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

[Image: see text] 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 pe...

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Detalles Bibliográficos
Autores principales: Osorio-Ruiz, Alex, Avena-Bustillos, Roberto J., Chiou, Bor-Sen, Rodríguez-González, Francisco, Martinez-Ayala, Alma-Leticia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2019
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6868583/
https://www.ncbi.nlm.nih.gov/pubmed/31763540
http://dx.doi.org/10.1021/acsomega.9b02460
Descripción
Sumario:[Image: see text] 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.

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