乙二醇增塑对啤酒废酵母蛋白塑料结构和性能的影响

Effects of Ethylene Glycol Plasticization on the Structure and Properties of Beer Waste Yeast Protein Plastic

按不同比例将乙二醇与啤酒废酵母蛋白混合,热模压制成啤酒废酵母蛋白塑料,采用材料试验机、综合热分析仪、傅里叶红外光谱仪和扫描电镜等研究了乙二醇对啤酒废酵母蛋白塑料结构和性能的影响。结果表明:当乙二醇的质量分数为35%时,塑料的断裂伸长率最大;塑料的吸水性随乙二醇含量的增加而增强;乙二醇与啤酒废酵母蛋白分子间氢键的相互作用削弱了蛋白分子之间的氢键作用,增大了塑料的断裂伸长率;乙二醇作为增塑剂能够使啤酒废酵母蛋白塑料的结构得到改善,提高了其韧性。

Beer waste yeast protein and ethylene glycol were mixed at different ratios and hot press-molded to produce beer waste yeast protein plastic. The effects of ethylene glycol on the structure and property of beer waste yeast protein plastic were studied by material testing machine, integrated thermal analyzer, Fourier transform infrared spectrometer and scanning electron microscopy. The results show that plastic with ethylene glycol mass fraction of 35% had a maximum elongation. The water absorption of the plastic increased with increase of ethylene glycol content. The hydrogen bonds between the ethylene glycol and the beer waste yeast protein wcakend the hydrogen bonds among the protein molecules and enlarged the elongation of plastic. The ethylene glycol reuld improve the microstructure and toughness of beer waste yeast protein plastic.