Author(s): CHEN Minzhi, CHEN Yan, ZHOU Xiaoyan?
Pages: 143-147
Year: 2015 Issue:  6
Journal: Journal of Nanjing Forestry University(Natural Science Edition)
Keyword:  soy protein; nano-crystalline cellulose; ethylene glycol; compatibility;
Abstract: This study mainly focused on the composites of the soy protein and nanocellulose, especially on the effect of ethylene glycol as an additive on the compatibility of the composites. By using infrared spectra and thermal analysis, the mechanism of the improved compatibility by ethylene glycol was analyzed. The results revealed that the hydrogen bonding formed between hydroxyl on ethylene glycol and amideⅠon soy protein, indicated by the red shift of hydroxyl and am?ide Ⅰ from 3 420 cm-1 and 1 641 cm-1 to 3 272 cm-1 and 1 626 cm-1 after hot pressing, respectively. Further more, slight red-shifted amideⅠindicated an enhanced hydrogen bonding after addition of nanocellulose. The thermal analysis revealed that boiling points of water and ethlylene glycol were elevated in presence of nanocellulose, and it also indicated that the small molecules helped the formation of hydrogen bonding. Finally, a mechanism was proposed that the ethylene glycol acts as a“bridge” between the soy protein and nanocellulose by hydrogen bonding, which makes the two compo?nents compatible with each other.