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United States Department of Agriculture

Agricultural Research Service

Research Project: VISCOELASTIC PROPERTIES OF BIO-BASED ELASTOMERIC COMPOSITES Title: Effect of Starch Swelling on the Composite Modulus of Low and High-Gluten Wheat Flours and Carboxylated Styrene-Butadiene Latex

item Peterson, Steven
item Jong, Lei

Submitted to: American Chemical Society National Meeting
Publication Type: Proceedings
Publication Acceptance Date: May 11, 2007
Publication Date: August 21, 2007
Citation: Peterson, S.C., Jong, L. 2007. Effect of starch swelling on the composite modulus of low- and high-gluten wheat flours and carboxylated styrene-butadiene latex [abstract]. American Chemical Society National Meeting. Paper No. 378.

Technical Abstract: Wheat flour is a plentiful renewable resource. The dry flour is rigid and can be used as a potential reinforcement material for soft rubber matrices. Wheat flours with two different gluten contents were investigated and the initial cook temperature of the aqueous wheat flour dispersions was varied to cause a different degree of swelling in starch gel particles. The swelling effect was observed as an increase in the viscosity of flour dispersions when the temperature increases. Rubber composites were prepared by mixing SB latex and low- and high-gluten wheat flours in aqueous dispersions. Both wheat flours acted effectively as reinforcement fillers, increasing the G' of SB latex over two decades at their highest concentrations. Increasing the cook temperature of high- and low-gluten wheat flours increases their reinforcement capabilities. The increase of gluten content in the flours was also observed to increase the reinforcement effect. This is most likely due to the formation of a stronger filler network through the swelling and expansion of the starch gel networks as well as the adhesion effect of gluten protein.

Last Modified: 4/22/2015
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