Abstract：
:Most biopolymers exist in a plasticized state, whether it is naturally with water or unnaturally with glycerol or other suitable polyol, to make a flexible material. We have found that the extent to which a biopolymer can be plasticized is dependent on its molecular and higher order structures outside of simply molecular weight. Lactalbumin, ovalbumin, corn zein, wheat gluten, and feather keratin were plasticized with glycerol from very low to very high amounts. The conformation of the proteins was monitored with Fourier transform-infrared (FT-IR) spectroscopy and X-ray powder diffraction (XRD) and correlated with the tensile modulus. Protein conformational changes were pronounced for polar proteins with a low amount of cysteine. FT-IR showed that the conformational changes resulted in ordering of the protein at low to moderate plasticization levels. For proteins with little resistance to conformational changes, additional small-scale ordering occurred around the glass transition, as observed in XRD. Accurate comparison of plasticized proteins was dependent on knowing whether or not the protein was glassy or rubbery at room temperature as no differences arose in the glassy state. The transition from glassy to rubbery behavior with plasticization level can be found from modulus, FT-IR, and XRD data.
journal_name
Biomacromoleculesjournal_title
Biomacromoleculesauthors
Athamneh AI,Griffin M,Whaley M,Barone JRdoi
10.1021/bm800759gsubject
Has Abstractpub_date
2008-11-01 00:00:00pages
3181-7issue
11eissn
1525-7797issn
1526-4602journal_volume
9pub_type
杂志文章abstract：:Cellulose nanofibers were prepared by TEMPO-mediated oxidation of wood pulp and tunicate cellulose. The cellulose nanofiber suspension in water was spun into an acetone coagulation bath. The spinning rate was varied from 0.1 to 100 m/min to align the nanofibers to the spun fibers. The fibers spun from the wood nanofib...
journal_title：Biomacromolecules
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更新日期：2013-10-14 00:00:00
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更新日期：2002-05-01 00:00:00
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更新日期：2005-09-01 00:00:00
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更新日期：2018-06-11 00:00:00
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