مروری بر تأثیر نرم کننده های مختلف بر عملکرد فیلم های بر پایة پروتئین آب پنیر

نوع مقاله: ترویجی

نویسندگان

1 دانشجوی کارشناسی ارشد رشتة شیمی کاربردی، لیسانس، دانشگاه صنعتی امیرکبیر

2 استادیار، دانشگاه صنعتی امیرکبیر

3 دانشجوی دکتری رشتة شیمی کاربردی، فوق لیسانس، دانشگاه صنعتی امیرکبیر

چکیده

در طی سال های اخیر، به دلیل اهمیت توجّه به محیطزیست تلاش های بسیاری در جهت جایگزینی مواد بر پایة نفتی با مواد زیستی به عنوان مواد دوستدار محیطزیست و تجدیدپذیر صورت گرفته است. در این راستا، پروتئین ها از جایگاه ویژه ای به منظور استفاده در زمینه های مختلف از قبیل: بسته بندی مواد غذایی، دارویی و کشاورزی برخوردار می باشند. کاربرد گستردة این مواد بر پایة زیستی، هنوز به علت محدودیت های ذاتی آن ها از قبیل:    فرآیندپذیری ضعیف، شکنندگی، ممانعت کنندگی ضعیف در مقابل گاز و رطوبت و ویژگی های گرمایی و فیزیکی ضعیف، با چالش روبرو است. اضافه کردن افزودنی هایی از قبیل: نرم کننده ها به درون پلیمرهای زیستی، یک روش متداول برای بهبود محدودیت های ذاتی آنها می باشد. به طورکلی، نرم کننده ها به منظور ایجاد انعطاف پذیری، بهبود چقرمگی و کاهش دمای انتقال شیشه ای به مواد پلیمری و زیستی افزوده می شوند. فضاهای خالی ایجاد شده در نتیجة افزودن نرم کننده به درون ماتریس پلیمری، ویژگی های نفوذپذیری آن را افزایش می دهد. هدف این مقالة مروری، بررسی نرم کننده های مختلفی است که در زمینة بسته بندی مواد غذایی به منظور نرم کردن پروتئین آب پنیر؛ ماده ای با ممانعت کنندگی بسیار خوب در برابر اکسیژن و با ویژگی های مکانیکی مناسب، به کار گرفته شده است.

کلیدواژه‌ها


عنوان مقاله [English]

A Review on the Effect of Different Plasticizers on the Properties of Whey Protein-Based Films

نویسندگان [English]

  • Forough Abbasi Shahir 1
  • Zahed Ahmadi 2
  • Somayeh Mohammadi 3
1 M.Sc. Student in applied chemistry, Bachelor, Amirkabir University of Technology
2 Assistant Professor, Amirkabir University of Technology
3 Ph.D. Student in applied chemistry, Master, Amirkabir University of Technology
چکیده [English]

Over the recent years, many efforts have been conducted towards replacing the fossil oil-based materials with biomaterials as eco-friendly and renewable alternatives due to the importance of attention to the environment. Regarding this, proteins is of great importance to be utilized in many different fields such as food packaging, pharmaceutical and agricultural applications. However, extensive applications of these bio-based materials are still challenged by one or more of their inherent limitations, such as poor process ability, brittleness, poor moisture and gas barrier and poor thermal and physical properties. The incorporation of additives such as plasticizers into the biopolymers is a common practice to modify these limitations. Generally, plasticizers are added to both synthetic and bio-based polymeric materials to impart flexibility, improve toughness, and lower the glass transition temperature. The free volume-induced plasticizer’s addition into polymer matrix could enhance the permeability property. This review is targeted to introduce different plasticizers used in food packaging for thermoplastic processing of whey protein as an excellent oxygen barrier material that also provides suitable mechanical properties.

کلیدواژه‌ها [English]

  • Whey Protein
  • Thermoplastic
  • Plasticization
  • Edible films
  • Food packaging
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