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首页> 外文期刊>RSC Advances >Commercial potato protein concentrate as a novel source for thermoformed bio-based plastic films with unusual polymerisation and tensile properties
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Commercial potato protein concentrate as a novel source for thermoformed bio-based plastic films with unusual polymerisation and tensile properties

机译：商业马铃薯浓缩蛋白可作为具有非常规聚合和拉伸性能的热成型生物基塑料薄膜的新型来源

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摘要

Commercial potato protein concentrate (PPC) was investigated as a source of thermoformed bio-based plastic film. Pressing temperatures of 100 to 190 degrees C with 15 to 25% glycerol were used to form PPC films. The shape of the tensile stress-strain curve in thermoformed PPC was controlled by glycerol level and was independent of processing temperature. Tensile testing revealed that elongation at break increased with processing temperature while Young's modulus was unaffected by processing temperature, both in contrast to previous results in protein based systems. Also in contrast to previous studies, Young's modulus was found to be only sensitive to glycerol level. Maximum tensile stress increased with increasing processing temperature for PPC films. Maximum stress and strain at break correlated with the extractable high molecular weight protein content of the processed films measured with size exclusion chromatography. Infrared absorption indicated that the content of beta-sheet structure increased from the commercial protein concentrate to that pressed at 100 degrees C, but did not further develop with increasing press temperature. Changes in structural arrangements were observed by small angle X-ray scattering indicating the development of different correlation distances with processing temperature but with no clear long range order at the supramolecular level. The novel Young's modulus behaviour appears to be due to constant secondary structure or the effect of aggregated protein structure formed during protein production. Unique strain at break behaviour with processing temperature was demonstrated, likely due to new connections formed between those aggregates.
机译：商业马铃薯浓缩蛋白（PPC）被研究为热成型生物基塑料薄膜的来源。用15％至25％的甘油在100至190摄氏度的加压温度下形成PPC膜。热成型PPC中拉伸应力-应变曲线的形状受甘油含量控制，与加工温度无关。拉伸试验表明，断裂伸长率随加工温度而增加，而杨氏模量不受加工温度的影响，两者均与以前基于蛋白质的系统的结果相反。同样与先前的研究相反，发现杨氏模量仅对甘油水平敏感。 PPC薄膜的最高拉伸应力随加工温度的升高而增加。最大应力和断裂应变与通过尺寸排阻色谱法测量的加工膜的可提取的高分子量蛋白质含量相关。红外吸收表明，β-片层结构的含量从市售蛋白质浓缩物中增加到在100℃下压榨的含量，但随着压榨温度的升高而没有进一步发展。通过小角度X射线散射观察到结构排列的变化，表明与加工温度的不同相关距离的发展，但是在超分子水平上没有清晰的远距离顺序。新的杨氏模量行为似乎是由于恒定的二级结构或蛋白质生产过程中形成的聚集蛋白质结构的影响。结果表明，在加工温度下，断裂行为具有独特的应变，这可能是由于这些聚集体之间形成了新的连接。

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