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Extrusion of Porous Protein-Based Polymers and Their Liquid Absorption Characteristics

Capezza Villa, Antonio José and Robert, Eva and Lundman, Malin and Newson, William Roy and Johansson, Eva and Hedenqvist, Mikael S. and Olsson, Richard T. (2020). Extrusion of Porous Protein-Based Polymers and Their Liquid Absorption Characteristics. Polymers. 12 , 1-16
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Abstract

The production of porous wheat gluten (WG) absorbent materials by means of extrusion processing is presented for the future development of sustainable superabsorbent polymers (SAPs). Different temperatures, formulations, and WG compositions were used to determine a useful protocol that provides the best combination of porosity and water swelling properties. The most optimal formulation was based on 50 wt.% WG in water that was processed at 80 °C as a mixture, which provided a porous core structure with a denser outer shell. As a green foaming agent, food-grade sodium bicarbonate was added during the processing, which allowed the formation of a more open porous material. This extruded WG material was able to swell 280% in water and, due to the open-cell structure, 28% with non-polar limonene. The results are paving the way towards production of porous bio macromolecular structures with high polar/non-polar liquid uptake, using extrusion as a solvent free and energy efficient production technique without toxic reagents.

Authors/Creators:Capezza Villa, Antonio José and Robert, Eva and Lundman, Malin and Newson, William Roy and Johansson, Eva and Hedenqvist, Mikael S. and Olsson, Richard T.
Title:Extrusion of Porous Protein-Based Polymers and Their Liquid Absorption Characteristics
Year of publishing :2020
Volume:12
Page range:1-16
Number of Pages:16
Publisher:MDPI
Language:English
Publication Type:Journal article
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 2 Engineering and Technology > 205 Materials Engineering > Other Materials Engineering
(A) Swedish standard research categories 2011 > 2 Engineering and Technology > 204 Chemical Engineering > Other Chemical Engineering
Keywords:wheat gluten, protein, extrusion, sustainability, absorbents, porosity, circularity
URN:NBN:urn:nbn:se:slu:epsilon-p-104467
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-104467
Additional ID:
Type of IDID
DOI10.3390/polym12020459
ID Code:16694
Faculty:LTV - Fakulteten för landskapsarkitektur, trädgårds- och växtproduktionsvetenskap
Department:(LTJ, LTV) > Department of Plant Breeding (from 130101)
Deposited By: SLUpub Connector
Deposited On:31 Mar 2020 11:37
Metadata Last Modified:31 Mar 2020 11:37

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