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乙二醇提高大豆蛋白/纳米纤维素 复合材料相容性的研究(PDF)

《南京林业大学学报(自然科学版)》[ISSN:1000-2006/CN:32-1161/S]

Issue:
2015年06期
Page:
143-147
Column:
研究论文
publishdate:
2015-11-30

Article Info:/Info

Title:
Effect of ethylene glycol on the compatibility of the soy protein/nano-crystalline cellulose composite
Article ID:
1000-2006(2015)06-0143-05
Author(s):
CHEN Minzhi CHEN Yan ZHOU Xiaoyan*
College of Materials Science and Engineering, Nanjing Forestry University, Nanjing 210037, China
Keywords:
soy protein nano-crystalline cellulose ethylene glycol compatibility
Classification number :
TB383
DOI:
10.3969/j.issn.1000-2006.2015.06.025
Document Code:
A
Abstract:
This study mainly focused on the composites of the soy protein and nanocellulose, especially on the effect of ethylene glycol as an additive on the compatibility of the composites. By using infrared spectra and thermal analysis, the mechanism of the improved compatibility by ethylene glycol was analyzed. The results revealed that the hydrogen bonding formed between hydroxyl on ethylene glycol and amide Ⅰ on soy protein, indicated by the red shift of hydroxyl and amide Ⅰ from 3 420 cm-1 and 1 641 cm-1 to 3 272 cm-1 and 1 626 cm-1 after hot pressing, respectively. Further more, slight red-shifted amide Ⅰ indicated an enhanced hydrogen bonding after addition of nanocellulose. The thermal analysis revealed that boiling points of water and ethlylene glycol were elevated in presence of nanocellulose, and it also indicated that the small molecules helped the formation of hydrogen bonding. Finally, a mechanism was proposed that the ethylene glycol acts as a“bridge” between the soy protein and nanocellulose by hydrogen bonding, which makes the two components compatible with each other.

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Last Update: 2015-11-30