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Download fileGluten Biopolymer and Nanoclay-Derived Structures in Wheat Gluten–Urea–Clay Composites: Relation to Barrier and Mechanical Properties
journal contribution
posted on 2014-06-02, 00:00 authored by Ramune Kuktaite, Hasan Türe, Mikael
S. Hedenqvist, Mikael Gällstedt, Tomás S. PlivelicHere,
we investigated the structure of natural montmorillonite
(MMT) and modified Cloisite C15A (MMT pre-intercalated with a dimethyl-dehydrogenated
tallow quaternary ammonium surfactant) nanoclays in the wheat gluten–urea
matrix in order to obtain a nanocomposite with improved barrier and
mechanical properties. Small-angle X-ray scattering indicated that
the characteristic hexagonal closed packed structure of the wheat
gluten–urea matrix was not found in the C15A system and existed
only in the 3 and 5 wt % MMT composites. SAXS/WAXS, TGA, and water
vapor/oxygen barrier properties indicated that the dispersion of the
C15A clay was somewhat better than the natural MMT clay. Confocal
laser scanning microscopy showed MMT clay clusters and C15A clay particles
dispersed in the protein matrix, and these were preferentially oriented
in the extrusion direction only at 5 wt % of the C15 clay. The water
vapor/oxygen barrier properties were improved with the presence of
clay. Independent of the clay content used, the stiffness decreased
and the extensibility increased in the presence of C15A due to the
surfactant induced changes on the protein. The opposite “more
expected” clay effect (increasing stiffness and decreasing
extensibility) was observed for the MMT composites.
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