Nanocompósitos de argila montmorilonita, amido, gelatina, isolado protéico de soja e quitosana / Nanocomposites of montmorillonite clay, thermoplastic starch, gelatin, soy protein isolate and chitosan

AUTOR(ES)
DATA DE PUBLICAÇÃO

2011

RESUMO

Nanocomposites of maize starch, gelatin, soy protein isolate, chitosan and montmorillonite clay were developed for application in food packaging. To evaluate the effect of the sodium montmorillonite clay (MMT) and soy protein isolate (IPS) concentration in the mechanical properties and in the barrier of nanocomposites of maize starch and gelatin, it was adopted a rotational central composed delineation 22, including the four axial points and four central points, resulting in 12 experiments, applicable to the response surface methodology. The only parameter that exerted influence increasing the tensile strength of the nanocomposites, was the MMT (L) concentration, which average resistance to the traction was 70,63 MPa. The films elongation was influenced by the IPS concentration, having reached average value of 6,64%. The water vapor permeability, found for the nanocomposites, was 9,92 gmm/m2dkPa, while the parameter that exerted greater influence in the solubility (18.61%) of the same ones was the MMT concentration. Regarding to the haze, the films presented values between 4,81 and 28,98%. By the X-ray diffraction techniques and electronic microscopy of transmission, it was verified the formation of intercalated and exfoliated structure of the nanocomposites. Preliminary analyzes had shown that by the method used in the elaboration of the films, it was not possible to get nanocomposites of maize starch, gelatin, IPS, chitosan and MMT. Therefore, nanocomposites of starch of maize, gelatin, chitosan and montmorillonite sodium clay had been elaborated, evaluating different concentrations of the last two components through the use of a rotational central composite design 22, including the four axial points and four central points, resulting in 12 experiments. It was verified that with the increase of the MMT concentration there was a reduction in the mechanical resistance and elongation of the films. The formularization that presented a greater tensile strength (78,27 MPa) and elongation (5.83%) contained 1.09% of chitosan and 1.5% of MMT, in relation to the total mass of gelatin and starch. The average value of the water vapor permeability of the investigated nanocomposites was 10,85 gmm/m2dkPa. With the increase of the chitosan and MMT concentration there was a reduction in the solubility of the films, resulting in a average value of 15,04%. By the X-ray diffraction techniques, it was observed that, with the increase of the clay concentration, the structure of the films became amorphous. The micrographs obtained by the electronic microscopy of transmission confirmed the formation of intercalated/exfoliated structure of the clay. This study showed that the functional properties of the nanocomposites of maize starch and gelatin can be modified by the variation in the concentration of MMT, IPS and chitosan, becoming promising the use of these materials for packing

ASSUNTO(S)

nanocompósitos amido gelatina isolado protéico de soja quitosana nanocomposites thermoplastic starch gelatin soy protein isolate chitosan

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