Keywords

Wheat Gluten Protein, Rotorless Vulcanizer, Cross-Linking Reaction, Reaction Activation Energy, Disulfide Bond

Abstract

Wheat gluten protein raw powder was pre-pressed into discs, the cross-linking process was studied using a rotorless vulcanizer, and the disulfide bonds in wheat gluten protein were characterized using Raman spectroscopy. Based on the rubber vulcanization mechanism, the effects of molding temperature, disc thickness, and vulcanization temperature on the cross-linking process of wheat gluten protein were studied. The research results show that: the molding temperature and the thickness of the disc have little effect on the cross-linking speed, but the reaction activation energy increases with the increase of the pre-pressing temperature; as the vulcanization temperature increases, the vulcanization plateau period shortens, and the cross-linking The reaction rate constant increases.

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Original research done by Wang Xuehong, Pan Yongkang, Wang Qinghai, Yuan Qiaolong

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