Role of chain entanglements in the electrospinning of wheat protein-poly(vinyl alcohol) blends

Journal of Adhesion

Volumn 83, Issue 8, 2007, Pages 785-798

  Woerdeman, Dara L ^a,b   Shenoy, Suresh ^c   Breger, Dee ^d  

^a DREXEL UNIVERSITY   (United States)

^b R and D Green Materials   (United States)

^c Philip Morris USA Research Center   (United States)

^d Drexel University   (United States)

Author keywords

Biopolymer blends; Chain entanglements; Electrospinning; Fiber forming mechanisms; Gluten fibers; Irreversible reactions; Plant protein polymers; Wheat gluten

Indexed keywords

BIOPOLYMERS; DIFFERENTIAL SCANNING CALORIMETRY; ELECTROSPINNING; ENERGY DISPERSIVE SPECTROSCOPY; POLYVINYL ALCOHOLS; PROTEINS;

BIOPOLYMER BLENDS; GLUTEN FIBER; IRREVERSIBLE REACTIONS;

POLYMER BLENDS;

EID: 34548857645     PISSN: 00218464     EISSN: 15455823     Source Type: Journal    
DOI: 10.1080/00218460701588398     Document Type: Article

References (33)

1. Woerdeman, D. L., Veraverbeke, W. S., Parnas, R. S., Johnson, D., Delcour, J. A., Verpoest, I. and Plummer, C. J. G. (2004) Biomacromolcules, 5, pp. 1262-1269.
2. Gennadios, A. and Weller, C. L. (1990) Food Technol., 44, pp. 63-69.
3. Gontard, N., Guilbert, S. and Cuq, J. L. (1992) J. Food Sci., 57, pp. 90-195.
4. Herald, T. J., Ganasambandam, R., McGuire, B. H. and Hachmeister, K. A. (1995) J. Food Sci., 60, pp. 1147-1151.
5. Roy, S., Weller, C. L., Gennadios, A., Zeece, M. G. and Testin, R. F. (1999) J. Food Sci., 64, pp. 57-60.
6. Larré, C., Desserme, C., Barbot, J. and Gueguen, J. (2000) J. Agric. Food Chem., 48, pp. 5444-5449.
7. Woerdeman, D. L., Ye, P., Shenoy, S., Parnas, R. S., Wnek, G. E. and Trofimova, O. (2005) Biomacromolecules, 6, pp. 707-712.
8. Woerdeman, D. L., Shenoy, S. and Breger, D. (2007) J. Biobased Mater. & Bioenergy, 1, pp. 31-37.
9. Giola, L. Di and Guilbert, S. (1999) J. Agric. Food Chem., 47, pp. 1254-1261.
10. Redl, A., Morel, M. H., Bonicel, J., Guilbert, S. and Vergnes, B. (1999) Rheol. Acta, 38, pp. 311-320.
11. Brault, D., D'Aprano, G. and Lacroix, M. (2000) J. Agric. Food Chem., 48, pp. 5566-5575.
12. Pommet, M., Redl, A., Morel, M. H. and Guilbert, S. (2003) Polymer, 44, pp. 115-122.
13. Hamer, R. J. and van Vliet, T. (2000) Wheat Gluten, pp. 125-131. The Royal Society of Chemistry, Cambridge, UK
14. Veraverbeke, W. S. and Delcour, J. A. (2002) Crit. Rev. Food Sci. Nutr., 42, pp. 179-208.
15. Osborne, T. S. (1907) Publication 84: The Proteins of the Wheat Kernel, Carnegie Institute, Washington, DC, USA
16. Lookhart, G. L. and Bietz, J. A. (1997) J. Cereal Sci., 25, pp. 229-236.
17. Singh, N. K., Donovan, G. R., Batey, I. L. and MacRitchie, F. (1990) Cereal Chem., 67, pp. 150-161.
18. Weegels, P. L., Hamer, R. J. and Schofield, J. D. (1996) J. Cereal Sci., 23, pp. 103-114.
19. Ewart, J. A. D. (1979) J. Sci. Food Agric., 30, pp. 482-492.
20. Graveland, A., Bosveld, P., Lichtendonk, W. J., Marseille, J. P., Moonen, J. H. E. and Scheepstra, A. (1985) J. Cereal Sci., 3, pp. 1-16.
21. Kasarda, D. D. (1989) Wheat is Unique, pp. 277-302. Amer. Assoc. Cereal Chem., St. Paul, MN, USA
22. Cornec, M., Popineau, Y. and Lefebvre, J. (1994) J. Cereal Sci., 19, pp. 131-139.
23. Shenoy, S. L., Bates, W. D., Frisch, H. L. and Wnek, G. E. (2005) Polymer, 46, pp. 3372-3384.
24. Wall, J. S. (1979) Recent Advances in the Biochemistry of Cereals, pp. 275-311. Academy Press, London
25. Shewry, P. R. and Tatham, A. S. (1990) J. Biochemistry, 267, pp. 1-12.
26. Tatham, A. S., Shewry, P. R. and Miflin, B. J. (1984) FEBS Letters, 177, pp. 205-208.
27. Belton, P. S. (1999) J. Cereal Sci., 29, pp. 103-107.
28. MacRitchie, F. (1987) J. Cereal Sci., 6, pp. 259-268.
29. Dobraszczyk, B. J. and Morgenstern, M. P. (2003) J. Cereal Sci., 38, pp. 229-245.
30. Pézolet, M., Bonenfant, S., Dousseau, F. and Popineau, Y. (1992) FEBS, 299, pp. 247-250.
31. Popineau, Y., Bonenfant, S., Cornec, M. and Pézolet, M. (1994) J. Cereal Sci., 20, pp. 15-20.
32. Shenoy, S. L., Bates, W. D. and Wnek, G. (2005) Polymer, 46, pp. 8990-9004.
33. Srinivasan, G. and Reneker, D. H. (1995) Polym. Int., 36, pp. 195-201.