Effect of glutaraldehyde crosslinking conditions on the strength and water stability of wheat gluten fibers

Narendra Reddy, Yeanching Tan, Ying Li, Yiqi Yang

Research output: Contribution to journalArticle

25 Citations (Scopus)

Abstract

Regenerated protein fibers from plant proteins including wheat gluten lack the mechanical properties and water stability desired for usual applications. Crosslinking has been used to improve the properties of regenerated proteins fibers. Although glutaraldehyde is commonly used to crosslink proteins, the effect of various crosslinking conditions on the properties of the materials has not been studied. In this work, a systematic study of glutaraldehyde crosslinking conditions of wheat gluten fibers is presented and shows that even low concentrations of glutaraldehyde (0.05%) can improve the strength and water stability of wheat gluten fibers.

Original languageEnglish (US)
Pages (from-to)614-620
Number of pages7
JournalMacromolecular Materials and Engineering
Volume293
Issue number7
DOIs
StatePublished - Jul 9 2008

Fingerprint

Glutens
Glutaral
Crosslinking
Proteins
Water
Fibers
Plant Proteins
Mechanical properties

Keywords

  • Biofibers
  • Crosslinking
  • Fibers
  • Mechanical properties
  • Proteins
  • Stabilization
  • Strength

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Organic Chemistry
  • Polymers and Plastics
  • Materials Chemistry

Cite this

Effect of glutaraldehyde crosslinking conditions on the strength and water stability of wheat gluten fibers. / Reddy, Narendra; Tan, Yeanching; Li, Ying; Yang, Yiqi.

In: Macromolecular Materials and Engineering, Vol. 293, No. 7, 09.07.2008, p. 614-620.

Research output: Contribution to journalArticle

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