Study of wheat gluten plasticization with fatty acids

By M. Pommet, A. Redl, M. Morel, S. Guilbert. 2003

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Reinforcement of plasticized wheat gluten with natural fibers : From mechanical improvement to deplasticizing effect (2008, background): “Materials are plasticized through the addition of small polar molecule like water, glycerol, sorbitol or fatty acid [5–7], which results in both a better processability and a reduction of the final material brittleness.”
Natural-based plasticizers and biopolymer films: A review (2011, methodology): “A series of saturated fatty acids with different carbon chain length (from 6 to 10 carbons) was added to wheat gluten film in order to evaluate its plasticizing effect [45].”
Protein-based bioplastics: effect of thermo-mechanical processing (2007, methodology): “A protein-based material could bedefined as a stable threedimensional macromolecular network stabilised and strengthened by hydrogen bonds, hydrophobic interactions and disulfide bonds ( Pommet et al. 2003 ).”