Table 2 Mechanical properties at different compression strains

From: Effects of multi-functional additives during foam extrusion of wheat gluten materials

Samples

σy10%1 (kPa)

σ10%2 (kPa)

σ30% (kPa)

σ50% (kPa)

E10%3 (MPa)

E30% (MPa)

E50% (MPa)

Af10%4 (%)

Af30% (%)

Af50% (%)

WG/G

52±24bc

259 ± 34c

727 ± 44d

1675 ± 64e

4.1 ± 1.7d

3.6 ± 0.6d

0.04 ± 0.02b

84.8 ± 0.2bc

87.1 ± 0.7b

87.1 ± 0.8b

WG/G/ABC

18 ± 9a

108 ± 8b

308 ± 26b

721 ± 102b

0.78 ± 0.33a

0.28 ± 0.01a

0.02 ± 0.01b

83.3 ± 1.6abc

85.2 ± 0.7a

87.5 ± 0.5b

WG/G/ABC/1GA

17 ± 8a

120 ± 24b

355±92bc

1323±709abcd

0.35 ± 0.32a

0.31 ± 0.29a

0.04 ± 0.01b

82.4 ± 0.7a

85.5 ± 0.8a

88.3 ± 1.5b

WG/G/ABC/5GA

63 ± 2c

221 ± 8c

583 ± 50c

1292 ± 152c

4.1 ± 0.5d

3.2 ± 0.1d

0.008 ± 0.001a

87.3 ± 0.1d

90.2 + ± 0.1d

92.5 + ± 0.4d

WG/G/ABC/1CA

30±8ab

109 ± 13b

314 ± 5b

723 ± 25b

2.0 ± 0.5bc

1.7 ± 0.3c

0.02 ± 0.01b

81.4 ± 0.5a

84.7 ± 0.1a

86.6 ± 0.1ab

WG/G/ABC/5CA

20 ± 5a

72 ± 16a

216 ± 14a

534 ± 82a

1.4 ± 0.2b

1.0 ± 0.1b

0.11 ± 0.05c

83.4 ± 0.7b

84.7 ± 0.7a

84.2 ± 1.2a

WG/G/ABC/1GNP

60 ± 2c

192 ± 38c

530 ± 105c

1212 ± 238d

4.4 ± 0.3d

6.7 ± 0.7e

0.19 ± 0.10c

84.2 ± 0.5bc

87.3 ± 0.1b

89.1 ± 1.2bc

WG/G/ABC/5GNP

30 ± 3b

96±10ab

319 ± 3b

902 ± 60c

2.0 ± 0.1c

3.4 ± 0.6d

0.23 ± 0.19c

85.0 ± 0.4c

87.9 ± 0.1c

90.4 ± 0.2c

  1. Note: Different letters (a–e) within each column mean that the values are significantly different (P < 0.05).
  2. 1σy10%: Yield strength at 10% of deformation.
  3. 2σ10%: Maximum compression strength at 10% deformation.
  4. 3E10%: Elastic modulus at 10% deformation.
  5. 4Af10%: Hysteresis loss rate at 10% deformation.