Preparation and Characterization of Chitosan/Soy Protein Isolate Nanocomposite Film Reinforced by Cu Nanoclusters

Kuang, Li; Jin, Shicun; Liu, Xiaorong; Chen, Hui; He, Jing; Li, Jianzhang

doi:10.3390/polym9070247

Cited by 60 publications

(26 citation statements)

References 45 publications

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“…The first stage from 120 to 280°C was mainly attributed to the glycerol degradation . The second stage was from 280 to 450°C, which could be associated with the decomposition of protein backbone . As summarized in Table , the T max1 value of the SPI/G/PCNTs film was higher than that of the neat SPI film.…”

Section: Resultsmentioning

confidence: 93%

Effect of Mussel‐Inspired Poly(Dopamine)‐Functionalized Carbon Nanotubes/Graphene Nanohybrids on Interfacial Adhesion of Soy Protein‐Based Nanocomposites

Kuang

Jin

et al. 2018

Polymer Composites

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The demands for strong integrated biopolymer materials have substantially increased across various industries. In this study, a biomimic strategy was proposed to prepare the poly(dopamine)‐functionalized carbon nanotubes (PDCNTs) via mussel‐inspired chemistry. The graphene dispersion was prepared in aqueous bovine serum albumin solution by ultrasonic treatment through a facile and green approach. Inspired by the excellent integration of mechanical properties and hierarchical nano/microscale structure of natural nacre, we fabricated soy isolate protein (SPI)‐based nanocomposite film with 2D graphene nanosheets and 1D surface‐functionalized PDCNTs through a layer‐by‐layer assembly process. The morphology and thickness of graphene nanosheets were analyzed by atomic force microscopy. The successful surface modification of PDCNTs was confirmed by X‐ray photoelectron spectroscopy and transmission electron microscopy. The cross‐linking hierarchical structure of the SPI hybrid film was observed in scanning electron microscopy images. A combination of multiple interfacial interactions and enhanced adhesion between the PDCNTs‐graphene conjugation and SPI matrix resulted in a remarkable improvement in the mechanical properties of the SPI‐based nanocomposites. When compared with the unmodified film, the tensile strength and elongation at break of the hybrid film were simultaneously increased by 158.93 and 78.67%, respectively. As a result of the enhanced tortuosity effect, the water vapor permeability was significantly reduced by 33.65%. In addition, the resultant film also possessed favorable water resistance, thermal stability, and ultraviolet–visible light barrier behavior. This work provided a novel bio‐inspired interfacial toughening strategy for constructing high performance biopolymer nanocomposites. POLYM. COMPOS., 40:E1649–E1661, 2019. © 2018 Society of Plastics Engineers

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Section: Resultsmentioning

confidence: 93%

Effect of Mussel‐Inspired Poly(Dopamine)‐Functionalized Carbon Nanotubes/Graphene Nanohybrids on Interfacial Adhesion of Soy Protein‐Based Nanocomposites

Kuang

Jin

et al. 2018

Polymer Composites

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“…At the fifth day, the h • were lower than the initial value, the FO3 coated samples showed the highest h • values. The decrease in h • of blueberries was mainly caused by the degradation of anthocyanins during ripening [20]. It indicated that FODF could retard the maturation of blueberries and slow down the decrease of h • .…”

Section: Freeh-keeping Properties Of Filmsmentioning

confidence: 93%

“…The surface color of blueberries were measured using a colorimeter. a and b parameters from CIE Lab scale were recorded and Hue angles (h • ) index was calculated [20]:…”

Section: Color Of the Blueberry Samplesmentioning

confidence: 99%

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Development and Properties of Fish Gelatin/Oxidized Starch Double Network Film Catalyzed by Thermal Treatment and Schiff’ Base Reaction

et al. 2019

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In order to improve the properties of fish gelatin (FG), oxidized starch (OS) was adopted to form hetero-covalent linkage with it based on thermal treatment and the Schiff' base reaction. The effects of different ratios of FG/OS (ranging from 10:1 to 2:1) on the properties of films were investigated. OS improved the mechanical and barrier properties of films significantly, while the moisture content decreased as OS concentration increased. The optimum concentration was obtained at the loading amount of 1.5% (w/v) OS. FT-IR spectra revealed the covalent cross-linking between FG and OS induced by Schiff' base reaction. Moreover, composite films had superior preservation effect on blueberry, according to the results of weight loss, total soluble solids, titratable acidity, and total anthocyanin content. Therefore, this study suggested that FG-OS double network films (FODF) has great potential in the packaging industry. that are maintained by physical effects, including electrostatic action, Van der Waals force, hydrogen bonding, etc. The combing process would be influenced by many parameters such as salts, temperature, and pH values. Compared to that, covalent bond has more permanent and firmer structure [7].Protein-polysaccharide conjugates could be obtained in different ways, such as Maillard reaction, enzymatic catalysis, etc. [8]. As a kind of non-enzymatic browning reactions, Maillard reaction can produce brown substances, [3], which would affect the aesthetics of the package. Enzymes such as laccase and peroxidase have been supplied to covalently cross-link proteins and hydrocolloids for a long time, but the cost should be enhanced to some extent [8].In the current research, fish gelatin (FG) and oxidized starch (OS) were supplied as the film forming substrates. Starch is a popular food material with good film forming properties, especially in consideration of cost, environment, and safety. [9]. However, previous studies have shown that the mixing of gelatin and starch results in the phase separation, which would affect the rheological, processing, and mechanical properties of the mixture [10]. Research showed that the compatibility of starch and gelatin can be improved by the oxidative modification of the starch to increase the content of the carboxyl and carbonyl groups in the starch. The cross-linking between OS and gelatin can improve the microstructure. [11].OS-FG interpenetrating and cross-linking network were successively fabricated by thermal treatment and Schiff' base reaction. The aldehyde groups in oxidized starch could crosslink with amino groups of gelatin by imine group (-C = N-) linkages and form hetero-covalent linkages polymers [12]. Figure S1 in Supplementary Materials illustrated the mechanism of Schiff' base reaction between gelation and oxidized starch. Thus, an improved understanding of the kinetics of the individually steps will lead to better possibilities for film formation with superior mechanical, barrier, and fresh-keeping performance.

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“…Predominant amino acids present in whey were leucine, isoleucine, lysine, tyrosine, cysteine, valine, threonine, tryptophan and histidine [23]. SPI a cheap plant protein of renewable resource, is safe and has good film-forming ability, and biocompatibility [25]. It is widely used as food ingredients owing to their high nutritional and excellent functional properties [26].…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characteriztion of Biodegradable Composite Films from Poly (vinyl alcohol) and Natural Proteins for Food and other Packaging Applications

Subramanian*,

Sangeetha,

Srisugamathi

2019

IJRTE

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Packaging materials provide a means to preserve, protect, merchandise, market and distribute foods. Synthetic polymers are widely and massively used to make packaging materials for diverse applications.The environmental issues due to the non-degradability of the polymer packaging material wastes demands biodegradable and environmental friendly polymers for these applications. Hence increasing research is focussed to manufacture packaging materials from biodegradeable synthetic and natural polymers.The present study involves fabrication of biodegradable composite polymer films by solution casting from natural biopolymers such as whey and soy proteins, and synthetic biocompatible polymer such as poly(vinyl alcohol) using UV light, glutaraldehyde etc as croslinkers, and glycerol as a plasticizes. The prepared films were evaluated for their tensile strength, water vapour permeability, thermal stability, biodegradability, structure, morphology etc. The tensile strength in terms of breaking load and % elongation measured on non standard dimension of the films were in the range 1.6 -4.7 kgf and 75-400 % respectively. Thermogravimetric studies indicated that polymer films were sufficiently thermostable for packaging uses. Soil burial test and X-ray diffraction studies of the films indicated that they were biodegradable and predominantly amorphous respectively. Glutaraldehyde crosslinked composite polymer films were found to have improved antimicrobial properties compared to the uncrosslinked film. The water vapour permeability of the fabricated films were within the acceptable range of values (5.208 -7.81 g/cm2 h * 10-5 ) reported for typical biopolymer films used in packaging applications. The fabricated composite polymer films may be exploited for commercial packaging applications.

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Preparation and Characterization of Chitosan/Soy Protein Isolate Nanocomposite Film Reinforced by Cu Nanoclusters

Cited by 60 publications

References 45 publications

Effect of Mussel‐Inspired Poly(Dopamine)‐Functionalized Carbon Nanotubes/Graphene Nanohybrids on Interfacial Adhesion of Soy Protein‐Based Nanocomposites

Effect of Mussel‐Inspired Poly(Dopamine)‐Functionalized Carbon Nanotubes/Graphene Nanohybrids on Interfacial Adhesion of Soy Protein‐Based Nanocomposites

Development and Properties of Fish Gelatin/Oxidized Starch Double Network Film Catalyzed by Thermal Treatment and Schiff’ Base Reaction

Preparation and Characteriztion of Biodegradable Composite Films from Poly (vinyl alcohol) and Natural Proteins for Food and other Packaging Applications

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