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Use of Different Proteins to Produce Biodegradable Films and Blends

机译：使用不同的蛋白质生产可生物降解的薄膜和混合物

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摘要

The objective of this study was to develop, characterize and evaluate biodegradable films produced from different proteins and their blends. The proteins of hake (Cynoscion guatacupa), obtained by the process of pH variation, as well as gluten and zein proteins were used in this study. The hake protein films (HF) showed the highest tensile strength (TS) and solubility in water, while the gluten films (GF) presented the higher elongation at break comparing to the others. The blend (BL) produced with hake and gluten (BL H/G) showed higher TS, water vapor permeability and elongation (WVP), and lower water solubility than HF. BL H/G still showing good thermal properties and its biodegradability occurred in less than 10days. The zein film presented more crystalline zones and less mechanical properties when compared to the others. The zein blends with gluten (BL Z/G) presented higher elongation and WVP, and lower solubility when compared to ZF. These changes indicate that the BL Z/G may be an alternative to improve the properties of individual zein films. The BL Z/G showed complete biodegradability in less than 40days, while the zein films showed about 75% degraded in 60days. The BL H/G presented good mechanical and thermal resistance, with Delta H superior to the other films, also showed complete biodegradability in less than 10days, proving to be the most promising blend for the development of sustainable materials for food packaging.
机译：这项研究的目的是开发，表征和评估由不同蛋白质及其混合物制成的可生物降解薄膜。本研究中使用了通过pH变化获得的无须鳕蛋白（Cynoscion guatacupa）以及面筋和玉米醇溶蛋白。鳕鱼蛋白膜（HF）表现出最高的拉伸强度（TS）和在水中的溶解度，而麸质膜（GF）则显示出更高的断裂伸长率。用无须鳕和面筋（BL H / G）生产的共混物（BL）与HF相比，具有更高的TS，更高的水蒸气透过率和伸长率（WVP），以及更低的水溶性。 BL H / G仍显示出良好的热性能，其生物降解性在不到10天的时间内就发生了。与其他玉米蛋白膜相比，玉米蛋白膜具有更多的结晶区和更低的机械性能。与ZF相比，玉米蛋白与面筋的混合物（BL Z / G）表现出更高的伸长率和WVP，以及更低的溶解度。这些变化表明，BL Z / G可能是改善单个玉米蛋白膜性能的替代方法。 BL Z / G在不到40天的时间内即可显示出完全的生物降解性，而玉米醇溶蛋白膜在60天内可降解约75％。 BL H / G具有良好的机械和耐热性，其中Delta H优于其他薄膜，并且在不到10天的时间内即可表现出完全的生物降解性，被证明是开发食品包装可持续材料的最有希望的混合物。

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