Application of Plant Proteins as Thermoplastics

The market for biologically degradable polymers is expected to increase within the coming years. Because of their functionality, plant proteins can meet basic requirements for the plastification of polymers in extruders. This paper presents the rheological properties of native plant protein isolates in a mixer-kneader-system. Thermomechanical and kinetic properties were recorded. Molecular changes due to kneading of the samples were evaluated.