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United States Department of Agriculture

Agricultural Research Service

Title: Corn Gluten Meal As Thermoplastic Resins

Authors
item Lawton Jr, John
item Selling, Gordon
item Willett, Julious

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: June 1, 2004
Publication Date: August 22, 2004
Citation: Lawton Jr, J.W., Selling, G.W., Willett, J.L. 2004. Corn gluten meal as thermoplastic resins[abstract]. American Chemical Society Meeting. p.68.

Technical Abstract: Corn gluten meal (CGM) is a co-product of corn wet milling. CGM contains between 60 to 70% protein, of which about 45% is zein. The remainder contains about 22% starch and the balance is fiber. Zein is classified as a prolamin and has a long history as an industrial protein. Both zein and starch have long been shown to be thermoplastic under the right conditions. Research was conducted using a Haaka torque rheometer to identify conditions needed to produce thermoplastic melts of CGM. Zein and starch are both in a granular state in CGM. They most likely need to be to be disrupted to obtain an optimum melt. Water, in addition to other plasticizers is needed for CGM to melt at temperatures less than 100 degrees C. Plasticizers added to CGM without water could not form a melt and water alone could not melt CGM.

Last Modified: 12/22/2014
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