Development of proteinous bioplastics using bloodmeal

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dc.contributor.authorVebeek, Casparus J.R.
dc.contributor.authorvan den Berg, Lisa E.
dc.date.accessioned2011-06-16T04:22:16Z
dc.date.available2011-06-16T04:22:16Z
dc.date.issued2011
dc.description.abstractThe aim of this work was to investigate the use of bloodmeal as a thermoplastic biopolymer. Processing required water and chemical additives to perform three main functions: breaking covalent cross-links using sodium sulfite (SS), sodium dodecyl sulfate and urea as processing aids, and evaporating some processing water to allow formation of new interactions to stabilize the final structure. Extrusion was only possible in the presence of SS and strongly influenced by water and urea content. It was found that once water had been removed, mechanical properties increased significantly, indicating the formation of new intermolecular forces. SDS was required for processing and consolidation, but, it may restrict formation of new intermolecular forces, if used in excessive quantities. Materials based on optimal additive levels had a tensile strength of 8 MPa, Young’s modulus of 320 MPa and toughness 1.6 MPa m½.en_NZ
dc.identifier.citationVerbeek, C.J.R. & van den Berg, L.E. (2011). Development of proteinous bioplastics using bloodmeal. Journal of Polymers and the Environment, 19(1), 1-10.en_NZ
dc.identifier.doi10.1007/s10924-010-0232-xen_NZ
dc.identifier.urihttps://hdl.handle.net/10289/5401
dc.language.isoen
dc.publisherSpringeren_NZ
dc.relation.isPartOfJournal of Polymers and the Environmenten_NZ
dc.relation.urihttp://www.springerlink.com/content/p20x152838313527/en_NZ
dc.subjectproteinen_NZ
dc.subjectprocessingen_NZ
dc.subjectextrusionen_NZ
dc.titleDevelopment of proteinous bioplastics using bloodmealen_NZ
dc.typeJournal Articleen_NZ
pubs.begin-page1en_NZ
pubs.elements-id35846
pubs.end-page10en_NZ
pubs.issue1en_NZ
pubs.volume19en_NZ
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