淀粉-聚乙烯醇-大豆蛋白改性蒙脱土复合薄膜的结构与性能研究  

Structure and Physical Properties of Starch- Polyvinyl Alcohol- Soy Protein Coated Montmorillonite Nanocomposite Films

作　　者：周剑敏[1] 汤晓智[1] 

机构地区：[1]南京财经大学食品科学与工程学院,南京210046

出　　处：《中国粮油学报》2015年第5期29-33,40,共6页Journal of the Chinese Cereals and Oils Association

基　　金：江苏省自然科学基金(BK2012471);江苏高校优秀科技创新团队(苏教科【2013】10号)

摘　　要：通过大豆蛋白对天然蒙脱土进行改性,制备淀粉-聚乙烯醇-大豆蛋白改性蒙脱土复合薄膜。利用X射线衍射(XRD),透射电子显微镜(TEM)分析其结构,并且对复合薄膜的机械性能和水蒸气阻隔性能进行了研究。结果表明,当蒙脱土经大豆蛋白改性,黏土层之间的分子间力降低;淀粉、聚乙烯醇、黏土层间的相容性增加,这导致黏土片层在聚合物基质中更好的分散,形成了剥离程度较高的纳米结构。纳米结构的形成,使淀粉/聚乙烯醇薄膜水蒸气透过性显著下降,拉伸强度增加,断裂伸长率下降。Starch - polyvinyl alcohol - soy protein coated with montmorillonite nanocomposite films have been prepared by melt extrusion. The structure and morphology of the nanocomposite have been studied by X -ray diffraction and transmission electron microscopy. The mechanical and water barrier properties have been also investigated. The results indicated that the coating of soy protein onto the clay surface decreased the intermolecular forces within the clay layers, while increased the compatibility among starch, polyvinyl alcohol and the clay layers, which leaded to good dispersion of clay layers in polymer matrix. The formed highly exfoliated nanostructure decreased water vapor permeability and increased tensile strength, as well as decreased the elongation at break.

关 键 词：淀粉 聚乙烯醇 大豆蛋白改性蒙脱土 复合薄膜 

分 类 号：TQ206.4[化学工程—有机化工]