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http://dx.doi.org/10.12772/TSE.2012.49.3.189

Effect of Mercaptoethanol on the Wet Spinning of Wheat Gliadin Fiber  

Kwak, Hyo Won (Department of Biosystems & Biomaterials Science and Engineering, Seoul National University)
Yun, Na Kyong (Department of Biosystems & Biomaterials Science and Engineering, Seoul National University)
Lee, Da Jeong (Department of Biosystems & Biomaterials Science and Engineering, Seoul National University)
Lee, Ki Hoon (Department of Biosystems & Biomaterials Science and Engineering, Seoul National University)
Publication Information
Textile Science and Engineering / v.49, no.3, 2012 , pp. 189-193 More about this Journal
Abstract
Wheat gliadin is an ethanol-soluble fraction of wheat protein. It has several intramolecular disulfide bonds, which are cleavable by reductants such as 2-mercaptoethanol. We added 2-mercaptoethanol into the dope solution prepared by dissolving wheat gliadin in DMSO. The dope solution was spun into an acetone/methanol coagulation bath. The viscosity of the dope solution was increased and the spinnability was also improved by the addition of 2-mercaptoethanol. A maximum draw ratio of 3.5 was achieved with the addition of 2-mercaptoethanol whereas, that of non-added fiber was only 2. Furthermore, the mechanical properties of the fiber were slightly improved by the addition of 2-mercaptoethanol. These positive effects are due to the increase of chain entanglement by the cleavage of intramolecular disulfide bonds.
Keywords
wheat protein; gliadin; 2-mercaptoethanol; disulfide bond; protein fiber;
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Times Cited By KSCI : 1  (Citation Analysis)
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