Mechanical and Thermal Behavior of Canola Protein Isolate Films As Improved by Cellulose Nanocrystals

Alex Osorio-Ruiz, Roberto J. Avena-Bustillos, Bor Sen Chiou, Francisco Rodríguez-González, Alma Leticia Martinez-Ayala

Research output: Contribution to journalArticlepeer-review

11 Scopus citations

Abstract

The effects of cellulose nanocrystals (CNCs) (12, 24, and 36% w/w) on the microstructure and mechanical and thermal properties of canola protein isolate films were evaluated. The incorporation of cellulose nanocrystals led to homogeneous films, and new Fourier transform infrared peaks appeared at 1055 cm-1, indicating the presence and the interaction of CNCs with proteins and glycerol. The addition of CNCs also improved the thermal stability of the films, since higher temperatures were required for their thermal decomposition. In addition, CNC addition resulted in an increase in tensile strength and a decrease in elongation at break values due to strong interactions between the OH groups in proteins, glycerol, and CNCs.

Original languageEnglish
Pages (from-to)19172-19176
Number of pages5
JournalACS Omega
Volume4
Issue number21
DOIs
StatePublished - 19 Nov 2019

Fingerprint

Dive into the research topics of 'Mechanical and Thermal Behavior of Canola Protein Isolate Films As Improved by Cellulose Nanocrystals'. Together they form a unique fingerprint.

Cite this