Improvement of mechanical Properties and processibility of gluten protein by using natural rubber

Abstract

The aims of this research work were to enhance the impact resistance and processibilty of wheat gluten (WG) by the addition of epoxidized natural rubber (ENR) compared to glycerol. This work was divided into two parts: to study the optimum ENR content for improvement of WG and the effect of together functions between ENR and glycerol on the properties of WG. Tested specimens were mixed and prepared by internal mixer and compression molding machine, respectively. ENR and glycerol were varied from 10 to 40 phr. The effects of modifier types and contents on WG were evaluated by tensile, impact and water absorption testing and thermal analysis. Fracture behavior and rubber dispersion were investigate with scanning electron microscope (SEM). The result revealed that the increase of ENR or Glycerol contents led to the decreases in tensile modulus and strength except for modifier content of 10 phr, whereas elongation at break and impact strength increased. Glass transition temperature (Tg) of modified WG tended to decreased with the increase of ENR or glycerol contents, especially for glycerol. The presence of glycerol affected on the decomposition temperature (Td) values but those were unchanged for case of ENR. Water resistant of WG specimen was improved by the presence of ENR whereas the increase of glycerol led to weight loss at immersion time of 2880 min. For the effect of ENR : glycerol ratios, it indicated that glycerol enhanced tensile resistances but suppressed impact and water resistances of modified WG by ENR. Sizes and dispersion of ENR particles were improved by the addition of glycerol. Tg and Td values of modified WG by ENR and glycerol increased when ENR fractions were increased.