Effect of type and content of modified montmorillonite on the structure and properties of bio-nanocomposite films based on soy protein isolate and montmorillonite

Journal of Food Science
P KumarR E Gorga

Abstract

The nonbiodegradable and nonrenewable nature of plastic packaging has led to a renewed interest in packaging materials based on bio-nanocomposites (biopolymer matrix reinforced with nanoparticles such as layered silicates). Bio-nanocomposite films based on soy protein isolate (SPI) and modified montmorillonite (MMT) were prepared using melt extrusion. The effect of different type (Cloisite 20A and Cloisite 30B) and content (0% to 15%) of modified MMT on the structure (degree of intercalation and exfoliation) and properties (color, mechanical, dynamic mechanical, thermal stability, and water vapor permeability) of SPI-MMT bio-nanocomposite films were investigated. Extrusion of SPI and modified MMTs resulted in bio-nanocomposites with exfoliated structures at lower MMT content (5%). At higher MMT content (15%), the structure of bio-nanocomposites ranged from intercalated for Cloisite 20A to disordered intercalated for Cloisite 30B. At an MMT content of 5%, bio-nanocomposite films based on modified MMTs (Cloisite 20A and Cloisite 30B) had better mechanical (tensile strength and percent elongation at break), dynamic mechanical (glass transition temperature and storage modulus), and water barrier properties as compared to those base...Continue Reading

References

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Citations

Nov 18, 2015·Carbohydrate Polymers·Nayan Ranjan SahaDipankar Chattopadhyay
Mar 16, 2012·Journal of Food Science·Jong-Whan Rhim
May 7, 2014·Critical Reviews in Food Science and Nutrition·Babak GhanbarzadehHadi Almasi
Apr 4, 2015·Carbohydrate Polymers·Chaturbhuj K SaurabhArun Sharma
Aug 27, 2016·International Journal of Molecular Sciences·Joël ZinkMarkus Schmid
Nov 21, 2012·Journal of Agricultural and Food Chemistry·Minfeng Jin, Qixin Zhong
Jan 8, 2019·Critical Reviews in Food Science and Nutrition·Muhammad Zubair, Aman Ullah
Feb 15, 2020·Materials·Ana C S AlcântaraEduardo Ruiz-Hitzky
May 4, 2011·Journal of Food Science·Jong-Whan RhimSeok-In Hong
Aug 29, 2019·ACS Omega·Muhammad ZubairAman Ullah

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