小麦麸质-针形硅酸盐纳米复合材料的制备与性能

通过湿法工艺在小麦麸质中加入一定量的凹凸棒,经冷冻干燥和热模压方法制备了小麦麸质-凹凸棒纳米复合材料.研究发现:凹凸棒在小麦麸质中能均匀分散,且当凹凸棒质量分数为7%时,复合材料拥有较好的力学性能.同时,不同复合材料的降解实验结果表明,该复合材料在土中埋10 d后,质量降解为原来的50%,20 d后只剩下原来的20%左右.通过在小麦麸质中加入凹凸棒所得到的复合材料提高了小麦麸质的力学性能,是一种可降解复合材料.

Preparation and Properties of Wheat Gluten/Needle-Like Silicate Nanocomposites

In this work, wheat gluten (WG) was reinforced with attapulgite (ATT) to form a nanocomposites through wet process, freeze-drying and thermally compression molding process. TEM and SEM images indicated that the attapulgites were uniformly distributed in the matrix. The mechanical properties of wheat gluten-attapulgite nanocomposites reached the maximum strength when the addition of attapulgite was 7%. The biodegradation tests of WG-ATT nanocomposites showed that the mass of the nanocomposites lost 50% after buried beneath soil for 10 d, and lost over 80% in 20 d. The results showed that the mechanical properties and biodegradability of wheat gluten material could be improved through the formation of nanocomposite with attapulgite.