论文部分内容阅读
使用大豆蛋白与纳米纤维素制备复合材料,研究了乙二醇添加剂对两组分相容性的影响;通过红外光谱分析和热分析,阐明了乙二醇提高复合体系中两组分相容性的机理。研究表明:对于纯大豆蛋白,热压导致羟基与蛋白质上的酰胺Ⅰ带的红外吸收峰分别由3 420 cm-1和1 641 cm-1红移至3 272 cm-1和1 626 cm-1,说明乙二醇与大豆蛋白酰胺键之间形成了氢键相互作用;纳米纤维素的加入增强了氢键缔合,使酰胺Ⅰ带发生进一步微弱红移;热分析研究发现,纳米纤维素的加入提高了乙二醇/水的气化温度,表明它们参与了氢键的形成过程;同时认为,乙二醇以氢键的形式连接了大豆蛋白与纳米纤维素,从而提高了两组分之间的相容性。
The effect of ethylene glycol additive on the compatibility of two components was studied by using soybean protein and nanocellulose. Through the infrared spectroscopy and thermal analysis, the compatibility of two components in ethylene glycol The mechanism. The results showed that for pure soybean protein, the infrared absorption peak of the amide Ⅰ band on hydroxyl group and protein was red-shifted from 3 420 cm -1 and 1 641 cm -1 to 3 272 cm -1 and 1 626 cm -1 , Indicating that the formation of hydrogen bond interaction between ethylene glycol and soybean amide bond; the addition of nano-cellulose enhanced the hydrogen bonding, the amide I band further faint redshift; thermal analysis found that the nano-cellulose Addition of ethylene glycol / water to increase the gasification temperature, indicating that they are involved in the formation of hydrogen bonds; the same time, that ethylene glycol hydrogen bonds in the form of soy protein and nanocellulose connected, thereby increasing the two-component Compatibility between.