Influence of Proteins on the Mechanical Properties of Agro‐Based Materials

A new biodegradable thermoplastic material based on a wheat flour byproduct has been developed. The influence of protein content in wheat flour on the mechanical properties of the material has been investigated. For protein content between 4 % and 10%, no influence of the protein content was evidenced, whereas beyond 10 % w/w of proteins in the wheat flour, the mechanical properties of agrobased materials decrease, thus confirming the advantage of using a wheat flour byproduct (i.e. with protein content below 8% w/w).