Blends of poly(butylene adipate-co-terephthalate) and thermoplastic whey protein isolate: a compatibilization study

Detalhes bibliográficos
Autor(a) principal: Andrade, Marina Fernandes Cosate de
Data de Publicação: 2021
Outros Autores: Loureiro, Hugo Campos, Sarantópoulos, Claire I. G. L., Morales, Ana Rita
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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spelling 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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