بهینه‌سازی ویژگی‌های فیزیکی، مکانیکی و حرارتی فیلم نانوکامپوزیت پروتئین میوفیبریل-نانوکریستال سلولز

نوع مقاله: مقاله پژوهشی

نویسندگان

1 استاد، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

2 دانشجو دکتری، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

3 دانشیار، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

4 استادیار، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

چکیده

فیلم های نانوکامپوزیت برپایه پروتئین میوفیبریل ماهی تقویت شده با نانوکریستال‌ سلولز (NCC) به روش قالب گیری تولید شدند. نانوکریستال‌های سلولز در سه سطح (وزنی/وزنی) %6، 4، 2 به ماتریکس پلیمر افزوده شدند. مشخص شد که نانوکامپوزیت‌ محتوی NCC %6 بالاترین میزان استحکام کششی را دارد که در مقایسه با تیمار شاهد حدود %49 بهتر بود. بهبود خواص مکانیکی پلیمر نانوکامپوزیت به تشکیل شبکه محکم نانوذرات سلولز درون بستر پلیمر پروتئینی و برقراری پیوند بین آنها نسبت داده شد. حضور نانوذرات همچنین سبب بهبود خواص سدکنندگی پلیمرهای نانوکامپوزیت شد بطوری که فیلم محتوی NCC %6 نسبت به تیمار شاهد نفوذ پذیری به بخار آب را به میزان %33 کاهش داد. بررسی شاخص‌های تورم پذیری و حلالیت نیز نشان داد که افزودن نانوذرات سلولز، حساسیت به آب پلیمر پروتئینی را کاهش داد که این پدیده در پلیمرهای خوراکی مورد استفاده در بسته بندی بسیار مطلوب است. آنالیز FTIR فیلم های مختلف، تشکیل برهمکنش‌های ملکولی بین نانوذرات و بستر پلیمر را تایید کرد. بررسی شاخص‌های مرتبط با آزمون DSC حاکی از این مطلب بود که پایداری حرارتی نانوکامپوزیت‌های برپایه پروتئین بعد از افزودن نانوکریستال های سلولز بهبود می‌یابد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Optimization of physical, mechanical and thermal properties of myofibrillar protein–cellulose nanocrystal nanocomposite

نویسندگان [English]

  • Bahareh Shabanpour 1
  • Mohsen Kazemi 2
  • S. Mahdi Ojagh 3
  • Parastoo Pourashouri 4
1 Professor., Department of Seafood Processing, Faculty of Fisheries and Environment, Gorgan University of Agricultural Sciences and Natural Resources, Iran
2 Ph. D. Student., Department of Seafood Processing, Faculty of Fisheries and Environment, Gorgan University of Agricultural Sciences and Natural Resources, Iran
3 Associated Prof., Department of Seafood Processing, Faculty of Fisheries and Environment, Gorgan University of Agricultural Sciences and Natural Resources, Iran
4 Assistant Prof., Department of Seafood Processing, Faculty of Fisheries and Environment, Gorgan University of Agricultural Sciences and Natural Resources, Iran
چکیده [English]

Nanocrystalline cellulose (NCC) reinforced fish myofibrillar protein (FMP)-based nanocomposite film was prepared by solution casting. The NCC content in the matrix was varied from 2, 4 and 6% ((w/w) % dry matrix). It was found that the nanocomposite reinforced with 6 wt% NCC content exhibits the highest tensile strength which was increased by 49% compared to the control. The formation of percolated networks of cellulose nanocrystals within protein matrix resulted in improving the mechanical properties of nanocomposites.  Incorporation of NCC also significantly improved water vapor permeability (WVP) of the nanocomposite showing a 33% decrease due to 6 wt% NCC loading. The moisture sorption and water solubility studies revealed that the addition of cellulose nanocrystals reduced the moisture affinity of FMP, which is very favorable for edible packaging applications. Molecular interactions between FMP and NCC were supported by Fourier Transform Infrared Spectroscopy. Investigation of DSC factors (Tg, Tc, Tm) shown that thermal stability of FMP-based nanocomposite films was improved after incorporation of NCC.

کلیدواژه‌ها [English]

  • Myofibrillar protein
  • Nanocrystalline cellulose
  • Nanocomposite
  • mechanical properties
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