K.U.Leuven Association: General Assembly Industrial Research Fund - “Fuel for Future Tech Transfer” location:Leuven, Belgium date:29 May 2009
Wheat gluten proteins form a visco-elastic mass upon hydration, which make wheat flours suitable for the production of bread and pasta. As a co-product of the wheat starch industry, gluten is available in large amounts at relatively low cost. This, together with its intrinsic properties, makes gluten an ideal candidate for conversion into renewable, bio-based, disposable, high-performance materials.
However, in terms of thermo-mechanical properties current gluten materials are outperformed by all of the available synthetic polymer materials, commodity plastics included. The current status of wheat gluten based materials and fiber reinforced composites is reviewed.