Influence of polycaprolactone-triol addition on thermal stability of soy protein isolate based films

The influence of polycaprolatone-triol (PCL-T) on the thermal degradation properties of soy protein isolate (SPI)-based films was studied by thermogravimetry and infrared spectroscopy under nitrogen atmosphere. The results showed that in the absence of PCL-T the thermal degradation began between 292 °C (pure SPI films) and ca. 264 °C (SPI/SDS films with more than 20% of SDS), and these values decreased further to the range 250-255 °C for SPI/SDS/PCL-T films. At the same time, the temperature of maximum degradation rate (Tmax) decreased from 331 °C (pure SPI film) to ca. 280 °C for SPI/SDS/PCL-T films with 39% PCL-T content. This behavior was also confirmed by the activation energy (E) values associated with the thermal degradation process. Apparently, the low thermal stability of PCL-T as compared to other film constituents, along with its plasticizer characteristics, is responsible for the decreased stability of SPI/SDS/PCL-T films. The FTIR spectra of gas products evolved during the thermal degradation indicated the formation of OH, CO2, NH3 and other saturated compounds, suggesting that the reaction mechanism involved simultaneous scission of the C(O)-O polyester bonds and C-N, C(O)-NH, C(O)-NH2 and -NH2 bonds of the protein.