Quantitative Correlation between Cross-Linking Degrees and Mechanical Properties of Protein Films Modified with Polycarboxylic Acids

Li Shen, Helan Xu, Yiqi Yang

Research output: Contribution to journalArticle

8 Scopus citations


For the first time, mechanical properties of cross-linked protein products were quantitatively correlated with cross-linking degrees and molecular structures of polycarboxylic acids. Non-toxic polycarboxylic acids could effectively improve performance properties of multiple protein products via cross-linking. However, the reaction mechanism and relationship between reaction and performance properties remained unclear. In this study, the cross-linking reaction between gliadin, and polycarboxylic acids was verified. Natural logarithm relationship was found between the cross-linking degree and tensile strength of protein films. The polycarboxylic acids with more carboxyl groups and shorter backbones could more effectively increase the tensile strength of gliadin films.

Original languageEnglish (US)
Pages (from-to)1133-1140
Number of pages8
JournalMacromolecular Materials and Engineering
Issue number11
Publication statusPublished - Nov 2015



  • neutral pH
  • non-toxic cross-linker
  • polycarboxylic acid
  • protein
  • quantitative correlation
  • wet properties

ASJC Scopus subject areas

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

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