Processability and mechanical properties of bioplastics produced from decoloured bloodmeal

Abstract

AbstractBloodmeal is a protein‐rich coproduct of the meat industry and can be converted into a thermoplastic. A solution of peracetic acid can be used to degrade colored compounds in bloodmeal, yielding a light yellow material. This causes an increase in β‐sheets in the protein's secondary structure, but the addition of sodium dodecyl sulfate (SDS) and triethylene glycol (TEG) reduced α‐helical and β‐sheet content, thereby increasing random coils. Without SDS, chains were less capable of folding into these structures, preventing sufficient intermolecular interactions and chain entanglement, leading to low specific mechanical energy input (SME) during extrusion, and poor consolidation. The whiteness of molded samples showed no correlation with SME during extrusion or the degree of consolidation after extrusion; however, they were observed to have a higher level of whiteness with increasing TEG content and should be considered as a secondary process not directly linked to extrusion. Increasing the amount of water during extrusion increased the Young's modulus (E) by facilitating formation of new interactions, while increasing TEG decreased E as a result of plasticization. The action of SDS on destabilizing electrostatic and hydrophobic interactions was beneficial to extrusion, although it had no further effect during injection molding. TEG had virtually no effect on tensile strength, although it was required for flow and facilitated the formation of strong interactions after water had been evaporated during conditioning.