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多功能添加剂在小麦质材料的泡挤出过程中的作用
Mercedes A Bettelli1, Qisong Hu1, Antonio J Capezza1
1Department of Fibre and Polymer Technology, Polymeric Materials Division, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Stockholm, 10044, Sweden.
Communications chemistry
|April 3, 2024
概括
可持续的小麦质泡用天然添加剂增强. 酸创造了低密度泡,酸改善了液体吸收,而基尼增加了密度和刚性,显示出作为环保替代品的潜力.
科学领域:
- 材料科学 材料科学 材料科学
- 生物材料工程 生物材料工程
- 可持续化学 可持续化学
背景情况:
- 传统的塑料和泡依赖于化石燃料,这引发了环境问题.
- 在泡应用中,越来越需要可持续的,基于生物的替代品.
- 小麦质提供了一种可再生的蛋白质来源,用于开发可生物降解泡.
研究的目的:
- 调查天然添加剂对基于小麦质的泡性质的影响.
- 为各种应用量身定制泡结构和特性.
- 探索可持续的替代品以化石燃料为基础的泡.
主要方法:
- 用氨基二碳酸作为扩张剂制备小麦质泡.
- 三种天然添加剂酸,酸和基尼被纳入.
- 分析了包括密度,细胞结构,液体吸收,机械行为和交叉连接在内的泡特性.
主要成果:
- 酸产生了低密度泡 (~50%的多孔性),其细胞主要是封闭的.
- 酸作为一个根基清除剂,产生了较少的交联泡,具有较高的盐酸吸收 (在24小时内约130%).
- 基尼改性泡由于细胞开放而表现出快速的毛细血管吸收 (1秒内50%),并显示密度,刚性和交叉连接增加.
结论:
- 天然添加剂显著影响小麦质泡的结构和特性.
- 修改后的泡显示出有前途的缓冲 (84-92%的能量损耗) 和密封 (低压缩组) 能力.
- 这些蛋白质生物泡是传统泡的可持续替代品,用于吸收和机械应用.
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