Osorio-Ruiz Alex, Avena-Bustillos Roberto J, Chiou Bor-Sen, Rodríguez-González Francisco, Martinez-Ayala Alma-Leticia
Instituto Politécnico Nacional, CEPROBI-IPN, Km 6 Carretera Yautepec-Jojutla, Calle Ceprobi 8, Col. San Isidro, Yautepec, Morelos 62731, México.
Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service and Bioproducts Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 800 Buchanan Street, Albany, California 94710, United States.
ACS Omega. 2019 Nov 8;4(21):19172-19176. doi: 10.1021/acsomega.9b02460. eCollection 2019 Nov 19.
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, 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.
评估了纤维素纳米晶体（CNCs）（12%、24%和36% w/w）对菜籽油分离蛋白膜微观结构、力学性能和热性能的影响。纤维素纳米晶体的加入使薄膜均匀，在1055 cm处出现了新的傅里叶变换红外峰，表明CNCs与蛋白质和甘油的存在及相互作用。CNCs的添加还提高了薄膜的热稳定性，因为其热分解需要更高的温度。此外，由于蛋白质、甘油和CNCs中OH基团之间的强相互作用，添加CNCs导致拉伸强度增加，断裂伸长率值降低。
