فیلم زیست‌تخریب‌پذیر کامپوزیت نشاسته اصلاح شده/آلبومین حاوی نانوذرات اکسید منیزیم: بررسی فاکتورهای رنگی، شفافیت، خواص مکانیکی و گرماسنجی

نویسندگان
نگار حسینی 1
سجاد پیرسا 2
جعفر فرضی 1
1 گروه علوم وصنایع غذایی موسسه آموزش عالی آفاق، ارومیه، ایران
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران
10.52547/fsct.18.111.169
چکیده
در این پژوهش 19 نمونه فیلم خوراکی با استفاده از نشاسته اصلاح شده ( 2 - 0گرم)، آلبومین ( 2 - 0گرم)، نانو ذره اکسیدمنیزیم (5 - 0درصد)، تهیه و ویژگی‌های فیزیکوشیمیایی که شامل آزمون‌های رنگ‌سنجی، شفافیت، خواص مکانیکی، گرماسنجی و تصاویر میکروسکوپ الکترونی روبشی است بررسی شد. افزودن نانوذرات اکسیدمنیزیم به فیلم‌های نانوکامپوزیتی بر پایه نشاسته اصلاح‌ شده و آلبومین باعث کاهش میزان شفافیت و افزایش ماتی فیلم‌ها و افزایش شاخص a، b و YI، بیانگر افزایش رنگ زرد در فیلم‌های حاوی غلظت‌های بالای نانوذرات اکسیدمنیزیم است و افزایش ΔΕ بیانگر کاهش شفافیت فیلم‌ها است. همچنین افزودن نانوذرات MgO به آن‌ها، استحکام و خصوصیات مکانیکی فیلم‌ها( استحکام کششی و کرنش تا نقطه شکست) بهبود یافت. فیلم‌های حاوی نانوذرات اکسید منیزیم، افزایش دما انتقال شیشه‌ای، دما ذوب و کاهش دما کریستالیزاسیون را نشان داد؛ که تأیید کننده تأثیر مثبت وجود نانوذرات MgO بر افزایش پایداری حرارتی فیلم­های نانوبیوکامپوزیتی است. تصاویرSEM فیلم­های تولیدی، سطح ناهمگن در فیلم­های حاوی نانوذرات اکسید منیزیم را نسبت به فیلم­های بدون نانوذرات نشان داد.
کلیدواژه‌ها
نشاسته اصلاح شده
آلبومین
نانو ذره اکسید منیزیم
رنگ‌سنجی
شفافیت
خواص مکانیکی
آنالیز حرارتی

موضوعات

عنوان مقاله English

Biodegradable film of modified starch/albumin containing magnesium oxide nanoparticles; Investigation of color, transparency, mechanical, and calorimetry properties

نویسندگان English

Negar Hosseini 1
sajad pirsa 2
Jafar Farzi 1
1 epartment of Food Science and Technology, Afagh Institute of Higher Education, Urmia, Iran.
2 Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
چکیده English

In this study, 19 samples of biodegradable films using modified starch (0-2 g), albumin (2-0 g), nanoparticles of magnesium oxide (0-5%), were prepared and physicochemical properties including colorimetric, transparency, mechanical, calorimetry and morphological properties were investigated. Addition of magnesium nanoparticles to modified starch-based nanocomposite films and albumin decreased the transparency and increased the opacity of the films and increased the a, b and YI index, indicating an increase in yellow color in films containing high concentrations of MgO nanoparticles and an increase in E film. The addition of MgO nanoparticles to them also improved the strength and mechanical properties of the films (tensile strength and strain to breaking point). Films containing magnesium oxide nanoparticles showed an increase in glass transition temperature, a melting temperature and a decrease in crystallization temperature; Which confirms the positive effect of MgO nanoparticles on increasing the thermal stability of nanobiocomposite films. SEM images of the produced films showed a heterogeneous level in films containing magnesium oxide nanoparticles compared to films without nanoparticles.

کلیدواژه‌ها English

Modified Starch
albumin
Magnesium oxide nanoparticles
colorimetry
Transparency
Mechanical properties
thermal analysis
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مجله علوم و صنایع غذایی ایران
دوره 18، شماره 111 - شماره پیاپی 111
اردیبهشت 1400
صفحه 169-188