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2017, vol. 21, br. 1, str. 9-12
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Sinteza i karakterizacija biopolimernih filmova
Biopolymer films synthesis and characterisation
Projekat: Osmotska dehidratacija hrane - energetski i ekološki aspekti održive proizvodnje (MPNTR - 31055)
Sažetak
U ovom radu sintetisana su tri biopolimerna filma različitog porekla, adekvatnim metodama sinteze. Sintetisani su zeinski i želatinski filmovi (proteinski), kao i skrobni film (polisaharidni). Skrobni i želatinski filmovi su dobijeni iz vodenog filmogenog rastvora, dok je zeinski film dobijen iz alkoholnog rastvora. Dobijeni filmovi su okarakterisani određivanjem mehaničkih i fizičko-hemijskih osobina: debljina, zatezna jačina i izduženje pri kidanju, sadržaj vlage, bubrenje i rastvaranje. Želatinski filmovi su se pokazali kao najčvršći (zatezna jačina 84 N/15mm), dok su zeinski bili najelastičniji (izduženje pri kidanju 41,6%). Izmereni sadržaj vlage je veći kod uzoraka skrobnih filmova u odnosu na zeinske i želatinske, što je posledica načina sinteze i hidrofilne prirode polisaharidnih filmova. Vrednost stepena bubrenja filma iznosila je 22,5% kod uzoraka zeinskog filma, a 90,9% kod uzoraka želatinskog filma, dok su najviše prosečne vrednosti zabeležene kod uzoraka skrobnog filma i iznosile su 840,6%. Skrobni filmovi su najrastvorljiviji u vodi (stepen rastvorljivosti 36,5%), dok je vrednost stepena rastvorljivosti kod zeinskih iznosila 27,9%, a kod želatinskih je bila najmanja i iznosila je 11,8%. Na osnovu dobijenih rezultata konstatuju se različite osobine ispitivanih biopolimernih filmova, koje su posledica različite strukture polazne sirovine, kao i načina sinteze. Sve karakteristike filmova moguće je unaprediti optimizacijom sastava filma, kao i sintezom kompozitnih ili laminiranih filmova u zavisnosti od željene primene.
Abstract
In this study, three biopolymer films were synthesized: zein (protein), gelatin (protein), and starch (polysaccharide) films and characterized by determining mechanical and physico-chemical properties. Gelatin films proved to be the strongest (tensile strength 84 N/15 mm), while the zein were most flexible (elongation at break 41.6 %). Moisture content was higher in starch films, which is a result of the hydrophilic nature of the polysaccharide films. Swelling degree was 22.5 % for zein, 90.9 % for gelatin, while the highest average value was recorded in starch film samples (840.6 %). Starch films had highest value of solubility degree (36.5 %), while zein film had 27.9 % and gelatin film had 11.85 %.Obtained characterization results are consequences of the different structure of the raw materials and synthesis routes. All undesirable characteristics could be improved by optimizing the composition of the film, as well as synthesis of composite/laminated films.
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