聚羟基丁酸酯对大豆蛋白质塑料时效效应的影响  

INFLUENCE OF POLYHYDROBUTYRATE ON AGEING EFFECT OF SOY PROTEIN ISOLATE PLASTICS

作　　者：马晓录[1,2] 成国祥[1] 

机构地区：[1]天津大学材料科学与工程学院,天津300072 [2]河南工业大学机电工程学院,河南郑州450007

出　　处：《河南工业大学学报（自然科学版）》2009年第2期33-36,41,共5页Journal of Henan University of Technology：Natural Science Edition

摘　　要：采用生物可降解聚合物聚羟基丁酸酯(PHB)对大豆蛋白质塑料进行共混改性,探讨了PHB对大豆蛋白质塑料时效效应的影响及改性机理.结果表明,PHB可以抑制大豆蛋白质的吸水率,提高塑料的力学性质稳定性,明显降低其时效效应.这种改性作用与PHB的疏水性以及PHB与大豆蛋白质的相互作用有关.The mechanical stability of soy protein plastics is correlative to its water absorption. The water absorption resulted in great decrease in tensile strength and elastic modulus of the material along with the time delay, which directly influences the practical application. Therefore, biodegradable polyhydrobutyrate （PHB） was used to modify soy protein plastics by blending. Influence of PHB on ageing effect of soy protein plastics and the modification mechanism were investigated. The results showed that PHB can suppress the water absorption rate of soy protein, increase its mechanical stability and greatly decrease the ageing effect. It was suggested that the modification is correlative to the hydrophobicity of PHB and interactions between soy protein and PHB.

关 键 词：大豆蛋白质塑料 PHB 力学性质稳定性 时效效应 

分 类 号：TS201.2[轻工技术与工程—食品科学] TQ325.1[轻工技术与工程—食品科学与工程]