As part of research toward production of protein-based bioplastics, small amplitude oscillatory shear analyses were performed in the temperature sweep mode to examine protein blends in the presence of wheat flour and glycerol.  The elastic modulus (G') of these samples was much higher than the viscous modulus (G?), indicating a strong protein network, except in a transition region where the values of G' and G? changed rapidly.  The ratio of G? to G' for blends containing calcium caseinate and soy protein isolate decreased sharply through the transition region, but increased to a peak in samples containing egg albumin, fish protein isolate, wheat gluten, and whey protein isolate.  Synergistic effects apparently accounted for differences between the results obtained from some of the blends and those expected from the data from the individual proteins.  Temperature sweeps highlight the different properties of protein gels, which should help in the interpretation of the characteristics of novel bioplastics.

Using temperature sweeps to investigate rheology of bioplastics

244th National Meeting (2012)

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