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首页> 外文期刊>Journal of Polymers and the Environment >Biodegradable Complex Polymers from Casein and Potato Starch
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Biodegradable Complex Polymers from Casein and Potato Starch

机译：酪蛋白和马铃薯淀粉的可生物降解复合聚合物

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Potato starch was blended with defatted milk in proportions providing a 4:1, 3:1, 2:1, 1:1, 1,:2, 1:3, and 1:4 starch/casein ratio. Precipitation was achieved by addition of either hydrochloric acid or leaven. Composition of precipitated products was determined based on elemental analysis for nitrogen. Generally, differences between attempted and achieved casein-to-starch proportions did not exceed 10%. Products coprecipitated with hydrochloric acid were slightly richer in casein than products obtained with leaven. Aqueous solubility, water binding capacity, IR spectra, and thermal analysis (thermogravimetry, TG, and differential thermogravimetry, DTG) were recorded for the precipitates. Analyses revealed that the precipitates were not simple physical mixtures of the components. Partial insolubility in 7 M aqueous urea showed that casein and potato starch are chemically bound. Comparison of the spectra and thermograms suggested that complexes of the 1:1 composition were formed constituting a nucleus of the aggregates carrying excessive amounts of either starch or casein.
机译：马铃薯淀粉与脱脂牛奶按一定比例混合，淀粉/酪蛋白比例为4：1、3：1、2：1、1：1、1：2、1：3和1：4。通过加入盐酸或发酵剂实现沉淀。基于氮的元素分析确定沉淀产物的组成。通常，酪蛋白与淀粉的尝试比例与获得比例之间的差异不超过10％。与盐酸共沉淀的产品中酪蛋白的含量要比用酵素获得的产品稍丰富。记录沉淀物的水溶性，水结合能力，IR光谱和热分析（热重法，TG和差示热重法，DTG）。分析表明，沉淀物不是组分的简单物理混合物。在7 M尿素水溶液中的部分不溶性表明酪蛋白和马铃薯淀粉是化学结合的。光谱和热谱图的比较表明，形成了1：1组成的复合物，构成了携带过量淀粉或酪蛋白的聚集体的核。

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