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首页> 外文期刊>Journal of Applied Polymer Science >Impact of fermentation residues on the thermal, structural, and rheological properties of polyhydroxy(butyrate-co-valerate) produced from cheese whey and olive oil mill wastewater
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Impact of fermentation residues on the thermal, structural, and rheological properties of polyhydroxy(butyrate-co-valerate) produced from cheese whey and olive oil mill wastewater

机译：发酵残留物对干酪乳清和橄榄油厂废水中产生的聚羟基丁酸-共-戊酸酯的热，结构和流变性质的影响

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摘要

The effects of recovered residues on the characteristics of polyhydroxy(butyrate-co-valerate) (PHBV) produced from mixed microbial cultures (MMCs) fed with cheese whey, olive oil mill wastewater, or a synthetic mixture of acetic and propionic acid were investigated. The different types of MMC PHBVs were extracted and purified with different downstream routes; this enabled the recovery of polymers with different hydroxyvalerate contents and different residue types and levels, ranging from 0 to 11%. The results indicate overall that the recovery of residues together with the biopolymer brought benefits to the melt processability of these MMC PHBVs. Impurities triggered thermal degradation at smaller temperatures, promoted melting at lower temperatures, acted as thermal stabilizers, improved the melt viscosity, and enhanced the shear thinning. The degree of crystallinity of the aged samples was not affected by the impurities, but the crystallites size increased. MMC PHBVs recovered with residues containing more proteins showed better thermal stability, whereas MMC PHBVs containing more inorganic residues showed better melt viscoelastic properties. The results of this study show that impurities recovered together with the MMC PHBVs introduced changes to their thermal, semi-crystalline, and rheological properties; these changes, in some cases, were detrimental, but they were also potentially advantageous to the processing and conversion of these materials into products such as packages. (C) 2015 Wiley Periodicals, Inc.
机译：研究了回收残留物对混合微生物培养物（MMC）加干酪乳清，橄榄油厂废水或乙酸和丙酸的合成混合物所产生的聚羟基丁酸-共-戊酸酯（PHBV）特性的影响。通过不同的下游途径提取和纯化了不同类型的MMC PHBV。这样可以回收具有不同羟基戊酸酯含量，不同残基类型和含量（范围从0％到11％）的聚合物。结果总体上表明，残留物与生物聚合物的回收为这些MMC PHBV的熔融加工性能带来了好处。杂质在较小的温度下引发热降解，在较低的温度下促进熔融，充当热稳定剂，提高熔体粘度并增强剪切稀化。老化样品的结晶度不受杂质影响，但晶粒尺寸增加。含有更多蛋白质残基的MMC PHBV表现出更好的热稳定性，而含有更多无机残基的MMC PHBV表现出更好的熔体粘弹性。这项研究的结果表明，与MMC PHBV一起回收的杂质导致了其热，半结晶和流变性质的改变。这些更改在某些情况下是有害的，但它们也可能有利于将这些材料处理和转换为产品（如包装）。 （C）2015年Wiley Periodicals，Inc.

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