Effects of plasticizers and nano-clay content on the physical properties of chicken feather protein composite films

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dc.contributor.authorN B Song-
dc.contributor.authorW S Jo-
dc.contributor.authorH Y Song-
dc.contributor.authorKyung Sook Chung-
dc.contributor.authorMi Sun Won-
dc.contributor.authorK B Song-
dc.date.accessioned2017-04-19T09:35:58Z-
dc.date.available2017-04-19T09:35:58Z-
dc.date.issued2013-
dc.identifier.issn0268-005X-
dc.identifier.uri10.1016/j.foodhyd.2012.11.024ko
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/11108-
dc.description.abstractTo prepare chicken feather protein (CFP)/nano-clay composite films and to evaluate the effects of various plasticizers and nano-clay concentrations on the mechanical properties of the films, CFP composite films with various concentrations of Cloisite Na+ were prepared, and their physical properties such as tensile strength (TS), elongation at break (E), and water vapor permeability (WVP) were investigated. Optimal CFP films were formed with 5 g of CFP, 0.5 g of glycerol, and 1.5 g of sorbitol in 100 mL of film-forming solution; the TS, E, and WVP of the film were 4.74 MPa, 10.08%, and 3.11 × 10-9 g m/m2 s Pa, respectively. After the nano-clay was incorporated into the CFP film-forming solution, scanning electron microscopy and X-ray diffraction studies were conducted to examine the structural characteristics of the CFP/nano-clay composite films. The incorporation of nano-clay improved the physical properties of the CFP films. The TS of the CFP/nano-clay composite film containing 7% Cloisite Na+ increased by 1.21 MPa, and the WVP of the composite film decreased by 1.15 × 10-9 g m/m2 s Pa compared to the CFP film. Therefore, these results suggest that CFP composite films can be prepared with improved mechanical property by the addition of nano-clay and used as a food packaging material in the food industry.-
dc.publisherElsevier-
dc.titleEffects of plasticizers and nano-clay content on the physical properties of chicken feather protein composite films-
dc.title.alternativeEffects of plasticizers and nano-clay content on the physical properties of chicken feather protein composite films-
dc.typeArticle-
dc.citation.titleFood Hydrocolloids-
dc.citation.number2-
dc.citation.endPage345-
dc.citation.startPage340-
dc.citation.volume31-
dc.contributor.affiliatedAuthorKyung Sook Chung-
dc.contributor.affiliatedAuthorMi Sun Won-
dc.contributor.alternativeName송낙범-
dc.contributor.alternativeName조완신-
dc.contributor.alternativeName송혜연-
dc.contributor.alternativeName정경숙-
dc.contributor.alternativeName원미선-
dc.contributor.alternativeName송경빈-
dc.identifier.bibliographicCitationFood Hydrocolloids, vol. 31, no. 2, pp. 340-345-
dc.identifier.doi10.1016/j.foodhyd.2012.11.024-
dc.subject.keywordCloisite Na+-
dc.subject.keywordMicrostructure-
dc.subject.keywordProtein film-
dc.subject.keywordTensile strength-
dc.subject.localCloisite Na+-
dc.subject.localmicrostructure-
dc.subject.localMicrostructure-
dc.subject.localProtein film-
dc.subject.localTensile strength-
dc.description.journalClassY-
Appears in Collections:
Division of Research on National Challenges > 1. Journal Articles
Division of Biomedical Research > Personalized Genomic Medicine Research Center > 1. Journal Articles
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