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Water absorbance and thermal properties of sulfated wheat gluten films

Wheat gluten films of various thicknesses formed at 30–70°C were treated with cold sulfuric acid to produce sulfated gluten films. Chemical, thermal, thermal stability, and water uptake properties were characterized for neat and sulfated films. The sulfated gluten films were able to absorb up to 30...

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Published in:	Journal of applied polymer science 2010-06, Vol.116 (5), p.2638-2644
Main Authors:	Chiou, Bor-Sen, Robertson, George H., Rooff, LuAnn E., Cao, Trung, Jafri, Haani, Gregorski, Kay S., Imam, Syed H., Glenn, Greg M., Orts, William J.
Format:	Article
Language:	English
Subjects:	Applied sciences biomaterials Cold treatment Deionization Exact sciences and technology Gluten Natural polymers Physicochemistry of polymers Proteins Reproduction Solvents Thermal properties Thermal stability Uptakes Wheat
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container_title	Journal of applied polymer science
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creator	Chiou, Bor-Sen Robertson, George H. Rooff, LuAnn E. Cao, Trung Jafri, Haani Gregorski, Kay S. Imam, Syed H. Glenn, Greg M. Orts, William J.
description	Wheat gluten films of various thicknesses formed at 30–70°C were treated with cold sulfuric acid to produce sulfated gluten films. Chemical, thermal, thermal stability, and water uptake properties were characterized for neat and sulfated films. The sulfated gluten films were able to absorb up to 30 times their weight in deionized water. However, this value dropped to 3.5 when the film was soaked in a 0.9% (w/w) NaCl solution. The films were also soaked 4 times in deionized water, and each soaking resulted in a reduced water uptake capacity. The temperature of film formation had no effect on the final water uptake properties. Also, thinner films had higher concentrations of sulfate groups than thicker films; this resulted in higher water uptake values. In addition, sulfated gluten films had comparable glass‐transition temperatures but lower thermal stabilities than the neat gluten films. © 2010 Wiley Periodicals, Inc. J Appl Polym Sci, 2010
doi_str_mv	10.1002/app.31778
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Chemical, thermal, thermal stability, and water uptake properties were characterized for neat and sulfated films. The sulfated gluten films were able to absorb up to 30 times their weight in deionized water. However, this value dropped to 3.5 when the film was soaked in a 0.9% (w/w) NaCl solution. The films were also soaked 4 times in deionized water, and each soaking resulted in a reduced water uptake capacity. The temperature of film formation had no effect on the final water uptake properties. Also, thinner films had higher concentrations of sulfate groups than thicker films; this resulted in higher water uptake values. In addition, sulfated gluten films had comparable glass‐transition temperatures but lower thermal stabilities than the neat gluten films. © 2010 Wiley Periodicals, Inc. 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Appl. Polym. Sci</addtitle><description>Wheat gluten films of various thicknesses formed at 30–70°C were treated with cold sulfuric acid to produce sulfated gluten films. Chemical, thermal, thermal stability, and water uptake properties were characterized for neat and sulfated films. The sulfated gluten films were able to absorb up to 30 times their weight in deionized water. However, this value dropped to 3.5 when the film was soaked in a 0.9% (w/w) NaCl solution. The films were also soaked 4 times in deionized water, and each soaking resulted in a reduced water uptake capacity. The temperature of film formation had no effect on the final water uptake properties. Also, thinner films had higher concentrations of sulfate groups than thicker films; this resulted in higher water uptake values. In addition, sulfated gluten films had comparable glass‐transition temperatures but lower thermal stabilities than the neat gluten films. © 2010 Wiley Periodicals, Inc. J Appl Polym Sci, 2010</description><subject>Applied sciences</subject><subject>biomaterials</subject><subject>Cold treatment</subject><subject>Deionization</subject><subject>Exact sciences and technology</subject><subject>Gluten</subject><subject>Natural polymers</subject><subject>Physicochemistry of polymers</subject><subject>Proteins</subject><subject>Reproduction</subject><subject>Solvents</subject><subject>Thermal properties</subject><subject>Thermal stability</subject><subject>Uptakes</subject><subject>Wheat</subject><issn>0021-8995</issn><issn>1097-4628</issn><issn>1097-4628</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNqFkE1P3DAQhq0KpC7QQ_-BLxXiELDj7yNC7BZBAfVDHK1JMi5pvZtgZ0X59xiWckOc5jDP-8zoJeQzZ4ecsfoIxvFQcGPsBzLjzJlK6tpukVnZ8co6pz6SnZz_MMa5YnpG5jcwYaLQ5CE1sGqRwqqj0y2mJUQ6pmHENPWY6RBoXsdQ6I7e3yJM9HdcT7iioY_LvEe2A8SMn17mLvk1P_158rW6uFqcnRxfVK1k3FbGtY2QmmNXrjeGW5CsMyBlsI3GrnNMceGU46AchLZGy3QjOgxS1sJhK3bJ_sZbPrtbY578ss8txggrHNbZO8a10jUT75LWaW6N0qqQBxuyTUPOCYMfU7-E9OA580-l-lKqfy61sF9erJBbiCGVyvr8GqhrLZSWrnBHG-6-j_jwttAfX1__N1ebRJ8n_PeagPTXayOM8jeXC_-t_v5jfs6ll-IR6qGUEw</recordid><startdate>20100605</startdate><enddate>20100605</enddate><creator>Chiou, Bor-Sen</creator><creator>Robertson, George H.</creator><creator>Rooff, LuAnn E.</creator><creator>Cao, Trung</creator><creator>Jafri, Haani</creator><creator>Gregorski, Kay S.</creator><creator>Imam, Syed H.</creator><creator>Glenn, Greg M.</creator><creator>Orts, William J.</creator><general>Wiley Subscription Services, Inc., A Wiley Company</general><general>Wiley</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7SR</scope><scope>8FD</scope><scope>JG9</scope></search><sort><creationdate>20100605</creationdate><title>Water absorbance and thermal properties of sulfated wheat gluten films</title><author>Chiou, Bor-Sen ; Robertson, George H. ; Rooff, LuAnn E. ; Cao, Trung ; Jafri, Haani ; Gregorski, Kay S. ; Imam, Syed H. ; Glenn, Greg M. ; Orts, William J.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4018-79cb3461ed150b718a40d7a44f8b6edd905139591a59afc2e806b3def44239ec3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Applied sciences</topic><topic>biomaterials</topic><topic>Cold treatment</topic><topic>Deionization</topic><topic>Exact sciences and technology</topic><topic>Gluten</topic><topic>Natural polymers</topic><topic>Physicochemistry of polymers</topic><topic>Proteins</topic><topic>Reproduction</topic><topic>Solvents</topic><topic>Thermal properties</topic><topic>Thermal stability</topic><topic>Uptakes</topic><topic>Wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chiou, Bor-Sen</creatorcontrib><creatorcontrib>Robertson, George H.</creatorcontrib><creatorcontrib>Rooff, LuAnn E.</creatorcontrib><creatorcontrib>Cao, Trung</creatorcontrib><creatorcontrib>Jafri, Haani</creatorcontrib><creatorcontrib>Gregorski, Kay S.</creatorcontrib><creatorcontrib>Imam, Syed H.</creatorcontrib><creatorcontrib>Glenn, Greg M.</creatorcontrib><creatorcontrib>Orts, William J.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Engineered Materials Abstracts</collection><collection>Technology Research Database</collection><collection>Materials Research Database</collection><jtitle>Journal of applied polymer science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chiou, Bor-Sen</au><au>Robertson, George H.</au><au>Rooff, LuAnn E.</au><au>Cao, Trung</au><au>Jafri, Haani</au><au>Gregorski, Kay S.</au><au>Imam, Syed H.</au><au>Glenn, Greg M.</au><au>Orts, William J.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Water absorbance and thermal properties of sulfated wheat gluten films</atitle><jtitle>Journal of applied polymer science</jtitle><addtitle>J. Appl. Polym. Sci</addtitle><date>2010-06-05</date><risdate>2010</risdate><volume>116</volume><issue>5</issue><spage>2638</spage><epage>2644</epage><pages>2638-2644</pages><issn>0021-8995</issn><issn>1097-4628</issn><eissn>1097-4628</eissn><coden>JAPNAB</coden><abstract>Wheat gluten films of various thicknesses formed at 30–70°C were treated with cold sulfuric acid to produce sulfated gluten films. Chemical, thermal, thermal stability, and water uptake properties were characterized for neat and sulfated films. The sulfated gluten films were able to absorb up to 30 times their weight in deionized water. However, this value dropped to 3.5 when the film was soaked in a 0.9% (w/w) NaCl solution. The films were also soaked 4 times in deionized water, and each soaking resulted in a reduced water uptake capacity. The temperature of film formation had no effect on the final water uptake properties. Also, thinner films had higher concentrations of sulfate groups than thicker films; this resulted in higher water uptake values. In addition, sulfated gluten films had comparable glass‐transition temperatures but lower thermal stabilities than the neat gluten films. © 2010 Wiley Periodicals, Inc. J Appl Polym Sci, 2010</abstract><cop>Hoboken</cop><pub>Wiley Subscription Services, Inc., A Wiley Company</pub><doi>10.1002/app.31778</doi><tpages>7</tpages></addata></record>
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subjects	Applied sciences biomaterials Cold treatment Deionization Exact sciences and technology Gluten Natural polymers Physicochemistry of polymers Proteins Reproduction Solvents Thermal properties Thermal stability Uptakes Wheat
title	Water absorbance and thermal properties of sulfated wheat gluten films
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