Structural changes as a result of processing in thermoplastic bloodmeal

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dc.contributor.authorVerbeek, Casparus Johan R.
dc.contributor.authorvan den Berg, Lisa E.
dc.date.accessioned2012-06-26T23:30:21Z
dc.date.available2012-06-26T23:30:21Z
dc.date.issued2012
dc.description.abstractBloodmeal (BM) can be thermoplastically processed resulting in a material with good mechanical properties by using a correct combination of additives. In this article, combinations of water, sodium sulfite (SS), sodium dodecyl sulfate (SDS), and urea were compounded with BM, and water absorption, solubility, thermal stability, and protein secondary structure were assessed. Thermal stability of processed plastics was reduced when using 2 or 3 pphbm (parts per hundred parts BM) SS and 20 pphbm urea, mostly indicative of a reduction in covalent crosslinking. SS was required for chain mobility during processing, however, without sufficient plasticization degradation will occur instead of melt formation. SDS further improved processability and consolidation leading to increased water absorption and solubility, indicative of a reduction in chain interactions. It was found that BM proteins are highly denatured and thermoplastic processing reduced ordered structures further. Additional minor structural changes occurred as a result of reduced covalent and noncovalent interactions after processing. It was concluded that the increase in water absorption and solubility was due to changes in intermolecular and intramolecular interactions, rather than substantial structural changes.en_NZ
dc.identifier.citationVerbeek, C.J.R. & van den Berg, L.E. (2012). Structural changes as a result of processing in thermoplastic bloodmeal. Journal of Applied Polymer Science, 125(S2), E347-E355.en_NZ
dc.identifier.doi10.1002/app.36964
dc.identifier.urihttps://hdl.handle.net/10289/6429
dc.language.isoen
dc.publisherWileyen_NZ
dc.relation.isPartOfJournal of Applied Polymer Scienceen_NZ
dc.relation.urihttp://onlinelibrary.wiley.com/doi/10.1002/app.36964/abstracten_NZ
dc.subjectextrusionen_NZ
dc.subjectbiopolymersen_NZ
dc.subjectcrosslinkingen_NZ
dc.titleStructural changes as a result of processing in thermoplastic bloodmealen_NZ
dc.typeJournal Articleen_NZ
pubs.begin-page347en_NZ
pubs.elements-id37669
pubs.end-page355en_NZ
pubs.issueS2en_NZ
pubs.volume125en_NZ
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