کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6402829 1330891 2015 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Development and characterization of soy protein films incorporated with cellulose fibers using a hot surface casting technique
ترجمه فارسی عنوان
توسعه و مشخص ساختن پروتئین سویا که با فیبرهای سلولز ترکیب شده است با استفاده از تکنیک ریخته گری گرم
کلمات کلیدی
پروتئین سویا، پروتئین کامپوزیت فیلم، سلولز، دی اکسید تیتانیوم، ویژگی های مکانیکی،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Cellulose- or TiO2-soy protein composite films were prepared by hot surface casting.
- Cellulose fibers were extracted using acid/alkaline and homogenization treatments.
- Mechanical, barrier, microstructural, and IR properties were evaluated.
- Relative humidity affected significant material properties of both composite films.

In this study, cellulose-soy protein isolate (SPI) composite films were prepared using a hot surface casting technique. The cellulose microfibrils for the films were extracted from soybean pods and stems using a combined acid-alkaline hydrolysis and high-pressure homogenization treatment. For comparison, TiO2-SPI composite films were also prepared using TiO2 nanoparticles as filler. Mechanical and barrier properties (water vapor, and oxygen permeability) of these files were evaluated under different relative humidity (RH) conditions. In general, tensile strength (TS) and Young's modulus (YM) decreased and elongation at break (EAB) increased with increasing RH. Among the composites tested, the 5 g:95 g fiber:SPI film exhibited significant (p-value < 0.05) improvements in TS and YM but decreased EAB as compared to the neat SPI. By contrast, TiO2 composites possessed similar TS, YM, and EAB values as the control film. Barrier properties were comparable across all samples, and decreased with increasing RH. Samples were characterized using Fourier transform infrared spectroscopy, scanning electron microscopy, and atomic force microscopy.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 60, Issue 1, January 2015, Pages 162-170
نویسندگان
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