Extrusion processing of zein to provide higher value with improved process ability

International Conference and Exhibition on Biopolymers & Bioplastics

August 10-12, 2015 San Francisco, USA

Gordon Selling

Scientific Tracks Abstracts: J Material Sci Eng

Abstract :

Corn protein (zein) is one of the main co-products of corn bio-ethanol production and is known to have good film forming
properties. However, zein also has deficiencies that may limit its applicability in the food packaging market. The properties
of zein based articles will change on exposure to moisture and chemical modification is necessary to reduce the impact of
moisture. Various techniques have been developed to achieve improved properties, however much of this work has been done
in solution. In order to develop a successful food packaging product, in addition to product value, the process being utilized
must use the most economical techniques. Extrusion processing is perhaps the most economical method for processing
polymeric materials. Research will be presented demonstrating how extrusion processing affects the properties of zein articles.
Extrusion processing at temperatures of up to 140°C can be performed with minimal reduction in product value. Zein can be
recycled using extrusion processing to deliver articles with good properties. The impact of temperature and recycling on zein
was carried out at temperatures from 100 – 300 °C and up to 7 passes through the extruder at an extrusion temperature of 140°C.
Molecular weight, secondary structure, and tensile properties were measured under all sets of conditions. Zein can be altered
chemically using reactive extrusion techniques to provide higher valued articles. Solvent resistance and tensile properties were
evaluated on the chemically altered zein. The information presented will be of value to scientists and companies interested in
utilizing extrusion processing of their biobased materials.

Biography :

Gordon Selling is a Lead Scientist working for the United States Dept. of Agriculture’s Agricultural Research Service in Peoria, IL since 2003. He received his PhD in
Organic Chemistry from the University of Illinois – Urbana/Champaign in 1988. In his current work he performs research on developing new higher value products
using corn/soy/pennycress/cotton protein and corn starch. His research focus is on electrospinning chemically modified proteins, chemically modifying proteins
using reactive extrusion and producing starch graft co-polymers. Prior to working in Peoria, he worked for E.I. DuPont for 15 years. At DuPont he worked in their
spandex fiber business. He worked on developing new polymers and additives that produced higher value fibers.