Structural investigation and thermal stability of new extruded wheat flour based polymeric materials

Nathalie Leblanc; Redouan Saiah; Eric Beucher; Richard Gattin; Michel Castandet; Jean-Marc Saiter

doi:10.1016/j.carbpol.2007.12.034

Structural investigation and thermal stability of new extruded wheat flour based polymeric materials

Carbohydr Polym. 2008 Sep 5;73(4):548-57. doi: 10.1016/j.carbpol.2007.12.034. Epub 2008 Jan 26.

Authors

Nathalie Leblanc¹, Redouan Saiah², Eric Beucher³, Richard Gattin⁴, Michel Castandet⁴, Jean-Marc Saiter²

Affiliations

¹ Laboratoire Génie des Matériaux (LGMA), Esitpa, Rue Grande, BP 607, 27 106 Val de Reuil Cedex, France. Electronic address: nleblanc@esitpa.org.
² Laboratoire «Polymères, Biopolymères et Membranes», Unité CNRS 6522, équipe L'ECAP, Avenue de l'Université, BP 12, 76 801 Saint Etienne du Rouvray Cedex, France.
³ Centre Régional d'Innovation et de Transfert de technologie Analyses et Surface, Site industriel des Jonquets, 2 chemin du Roy, 27400 Louviers, France.
⁴ Laboratoire Génie des Matériaux (LGMA), Esitpa, Rue Grande, BP 607, 27 106 Val de Reuil Cedex, France.

PMID: 26048220
DOI: 10.1016/j.carbpol.2007.12.034

Abstract

In this study, we compare physical properties of wheat starch and wheat-flour based materials. The comparison has been done using thermogravimetric, calorimetric, X-ray diffraction, mechanic and morphologic experiments conducted on a series of wheat-flour extruded materials. The wheat flour used here can be understood as a by-product of the farm-produce wheat flour. All data obtained by means of these experimental methods allow us to conclude that, basically no significant difference exists between our wheat-flour based and wheat-starch based materials. Only one clear difference occurs for the strain to break value which decreases by about 30% for wheat-flour based materials.

Keywords: Biodegradable material; Cereal flours; DSC; Extrusion; SEM; Thermogravimetry; Thermoplastics; X-ray diffraction.