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Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl2 on the Rheological Properties of Cross-Linked Protein and Oxirane
المؤلفون المشاركون
Alamri, Mohammed S.
Hussain, Shahzad
Muhammad, Abd al-Latif A.
Ibraheem, Mohamed A.
Abdo Qasem, Akram A.
المصدر
International Journal of Polymer Science
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-11، 11ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-03-18
دولة النشر
مصر
عدد الصفحات
11
التخصصات الرئيسية
الملخص EN
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.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Muhammad, Abd al-Latif A.& Hussain, Shahzad& Alamri, Mohammed S.& Ibraheem, Mohamed A.& Abdo Qasem, Akram A.. 2018. Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl2 on the Rheological Properties of Cross-Linked Protein and Oxirane. International Journal of Polymer Science،Vol. 2018, no. 2018, pp.1-11.
https://search.emarefa.net/detail/BIM-1175432
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Muhammad, Abd al-Latif A.…[et al.]. Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl2 on the Rheological Properties of Cross-Linked Protein and Oxirane. International Journal of Polymer Science No. 2018 (2018), pp.1-11.
https://search.emarefa.net/detail/BIM-1175432
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Muhammad, Abd al-Latif A.& Hussain, Shahzad& Alamri, Mohammed S.& Ibraheem, Mohamed A.& Abdo Qasem, Akram A.. Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl2 on the Rheological Properties of Cross-Linked Protein and Oxirane. International Journal of Polymer Science. 2018. Vol. 2018, no. 2018, pp.1-11.
https://search.emarefa.net/detail/BIM-1175432
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1175432
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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