Blends of poly(butylene adipate-co-terephthalate) and thermoplastic whey protein isolate: a compatibilization study
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório do Instituto de Tecnologia de Alimentos |
Texto Completo: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/453 |
Resumo: | This work assesses the infuence of the plasticizer polyethylene glycol (PEG) on the compatibilization of poly (butylene adipate-co-terephthalate) (PBAT) and thermoplastic whey protein isolate (WPIT) blends. To prepare the blends, WPI was denatured at 90 °C, in the presence of PEG, to become a thermoplastic material. Dried WPIT was later mechanically blended with PBAT using a torque rheometer at 160 °C and 80 rpm. Two blends were prepared: 90% of PBAT/10% of WPIT (90_10) and 70% of PBAT/30% of WPIT (70_30). Scanning electron microscopy (SEM) analyses showed a homogenous blend morphology and good interaction between the dispersed phase and the matrix. Atomic force microscopy-based infrared spectroscopy (AFM-IR) showed PBAT and WPIT bands in all studied regions of both blends, which suggests that these materials presented partial miscibility. The viscosity ratio of the PBAT/WPIT system was less than 3.5 in the high shear rate region in complex viscosity curves, which indicates that droplet break-up of WPIT may occur by the drop fbrillation mechanism. The addition of WPIT reduced the degree of crystallinity of PBAT in the blends in comparison to pristine PBAT as shown by X-ray difraction (XRD). Mechanical tests showed that blend tensile strength and elongation at break decreased with the addition of WPIT. Elastic modulus of the blends increased compared to pristine PBAT. Barrier properties were also evaluated showing that the oxygen permeability coefcient reduced by 20% for the blend with 30% of WPIT and vapor water permeability increased with the addition of WPIT. |
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Blends of poly(butylene adipate-co-terephthalate) and thermoplastic whey protein isolate: a compatibilization studyPBATBiopolymerCompatibilizationCompatibilizationPEGPolymer blendsThis work assesses the infuence of the plasticizer polyethylene glycol (PEG) on the compatibilization of poly (butylene adipate-co-terephthalate) (PBAT) and thermoplastic whey protein isolate (WPIT) blends. To prepare the blends, WPI was denatured at 90 °C, in the presence of PEG, to become a thermoplastic material. Dried WPIT was later mechanically blended with PBAT using a torque rheometer at 160 °C and 80 rpm. Two blends were prepared: 90% of PBAT/10% of WPIT (90_10) and 70% of PBAT/30% of WPIT (70_30). Scanning electron microscopy (SEM) analyses showed a homogenous blend morphology and good interaction between the dispersed phase and the matrix. Atomic force microscopy-based infrared spectroscopy (AFM-IR) showed PBAT and WPIT bands in all studied regions of both blends, which suggests that these materials presented partial miscibility. The viscosity ratio of the PBAT/WPIT system was less than 3.5 in the high shear rate region in complex viscosity curves, which indicates that droplet break-up of WPIT may occur by the drop fbrillation mechanism. The addition of WPIT reduced the degree of crystallinity of PBAT in the blends in comparison to pristine PBAT as shown by X-ray difraction (XRD). Mechanical tests showed that blend tensile strength and elongation at break decreased with the addition of WPIT. Elastic modulus of the blends increased compared to pristine PBAT. Barrier properties were also evaluated showing that the oxygen permeability coefcient reduced by 20% for the blend with 30% of WPIT and vapor water permeability increased with the addition of WPIT.CAPES / CNPqSpringer2022-09-15T18:27:15Z2022-09-15T18:27:15Z2021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfJournal of Polymers and the Environment, 29:3288–3301, 2021. https://doi.org/10.1007/s10924-021-02118-1.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/453Andrade, Marina Fernandes Cosate deLoureiro, Hugo CamposSarantópoulos, Claire I. G. L.Morales, Ana Ritaengreponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALinfo:eu-repo/semantics/openAccess2024-03-28T17:06:49Zoai:http://repositorio.ital.sp.gov.br:123456789/453Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2024-03-28T17:06:49Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Blends of poly(butylene adipate-co-terephthalate) and thermoplastic whey protein isolate: a compatibilization study |
title |
Blends of poly(butylene adipate-co-terephthalate) and thermoplastic whey protein isolate: a compatibilization study |
spellingShingle |
Blends of poly(butylene adipate-co-terephthalate) and thermoplastic whey protein isolate: a compatibilization study Andrade, Marina Fernandes Cosate de PBAT Biopolymer Compatibilization Compatibilization PEG Polymer blends |
title_short |
Blends of poly(butylene adipate-co-terephthalate) and thermoplastic whey protein isolate: a compatibilization study |
title_full |
Blends of poly(butylene adipate-co-terephthalate) and thermoplastic whey protein isolate: a compatibilization study |
title_fullStr |
Blends of poly(butylene adipate-co-terephthalate) and thermoplastic whey protein isolate: a compatibilization study |
title_full_unstemmed |
Blends of poly(butylene adipate-co-terephthalate) and thermoplastic whey protein isolate: a compatibilization study |
title_sort |
Blends of poly(butylene adipate-co-terephthalate) and thermoplastic whey protein isolate: a compatibilization study |
author |
Andrade, Marina Fernandes Cosate de |
author_facet |
Andrade, Marina Fernandes Cosate de Loureiro, Hugo Campos Sarantópoulos, Claire I. G. L. Morales, Ana Rita |
author_role |
author |
author2 |
Loureiro, Hugo Campos Sarantópoulos, Claire I. G. L. Morales, Ana Rita |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Andrade, Marina Fernandes Cosate de Loureiro, Hugo Campos Sarantópoulos, Claire I. G. L. Morales, Ana Rita |
dc.subject.por.fl_str_mv |
PBAT Biopolymer Compatibilization Compatibilization PEG Polymer blends |
topic |
PBAT Biopolymer Compatibilization Compatibilization PEG Polymer blends |
description |
This work assesses the infuence of the plasticizer polyethylene glycol (PEG) on the compatibilization of poly (butylene adipate-co-terephthalate) (PBAT) and thermoplastic whey protein isolate (WPIT) blends. To prepare the blends, WPI was denatured at 90 °C, in the presence of PEG, to become a thermoplastic material. Dried WPIT was later mechanically blended with PBAT using a torque rheometer at 160 °C and 80 rpm. Two blends were prepared: 90% of PBAT/10% of WPIT (90_10) and 70% of PBAT/30% of WPIT (70_30). Scanning electron microscopy (SEM) analyses showed a homogenous blend morphology and good interaction between the dispersed phase and the matrix. Atomic force microscopy-based infrared spectroscopy (AFM-IR) showed PBAT and WPIT bands in all studied regions of both blends, which suggests that these materials presented partial miscibility. The viscosity ratio of the PBAT/WPIT system was less than 3.5 in the high shear rate region in complex viscosity curves, which indicates that droplet break-up of WPIT may occur by the drop fbrillation mechanism. The addition of WPIT reduced the degree of crystallinity of PBAT in the blends in comparison to pristine PBAT as shown by X-ray difraction (XRD). Mechanical tests showed that blend tensile strength and elongation at break decreased with the addition of WPIT. Elastic modulus of the blends increased compared to pristine PBAT. Barrier properties were also evaluated showing that the oxygen permeability coefcient reduced by 20% for the blend with 30% of WPIT and vapor water permeability increased with the addition of WPIT. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021 2022-09-15T18:27:15Z 2022-09-15T18:27:15Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Journal of Polymers and the Environment, 29:3288–3301, 2021. https://doi.org/10.1007/s10924-021-02118-1. http://repositorio.ital.sp.gov.br/jspui/handle/123456789/453 |
identifier_str_mv |
Journal of Polymers and the Environment, 29:3288–3301, 2021. https://doi.org/10.1007/s10924-021-02118-1. |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/453 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Springer |
publisher.none.fl_str_mv |
Springer |
dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
collection |
Repositório do Instituto de Tecnologia de Alimentos |
repository.name.fl_str_mv |
Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
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1813095546181648384 |