THE EFFECT OF RHEOLOGICAL PROPERTIES OF BIOMODIFICATION OF GLUTEN ON STRENGTH AND DEFORMATION PROPERTIES OF PAPERBOARD
Abstract
Introduction. Paperboard is imbued with various substances to ensure moisture resistance. Therefore, it is economically expedient for the gluten solution to concentrate on the surface of paperboard. For this, it is important to increase the viscosity of the solution so that it does not penetrate into the depths of the paperboard. The goal of the research is to study the effect of kinematic viscosity of biomodified gluten solution on the strength and deformation characteristics of paperboard. Methods. To estimate the kinematic viscosity of the properties of fibrous materials, the standard Lovis method was used. Wheat gluten was treated with enzyme preparations and L-cysteine to produce a biopolymer, suitable for application to paperboard. The possibility to use protein substances as secondary resources in processing wheat and enzymatic processing of proteins with further application to paperboard is given. Results. An increase in the kinematic viscosity (by 15%) was found at the consumption of enzyme preparations : 0.2 % -for fungamyl, 0.6 % - for lipopan (by mass of gluten as in gluten). It was established that the optimal concentration of the enzyme preparation for gluten biomodification was 0.2-0.6 % by weight of gluten. It was determined that the strength and deformation characteristics of paperboard grew with the increase of gluten viscosity. Conclusion. Enzyme preparations and amino acids have a specific effect on the rheological properties of paperboard. The kinematic viscosity of gluten is increased when treating with fungamyl and lipopan by 15%. Optimal concentrations of the enzyme preparation for biomodification of gluten are offered. Increase of viscosity of the solution by enzymatic treatment leads to growth in strength and deformation characteristics of cardboard in wet state. The direction for further research is related to the study of barrier properties of paperboard during surface treatment with biomodified plant polymers.
Keywords
Full Text:
PDF (Russian)References
Molecular basis of processing wheat gluten toward biobased materials / B. Lagrain, B. Goderis, K. Brijs et al. // Biomacromolecules. 2010. Vol. 11. No. 3. Pp. 533–541.
Effect of Glutaraldehyde Crosslinking Conditions on the Strength and Water Stability of Wheat Gluten Fibers / Narendra Reddy, Yeanching Tan, Ying Li et al. // Macromolecular materials and engineering. 2008. Vol. 293, No. 7. Pp. 614-620.
Wheat Gluten Based Adhesives for Particle Boards: Effect of Crosslinking Agents / Sara Khosravi, Farideh Khabbaz, Petra Nordqvist et al. // Macro-molecular Materials and engineering 2014. Vol. 299, No. 1. Pp. 116-124.
Stephane Guilbert and Bernard Cuq, chapter 11 Material Formed from Proteins of Handbook of biodegradable polymeers (editor: Bastiolli Catia). Rapra Technology Limited, 2005. 566 p.
Spontaneous gelation of wheat gluten proteins in a food grade solvent / Mohsen Dahesh, Amelie Banc, Agnes Duri et al. // Food Hydrocolloids. 2016. Vol. 52. Pp.1-10.
Yuval Shimoni, Gad Galili. Intramolecular Disulfide Bonds between Conserved Cysteines in Wheat Gliadins Control Their Deposition into Protein Bodies // Journal of Biological Chemistry. 1996. Vol. 271. No. 31. Pp.18869-18874.
Wheat gluten-laminated paperboard with improved moisture barrier properties: a new concept using a plasticizer (glycerol) containing a hydrophobic component (oleic acid) / Sung-Woo Cho, Thomas O. J. Blomfeldt, Helena Halonen et al. // International Journal of Polymer Science. 2012. Vol. 2012. P. 9.
Mikael Gällstedt, Angela Brottman, Mikael S.Hedenqvist. Packaging-related Properties of Protein- and Chitosan-coated Paper // Packaging Technology and Science. 2005. Vol. 18. Pp. 161-170.
X.Z. Tang, P. Kumar, S. Alavi, K.P. Sandeep Recent advances in biopolymers and biopolymer-based nanocomposites for food packaging materials // Crit. Rev. Food Sci. Nutr. 2012. Vol. 52. Pp. 426–442.
State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products / Ma-ria-Beatrice Coltelli, FlorianWild, Elodie Bugnicourt et al. // An Extensive Review. Coatings 2016. Vol. 6. Pp. 1-59.
K. Khwaldia, E. Arab-Tehrany, S. Desobry. Biopolymer coatings on paper packaging materials // Compr. Rev. Food Sci. F 2010. Vol. 9. Pp. 82–91.
C. Andersson. New ways to enhance the functionality of paperboard by surface treatment—A review // Packag. Technol. Sci. 2008. Vol. 21. Pp. 339–373.
Физико-механические свойства картона, обработанного биомодифицированным глютеном / И.В. Захаров, Н.Л. Захарова, А.В. Канарский и др. // Известия вузов. Лесной журнал. 2017. № 6. С. 135-144.
Повышение устойчивости картона к старению пропиткой биомодифицированным глютеном / И.В. Захаров, Н.Л. Захарова, А.В. Канарский и др. // Известия Санкт-Петербургской лесотехнической академии. 2018. Вып. 222. С. 216–227.
Intrinsic influence of various plasticizers on functional properties and reactivity of wheat gluten thermoplastic materials / M. Pommet, A. Redl, S. Guilbrt et al. // Journal of Cereal Science. 2005. Vol. 42. Pp. 81-91.
Belton P.S. On the elasticity of wheat gluten // Journal of Cereal Science. 1999. Vol. 29. Pp. 103-107.
Mechanical, and barrier properties of albedo-based films prepared in the presence of phaseolin cross-linked or not by transglutaminase / L. Mariniel-lo, C. V. L. Giosafatto, P. Di Pierro et al. // Biomacro-molecules. 2010. Vol. 11, No 9. Pp. 2394-2398.
Комаров В.И., Казаков Я.В. Анализ механического поведения целлюлозно-бумажных материалов при приложении растягивающей нагрузки // Лесной вестник МГУЛ. 2000. № 3 (12). С.52–62.
Refbacks
- There are currently no refbacks.