Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl2 on the Rheological Properties of Cross-Linked Protein and Oxirane

A A Mohamed,M A Ibraheem,M S Alamri,S Hussain,Akram A Abdo Qasem

doi:10.1155/2018/9670565

Abstract

Amidolysis of oxirane group of epoxidized sesame, sunflower, and cottonseed oils was achieved by reaction with primary amide of millet and gluten proteins. Gluten is a coproduct of wheat starch industry and available commercially. Millet is a major part of the staple food of the semiarid region of the tropics. Gluten is a mixture of glutenins and gliadins rich in glutamine residues; however, millet is rich in glutamine and leucine. We have taken advantage of the available primary amide of glutamine for cross-linking with the oxirane of sunflower, sesame, and cottonseed oils under controlled conditions to give a resin of amidohydroxy of gluten and millet proteins. Cross-linking gave a resin with a wide range of textural properties. The texture of the resin was dependent on the source of the oxirane, the amide group, and the amount of the catalyst (ZnCl2). The thermal properties, textural, solubility, and rheological properties were determined as well as the reaction time. The data showed direct relationships between the ZnCl2, nature of oil, and protein type and the properties of the final resin. Consistently, the results pointed to similarity among the outcome of the reactions between sesame and sunflower oils. Depending on the amount of ZnCl2, the texture of the resin can range from viscose to rubbery. The reaction time was influenced by oxirane source, protein type, and catalyst and ranged from 30 min to 4 hr.

Highlights

The development and use of biodegradable plastics in packaging for environmental protection have been stimulated by public concerns and interest [1]
The analysis of the epoxidized oils showed that sunflower oil exhibited the highest number of oxirane groups as displayed by the Fourier Transform Infrared (FTIR) scan of the three oils followed by the sesame oil and cottonseed oil (Figure 1)
Sunflower oil exhibited textural and thermal properties better than sesame and cottonseed oils elicited by the higher amounts of oxirane tan δ tan δ

Summary

Introduction

The development and use of biodegradable plastics in packaging for environmental protection have been stimulated by public concerns and interest [1] This has been instigated by the polluting effect of nondegradable synthetic polymers in ocean and landfills. Consumer demands and rising petroleum prices are inspiring the utilization of environmentally friendly packaging as an alternative to nonrenewable resources originating from agricultural sources. These materials, can be classified into three groups: (1) extracted directly from agricultural raw materials (e.g., protein, starch, or lipids); (2) produced by microorganisms (e.g., polyhydroxyalcanoates, poly-3-hydroxybutyrate); and (3) synthesized from bioderived monomers (such as polylactic acid).

Methods

Results

Conclusion