Morphology and Properties of Deoiled Cake (DOC) Isolated Mixed Proteins and Low-Density Polyethylene Blends |
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| Authors: | Darshan Patel S. D. Toliwal J. V. Patel |
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| Affiliation: | 1. Department of Industrial Chemistry , Institute of Science and Technology for Advanced Studies and Research (ISTAR) , Vallabh Vidyanagar , India darshanswami@gmail.com;3. Department of Industrial Chemistry , Institute of Science and Technology for Advanced Studies and Research (ISTAR) , Vallabh Vidyanagar , India |
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| Abstract: | Proteins were isolated from deoiled cakes (DOC) of soybean, castor and rapeseed. The isolated proteins were then blended with LDPE in different wt. ratios, using PEG400 as a plasticizer. The morphology of the blends was evaluated by using a scanning electron microscope (SEM). Homogeneous blends were obtained and analyzed for various mechanical properties such as tensile strength, impact strength, hardness and % elongation and compared with properties of plastic sheets prepared from mixture of pure proteins. Results revealed that protein composition and amount of LDPE in proteins and LDPE blend, affects the mechanical properties of the plastic compositions considerably. |
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| Keywords: | Biodegradable plastic Blends DOC protein LDPE Mechanical properties Polyethylene glycol |
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