具有改善机械性能的小麦面筋-硫醇化聚乙烯醇共混物。
Wheat gluten-thiolated poly(vinyl alcohol) blends with improved mechanical properties.
作者信息
Dicharry Rebecca M, Ye Peng, Saha Gobinda, Waxman Eleanor, Asandei Alexandru D, Parnas Richard S
机构信息
University of Connecticut, Institute of Materials Science, 97 North Eagleville Road U-3136, Storrs, Connecticut 06269-3136, USA.
出版信息
Biomacromolecules. 2006 Oct;7(10):2837-44. doi: 10.1021/bm060432n.
A multifunctional macromolecular thiol (TPVA) obtained by esterification of poly(vinyl alcohol) (PVA) with 3-mercaptopropionic acid was characterized by a combination of NMR, IR, transmission electron microscopy (TEM), and differential scanning calorimetry (DSC), and was used as a wheat gluten (WG) reactive modifier. The effect of TPVA molecular weight (M(w) = 2000, 9500, 50 000, and 205 000) and blend composition (5, 20, and 40% w/w TPVA/WG) on the mechanical properties of compression-molded bars indicates that TPVA/WG blends increase the fracture strength by up to 76%, the elongation by 80%, and the modulus by 25% above WG. In contrast, typical WG additives such as glycerol and sorbitol improve flexibility but decrease modulus and strength. Preliminary investigations of suspension rheology, water uptake, molecular weight distribution and electron microscopy of TPVA/WG and PVA/WG blends illustrate the different protein interactions with PVA and TPVA. Further work is underway to determine whether TPVA and WG form protein conjugates or microphase-separated morphologies.
通过将聚乙烯醇（PVA）与3-巯基丙酸进行酯化反应得到的一种多功能大分子硫醇（TPVA），采用核磁共振（NMR）、红外光谱（IR）、透射电子显微镜（TEM）和差示扫描量热法（DSC）进行了表征，并用作小麦面筋（WG）的反应性改性剂。TPVA分子量（M(w)=2000、9500、50000和205000）以及共混物组成（5%、20%和40% w/w TPVA/WG）对模压棒材力学性能的影响表明，TPVA/WG共混物使断裂强度提高了76%，伸长率提高了80%，模量比WG提高了25%。相比之下，典型的WG添加剂如甘油和山梨醇可提高柔韧性，但会降低模量和强度。对TPVA/WG和PVA/WG共混物的悬浮流变学、吸水性、分子量分布和电子显微镜的初步研究表明，蛋白质与PVA和TPVA的相互作用不同。正在开展进一步的工作，以确定TPVA和WG是形成了蛋白质共轭物还是微相分离形态。
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