Process optimization and improvement of wheat protein fiber mechanical properties through microwave by response surface methodology

Separating gluten and gliadin from wheat gluten,the fibers were spinned according to gluten ∶ gliadin( w/w) = 1∶1,protein concentration of 15% and the coagulation time of 20 min.The spinning dope was modified by microwave to improve the fibers 'mechanical properties and optimize the process. Based on the single factor experiment,three parameters including microwave power,time and p H were optimized using Box- Behnken central composite design and response surface methodology for achieving maximum of breaking tenacity and elongation at break.The optimum process condition was microwave 206 W,microwave time 3 min,p H = 8.The modified fibers' breaking tenacity was 0.69 c N / dtex and elongation at break was 23.37%. Compared with the control group,breaking tenacity of fiber increased by 19% and the elongation increased by 302.43%. Therefore,microwave can significantly improve the mechanical properties of wheat protein fiber.