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

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

11 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Páginas (desde-hasta)19172-19176
Número de páginas5
PublicaciónACS Omega
Volumen4
N.º21
DOI
EstadoPublicada - 19 nov. 2019

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