Structure and properties of biodegradable wheat gluten/attapulgite nanocomposite sheets

Wheat gluten (WG) and Attapulgite (ATP) was mixed in acidic solution and freeze-dried, thermally compression-molded to form nanocomposite sheet. The influences of reduction and sonication on structure of wheat gluten were examined by Raman spectrum. The variation of disulfide bonding in wheat gluten show that the sonication is more effective than reduction on the breakage of disulfide bonds, whereas the content of disulfide bonds in the WG sheet molded by sonicated WG powder is the highest in the molded sheets. FT-IR analysis displays that the bands in the range of 1700-1600 cm−1 shift to higher frequency after mixing WG and ATP powders and molding the nanocomposite. The tensile and bending properties of the WG sheet increase with addition of ATP powder, and the properties of the sheet molded by sonicated WG powder decrease for the reduction of the disulfide bonding, but the properties of the sheet can be improved by addition of ATP. The WG/ATP nanocomposite images observed by SEM and TEM show that rod-like ATP particles are evenly dispersed in WG matrix, but the crystal structure of ATP is impervious. The viscoelasticity of the WG sheet declines with addition of ATP particle, and that the α-relaxation of the WG sheet molded by sonicated WG powder shift to high temperature and become broad. Both mass and bending strength of 7 wt% WG/ATP nanocomposite sheet show a decline over a soil exposure time of 20 days.