A new crosslinked protein fiber from gliadin and the effect of crosslinking parameters on its mechanical properties and water stability

BACKGROUND: Although several cereal proteins have been used to develop fibers and films, it has not been possible to obtain protein materials with good mechanical properties and water stability, even after crosslinking. Previously, high concentrations of glutaraldehyde were used to improve the mechanical properties of protein fibers but the effect of crosslinking conditions on the properties of the crosslinked materials has not been studied in detail. RESULTS: Low concentrations of glutaraldehyde can be used to improve the mechanical properties and water stability of gliadin fibers. Quantitative relationships that can predict the breaking tenacity of the fibers at various crosslinking conditions are developed. Glutaraldehyde crosslinking is more resistant to hydrolysis in neutral pH than under acidic conditions in terms of increasing and retaining the breaking tenacity. The crosslinked fibers show improved resistance to hydrolysis over poly(lactic acid) fibers in aqueous dispersions at pH = 4 and 7 at 50 and 90 °C, respectively. CONCLUSIONS: This study shows that low concentrations of glutaraldehyde can impart excellent mechanical properties to gliadin fibers. The quantitative relationships developed can be used to select the crosslinking conditions such low glutaraldehyde concentration and high temperature or vice versa to obtain the desired improvement in mechanical properties or water stability. Copyright © 2008 Society of Chemical Industry