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United States Department of Agriculture

Agricultural Research Service

Research Project: NONFOOD UTILIZATION OF CEREAL AND SOY BASED CO-PRODUCTS

Location: Plant Polymer Research

Title: Gelation studies on cross-linking of zein with various reagents using oscillatory rheometry and sample property comparison

Author
item Selling, Gordon

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: May 15, 2009
Publication Date: August 27, 2009
Citation: Selling, G.W. 2009. Gelation studies on cross-linking of zein with various reagents using oscillatory rheometry and sample property comparison. Meeting Abstract. xx.

Technical Abstract: Zein, the dominant protein present in the co-products of the bio-ethanol industry, is a resource that is currently under-utilized. This is mainly due to poor physical properties and solvent sensitivity. It has been found by various researchers that treatment of zein with suitable cross-linking reagents, such as formaldehyde, glyoxal and glutaraldehyde, results in an article with improved properties. These reactions can be carried out in acetic acid. An improved understanding of the rate of reaction and mutilate properties of the cross-linked network is important to transfer this technology to industry. Experiments were carried out using small amplitude oscillatory rheometry techniques at constant strain. This technique was carried out on zein-acetic acid solutions using between 2 and 6% cross-linking reagent at temperatures between 5 and 35 degrees C. It was found that formaldehyde formed a gel in the least amount of time, followed by glutaraldehyde and then glyoxal. The modified zein solutions were also used to prepare cast films and electrospun fibers. The properties of these articles will also be discussed.

Last Modified: 4/16/2014
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