Instituto de Biotecnología, Universidad del Papaloapan, Av. Circuito Central 200, Col. Parque Industrial, C.P. 68301, Tuxtepec, Oaxaca, Mexico.
Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Departamento de Ingeniería Química y Bioquímica, Calzada, Dr. Víctor Bravo Ahuja No. 561, Col. Predio el Paraíso, Tuxtepec, Oaxaca C.P. 68350, Mexico.
Int J Biol Macromol. 2021 Sep 30;187:35-42. doi: 10.1016/j.ijbiomac.2021.07.112. Epub 2021 Jul 20.
The main aim of the present study was to characterize banana starch films reinforced with nanoparticles from plantain rachis. Nanoparticles were obtained by acid hydrolysis and sonication, exhibiting a mean hydraulic diameter of about 60 nm. Scanning electron microscopy micrographs showed that the nanoparticle thickness ranged between 9.8 and 22.3 nm. The thermal gravimetric analysis showed that nanoparticles are thermally stable for temperatures up to 340 °C. Films were made for different fractions of nanoparticles (0.0, 1.75, 2.5, and 4.0%) relative to total solids, and glycerol was used as a plasticizer. The influence of the addition of nanoparticles to starch films on the morphology, water vapor permeability (WVP), and mechanical properties of the nanocomposites films was explored. Cellulose nanoparticles reduced the WVP, and increased the tensile strength and flexibility of the starch films. FTIR analysis of films was used to show that nanoparticles improved the molecular organization of starch chains. It was proposed that nanoparticles acted as a crosslinked for starch chains via hydrogen bonding effects.
本研究的主要目的是表征用来自芭蕉茎的纳米粒子增强的香蕉淀粉膜。纳米粒子通过酸水解和超声处理获得，表现出约 60nm 的平均水力直径。扫描电子显微镜照片显示，纳米颗粒的厚度在 9.8 至 22.3nm 之间。热重分析表明，纳米粒子在高达 340°C 的温度下热稳定。对于不同分数的纳米粒子（相对于总固体的 0.0、1.75、2.5 和 4.0%）制备了薄膜，并使用甘油作为增塑剂。研究了纳米粒子对淀粉膜形态、水蒸气透过性（WVP）和纳米复合材料膜力学性能的影响。纤维素纳米粒子降低了 WVP，并提高了淀粉膜的拉伸强度和柔韧性。对薄膜的傅里叶变换红外（FTIR）分析表明，纳米粒子通过氢键作用改善了淀粉链的分子组织。提出纳米粒子通过氢键作用充当淀粉链的交联剂。
