CAJ | 학술논문

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3420 cm－1和1641 cm－1红移至3272 cm－1和1626 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。
사용대두단백여납미섬유소제비복합재료，연구료을이순첨가제대량조분상용성적영향；통과홍외광보분석화열분석，천명료을이순제고복합체계중량조분상용성적궤리。연구표명：대우순대두단백，열압도치간기여단백질상적선알Ⅰ대적홍외흡수봉분별유3420 cm－1화1641 cm－1홍이지3272 cm－1화1626 cm－1，설명을이순여대두단백선알건지간형성료경건상호작용；납미섬유소적가입증강료경건체합，사선알Ⅰ대발생진일보미약홍이；열분석연구발현，납미섬유소적가입제고료을이순／수적기화온도，표명타문삼여료경건적형성과정；동시인위，을이순이경건적형식련접료대두단백여납미섬유소，종이제고료량조분지간적상용성。
This study mainly focused on the composites of the soy protein and nanocellulose, especially on the effect of ethylene glycol as an additive on the compatibility of the composites. By using infrared spectra and thermal analysis, the mechanism of the improved compatibility by ethylene glycol was analyzed. The results revealed that the hydrogen bonding formed between hydroxyl on ethylene glycol and amideⅠon soy protein, indicated by the red shift of hydroxyl and am?ide Ⅰ from 3 420 cm-1 and 1 641 cm-1 to 3 272 cm-1 and 1 626 cm-1 after hot pressing, respectively. Further more, slight red-shifted amideⅠindicated an enhanced hydrogen bonding after addition of nanocellulose. The thermal analysis revealed that boiling points of water and ethlylene glycol were elevated in presence of nanocellulose, and it also indicated that the small molecules helped the formation of hydrogen bonding. Finally, a mechanism was proposed that the ethylene glycol acts as a“bridge” between the soy protein and nanocellulose by hydrogen bonding, which makes the two compo?nents compatible with each other.