Keywords

Wheat Protein, Degradable Plastic, Rheological Behavior, Structure

Abstract

Based on the latest results of the author’s research on the dynamic rheological behavior of wheat protein solutions, the biaxial tensile rheological behavior of plasticized wheat proteins, and the preparation and properties of wheat protein plastics, the effects of pH, temperature, etc. on the dynamic rheology of wheat protein solutions are explained. The influence of behavior; According to the Hybrid model, the contribution of the rotational motion, bending motion, high-frequency dissipation of gliadin molecules to the rheological behavior was investigated; the deformation speed, protein content, network formation time and plasticizing protein were analyzed on the biaxial The relationship between the extensional rheological behavior and the formation mechanism of fractal protein network was clarified; the influence of process parameters, cross-linking, chemical modification, etc. on the micromorphology and macroscopic properties of wheat protein plastics prepared by hot pressing method were discussed.

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Original research done by Song Yihu**, Zheng Qiang**

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