Structure and Properties of Soy Protein/Wheat Gluten Power Composites
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Abstract:
Soy protein (SP)/wheat gluten power (WGP) composites were prepared via thermo-press-mixing technology, and dynamic mechanical properties, thermal stability, mechanical properties, water absorption, structure and morphology of the composites were investigated. The results showed that hydrogen bonds were formed between soy protein and wheat gluten in SP/WGP composites. Scanning electron microscopy and dynamic mechanical thermal analysis revealed that SP/WGP composites exhibited homogeneous structure, and no new peak appeared, indicating good compatibility and plasticization occurred between soy protein and wheat gluten. When the content of wheat gluten was 3.5%, thermal stability of SP/WGP composites was improved. The tensile strength, elongation at break, and fracture energy of the composites increased by 0.33 MPa, 31.21% and 0.37 kJ/m2, respectively, when compared with non-composite material. Water absorption of SP/WGP composites decreased, which suggested that water resistance of the composites was improved.
