Thermal Degradation of Sodium Alginate- Incorporated Soy Protein Isolate-Glycerol Composite MembranesReport as inadecuate




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Soy proteins are one of the most important natural biopolymers used to produce biodegradable materials, and thus have received ever-increasing attention in the food packaging materials, for compromising packaging materials and environmental protection so as to satisfy the requirements of the green packaging. In this work, a few new glycerol-plasticized soy protein isolate SPI composite membranes, modified by the incorporation of sodium alginate, were fabricated by using the solution casting method. The obtained films were examined with a thermogravimetric analyzer for thermal treatment consideration. The thermal characterization was conducted in detail to investigate the pyrolysis characteristics and kinetics of obtained SPI composites. The experiments were performed at the air flow rate of 30 ml-min, under different heating rates of 5, 10, 15, 20 and 30 K-min and from ambient temperature up to 1050 K. Thus the influences of heating rate and membrane composition on the thermal degradation of SPI composite have been evaluated, respectively. Based on TGA and DTG results, thermal behaviour of the SPI composites could be clearly separated into several degradation stages. The pseudo first-order kinetic parameters for the main degradation phase thus were estimated by means of certain conventional methods. These thermal investigations will be useful for better understanding the thermal stability of these SPI bio-composites and provide necessary information for thermally processing packaging wastes from these composite materials.

KEYWORDS

soy protein isolate; sodium alginate; thermal degradation; kinetics

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Author: Yulong Zhao, Zhen Huang, Jie Zhang, Wenyu Wu, Manyi Wang, Lili Fan

Source: http://www.scirp.org/



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