked protein products were quantitatively correlated with cross-linking degrees and molecular structures of polycarboxylic acids. Non-toxic polycarboxylic acids could effectively improve performance properties of multiple protein products via cross-linking. However, the reaction mechanism and relationship between reaction and performance properties remained unclear. In this study, the cross-linking reaction between gliadin, and polycarboxylic acids was verified. Natural logarithm relationship was found between the cross-linking degree and tensile strength of protein films. The polycarboxylic acids with more carboxyl groups and shorter backbones could more effectively increase the tensile strength of gliadin films.
Original language | English (US) |
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Pages (from-to) | 1133-1140 |
Number of pages | 8 |
Journal | Macromolecular Materials and Engineering |
Volume | 300 |
Issue number | 11 |
DOIs | |
State | Published - Nov 2015 |
Keywords
- neutral pH
- non-toxic cross-linker
- polycarboxylic acid
- protein
- quantitative correlation
- wet properties
ASJC Scopus subject areas
- General Chemical Engineering
- Polymers and Plastics
- Organic Chemistry
- Materials Chemistry