Corn Gluten Meal as a Thermoplastic Resin: Effect of Plasticizers and Water Content
Corn gluten meal (CGM) was studied to investigate the effect plasticizers and water have on its melt processing, and how this melting affects its mechanical properties. GCM containing varying amounts of water were mixed with 23% (w/w) plasticizers; (glycerol, triethylene glycol (TEG), dibutyl tartra...
Gespeichert in:
| Veröffentlicht in: | Cereal chemistry 2008-03, Vol.85 (2), p.102-108 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 108 |
|---|---|
| container_issue | 2 |
| container_start_page | 102 |
| container_title | Cereal chemistry |
| container_volume | 85 |
| creator | Lawton, J.W Selling, G.W Willett, J.L |
| description | Corn gluten meal (CGM) was studied to investigate the effect plasticizers and water have on its melt processing, and how this melting affects its mechanical properties. GCM containing varying amounts of water were mixed with 23% (w/w) plasticizers; (glycerol, triethylene glycol (TEG), dibutyl tartrate, and octanoic acid in a Haake bowl mixer at 80°C. The amount of water in the CGM affected the amount of torque produced in the Haake mixer. This increase in torque was correlated with how well the CGM melted in the mixer. SEM images of CGM melted in the mixer showed a more uniform homogenous structure when processed at its optimum moisture content. Glycerol, TEG, and dibutyl tartrate produced the greatest torque when the CGM contained |
| doi_str_mv | 10.1094/CCHEM-85-2-0102 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_230007078</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1462198981</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3682-222afbab02204192149ab02571b504e957cf39064afa66ec92bce32849e37f963</originalsourceid><addsrcrecordid>eNqFkMFLwzAUxoMoOKdnjwbBY13y0rSJNylzEyaK2_AYsphoR9fOpEPmX2-2Dq-ewke-7_fe-xC6pOSWEpkOimI8fEoETyAhlMAR6lGZsoRlTByjHiFEJoRxOEVnISyjZDRnPTQtGl_jUbVpbY2frK6wDljj2af1q2Zd6dCWBr_aUNZ3eOicNS1uHH7pPsof66O7fsdvurUeF00dMe05OnG6Cvbi8PbR_GE4K8bJ5Hn0WNxPEsMyAQkAaLfQCwJAUiqBpnIneE4XnKRW8tw4JkmWaqezzBoJC2MZiFRaljuZsT667rhr33xtbGjVstn4Oo5UwOKFOclFNA06k_FNCN46tfblSvutokTtilP74pTgCtSuuJi4OWB1MLpyXtemDH8xIJAKyWn08c73XVZ2-x92rw_8qy7ndKP0h4_s-RQIjSsLwbkA9gu5d4Sv</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>230007078</pqid></control><display><type>article</type><title>Corn Gluten Meal as a Thermoplastic Resin: Effect of Plasticizers and Water Content</title><source>Wiley Online Library Journals Frontfile Complete</source><creator>Lawton, J.W ; Selling, G.W ; Willett, J.L</creator><creatorcontrib>Lawton, J.W ; Selling, G.W ; Willett, J.L</creatorcontrib><description>Corn gluten meal (CGM) was studied to investigate the effect plasticizers and water have on its melt processing, and how this melting affects its mechanical properties. GCM containing varying amounts of water were mixed with 23% (w/w) plasticizers; (glycerol, triethylene glycol (TEG), dibutyl tartrate, and octanoic acid in a Haake bowl mixer at 80°C. The amount of water in the CGM affected the amount of torque produced in the Haake mixer. This increase in torque was correlated with how well the CGM melted in the mixer. SEM images of CGM melted in the mixer showed a more uniform homogenous structure when processed at its optimum moisture content. Glycerol, TEG, and dibutyl tartrate produced the greatest torque when the CGM contained <1% water. Octanoic acid produced the greatest torque when the CGM was processed at 8% moisture. CGM plasticized with TEG and octanoic acid were mixed at either their optimum moisture or at 9.6% moisture and then compression molded into tensile bars. The tensile strengths of the bars that were mixed at their optimum moisture content were significantly greater than the bars mixed at 9.6% moisture. The tensile properties of the CGM samples were affected by relative humidity (rh). The tensile strength decreased and elongation increased as relative humidity increased. CGM plasticized with TEG saw a greater changes in its tensile properties due to relative humidity than did octanoic acid plasticized CGM.</description><identifier>ISSN: 0009-0352</identifier><identifier>EISSN: 1943-3638</identifier><identifier>DOI: 10.1094/CCHEM-85-2-0102</identifier><identifier>CODEN: CECHAF</identifier><language>eng</language><publisher>St. Paul, MN: The American Association of Cereal Chemists, Inc</publisher><subject>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts ; Biological and medical sciences ; Cereal and baking product industries ; corn gluten meal ; Food industries ; Fundamental and applied biological sciences. Psychology ; mechanical properties ; melting ; melting point ; plasticizers ; relative humidity ; resins ; tensile strength ; thermoplastics ; ultrastructure ; waste utilization ; water content</subject><ispartof>Cereal chemistry, 2008-03, Vol.85 (2), p.102-108</ispartof><rights>AACC International</rights><rights>2008 INIST-CNRS</rights><rights>Copyright American Association of Cereal Chemists Mar/Apr 2008</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3682-222afbab02204192149ab02571b504e957cf39064afa66ec92bce32849e37f963</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1094%2FCCHEM-85-2-0102$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1094%2FCCHEM-85-2-0102$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,45555,45556</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20248951$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Lawton, J.W</creatorcontrib><creatorcontrib>Selling, G.W</creatorcontrib><creatorcontrib>Willett, J.L</creatorcontrib><title>Corn Gluten Meal as a Thermoplastic Resin: Effect of Plasticizers and Water Content</title><title>Cereal chemistry</title><description>Corn gluten meal (CGM) was studied to investigate the effect plasticizers and water have on its melt processing, and how this melting affects its mechanical properties. GCM containing varying amounts of water were mixed with 23% (w/w) plasticizers; (glycerol, triethylene glycol (TEG), dibutyl tartrate, and octanoic acid in a Haake bowl mixer at 80°C. The amount of water in the CGM affected the amount of torque produced in the Haake mixer. This increase in torque was correlated with how well the CGM melted in the mixer. SEM images of CGM melted in the mixer showed a more uniform homogenous structure when processed at its optimum moisture content. Glycerol, TEG, and dibutyl tartrate produced the greatest torque when the CGM contained <1% water. Octanoic acid produced the greatest torque when the CGM was processed at 8% moisture. CGM plasticized with TEG and octanoic acid were mixed at either their optimum moisture or at 9.6% moisture and then compression molded into tensile bars. The tensile strengths of the bars that were mixed at their optimum moisture content were significantly greater than the bars mixed at 9.6% moisture. The tensile properties of the CGM samples were affected by relative humidity (rh). The tensile strength decreased and elongation increased as relative humidity increased. CGM plasticized with TEG saw a greater changes in its tensile properties due to relative humidity than did octanoic acid plasticized CGM.</description><subject>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</subject><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>corn gluten meal</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>mechanical properties</subject><subject>melting</subject><subject>melting point</subject><subject>plasticizers</subject><subject>relative humidity</subject><subject>resins</subject><subject>tensile strength</subject><subject>thermoplastics</subject><subject>ultrastructure</subject><subject>waste utilization</subject><subject>water content</subject><issn>0009-0352</issn><issn>1943-3638</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNqFkMFLwzAUxoMoOKdnjwbBY13y0rSJNylzEyaK2_AYsphoR9fOpEPmX2-2Dq-ewke-7_fe-xC6pOSWEpkOimI8fEoETyAhlMAR6lGZsoRlTByjHiFEJoRxOEVnISyjZDRnPTQtGl_jUbVpbY2frK6wDljj2af1q2Zd6dCWBr_aUNZ3eOicNS1uHH7pPsof66O7fsdvurUeF00dMe05OnG6Cvbi8PbR_GE4K8bJ5Hn0WNxPEsMyAQkAaLfQCwJAUiqBpnIneE4XnKRW8tw4JkmWaqezzBoJC2MZiFRaljuZsT667rhr33xtbGjVstn4Oo5UwOKFOclFNA06k_FNCN46tfblSvutokTtilP74pTgCtSuuJi4OWB1MLpyXtemDH8xIJAKyWn08c73XVZ2-x92rw_8qy7ndKP0h4_s-RQIjSsLwbkA9gu5d4Sv</recordid><startdate>200803</startdate><enddate>200803</enddate><creator>Lawton, J.W</creator><creator>Selling, G.W</creator><creator>Willett, J.L</creator><general>The American Association of Cereal Chemists, Inc</general><general>American Association of Cereal Chemists</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>4T-</scope><scope>7X2</scope><scope>7XB</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8G5</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M2O</scope><scope>M7S</scope><scope>MBDVC</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>PYCSY</scope><scope>Q9U</scope><scope>S0X</scope></search><sort><creationdate>200803</creationdate><title>Corn Gluten Meal as a Thermoplastic Resin: Effect of Plasticizers and Water Content</title><author>Lawton, J.W ; Selling, G.W ; Willett, J.L</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3682-222afbab02204192149ab02571b504e957cf39064afa66ec92bce32849e37f963</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</topic><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>corn gluten meal</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>mechanical properties</topic><topic>melting</topic><topic>melting point</topic><topic>plasticizers</topic><topic>relative humidity</topic><topic>resins</topic><topic>tensile strength</topic><topic>thermoplastics</topic><topic>ultrastructure</topic><topic>waste utilization</topic><topic>water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lawton, J.W</creatorcontrib><creatorcontrib>Selling, G.W</creatorcontrib><creatorcontrib>Willett, J.L</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Docstoc</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Research Library</collection><collection>Engineering Database</collection><collection>Research Library (Corporate)</collection><collection>Environmental Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><collection>Environmental Science Collection</collection><collection>ProQuest Central Basic</collection><collection>SIRS Editorial</collection><jtitle>Cereal chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lawton, J.W</au><au>Selling, G.W</au><au>Willett, J.L</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Corn Gluten Meal as a Thermoplastic Resin: Effect of Plasticizers and Water Content</atitle><jtitle>Cereal chemistry</jtitle><date>2008-03</date><risdate>2008</risdate><volume>85</volume><issue>2</issue><spage>102</spage><epage>108</epage><pages>102-108</pages><issn>0009-0352</issn><eissn>1943-3638</eissn><coden>CECHAF</coden><abstract>Corn gluten meal (CGM) was studied to investigate the effect plasticizers and water have on its melt processing, and how this melting affects its mechanical properties. GCM containing varying amounts of water were mixed with 23% (w/w) plasticizers; (glycerol, triethylene glycol (TEG), dibutyl tartrate, and octanoic acid in a Haake bowl mixer at 80°C. The amount of water in the CGM affected the amount of torque produced in the Haake mixer. This increase in torque was correlated with how well the CGM melted in the mixer. SEM images of CGM melted in the mixer showed a more uniform homogenous structure when processed at its optimum moisture content. Glycerol, TEG, and dibutyl tartrate produced the greatest torque when the CGM contained <1% water. Octanoic acid produced the greatest torque when the CGM was processed at 8% moisture. CGM plasticized with TEG and octanoic acid were mixed at either their optimum moisture or at 9.6% moisture and then compression molded into tensile bars. The tensile strengths of the bars that were mixed at their optimum moisture content were significantly greater than the bars mixed at 9.6% moisture. The tensile properties of the CGM samples were affected by relative humidity (rh). The tensile strength decreased and elongation increased as relative humidity increased. CGM plasticized with TEG saw a greater changes in its tensile properties due to relative humidity than did octanoic acid plasticized CGM.</abstract><cop>St. Paul, MN</cop><pub>The American Association of Cereal Chemists, Inc</pub><doi>10.1094/CCHEM-85-2-0102</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0009-0352 |
| ispartof | Cereal chemistry, 2008-03, Vol.85 (2), p.102-108 |
| issn | 0009-0352 1943-3638 |
| language | eng |
| recordid | cdi_proquest_journals_230007078 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences Cereal and baking product industries corn gluten meal Food industries Fundamental and applied biological sciences. Psychology mechanical properties melting melting point plasticizers relative humidity resins tensile strength thermoplastics ultrastructure waste utilization water content |
| title | Corn Gluten Meal as a Thermoplastic Resin: Effect of Plasticizers and Water Content |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-20T06%3A11%3A57IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Corn%20Gluten%20Meal%20as%20a%20Thermoplastic%20Resin:%20Effect%20of%20Plasticizers%20and%20Water%20Content&rft.jtitle=Cereal%20chemistry&rft.au=Lawton,%20J.W&rft.date=2008-03&rft.volume=85&rft.issue=2&rft.spage=102&rft.epage=108&rft.pages=102-108&rft.issn=0009-0352&rft.eissn=1943-3638&rft.coden=CECHAF&rft_id=info:doi/10.1094/CCHEM-85-2-0102&rft_dat=%3Cproquest_cross%3E1462198981%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=230007078&rft_id=info:pmid/&rfr_iscdi=true |