Soy protein polymers: Enhancing the water stability property

dc.contributor.advisor David Grewell Srinivasan, Gowrishankar Srinivasan, Gowrishankar Srinivasan, Gowrishankar
dc.contributor.department Materials Science and Engineering 2018-08-11T19:28:10.000 2020-06-30T02:38:40Z 2020-06-30T02:38:40Z Fri Jan 01 00:00:00 UTC 2010 2013-06-05 2010-01-01
dc.description.abstract <p>Soy protein based plastics have been processed in the past by researchers for various short-term applications; however a common issue is the high water sensitivity of these plastics. This work concentrates on resolving this water sensitivity issue of soy protein polymers by employing chemical and mechanical interaction at the molecular level during extrusion. The primary chemical interactions employed were anhydride chemistries such as maleic anhydride (MA), phthalic anhydride (PTA), and butylated hydroxyanisole (BHA). These were respectively used in conjunction with glycerol as a plasticizer to produce relatively water stable soy protein based plastics. Formulations with varying additive levels of the chemistries were extruded and injection molded to form the samples for characterization. The additive levels of anhydrides were varied between 3-10% tw/tw (total mass). Results indicated that phthalic anhydride formulations resulted in highest water stability. Plastic formulations with concentration up to 10% phthalic anhydride were observed to have water absorption as low as 21.5% after 24 hrs of exposure to water with respect to 250% for the control formulation. Fourier transform infrared spectroscopy (FTIR) was utilized to characterize and confirm the fundamental mechanisms of water stability achieved by phthalic and maleic anhydride chemistries. In addition, the anhydride formulations were modified by inclusion of cotton fibers and pretreated cotton powder in order to improve mechanical properties. The incorporation of cotton fibers improved the dry strength by 18%, but did not significantly improve the wet state strength of the plastics. It was also observed that the butylated-hydroxy anisole (BHA) formulation exhibited high extension values in the dry state and had inferior water absorption properties in comparison with anhydride formulations.</p>
dc.format.mimetype application/pdf
dc.identifier archive/
dc.identifier.articleid 2838
dc.identifier.contextkey 2808036
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath etd/11857
dc.language.iso en
dc.source.bitstream archive/|||Fri Jan 14 18:59:49 UTC 2022
dc.subject.disciplines Materials Science and Engineering
dc.subject.keywords Anhydride-chemistry
dc.subject.keywords bio-plastics
dc.subject.keywords Plastics
dc.subject.keywords Polymer-processing
dc.subject.keywords Soy-protein
dc.subject.keywords Water stability
dc.title Soy protein polymers: Enhancing the water stability property
dc.type article
dc.type.genre thesis
dspace.entity.type Publication
relation.isAuthorOfPublication fd7c75ef-1428-4d93-be8a-27897861e039
relation.isAuthorOfPublication 91c51013-e523-47e7-9341-dd669febd18c
relation.isOrgUnitOfPublication bf9f7e3e-25bd-44d3-b49c-ed98372dee5e thesis Master of Science
Original bundle
Now showing 1 - 1 of 1
1.2 MB
Adobe Portable Document Format