ArticlePolymers2017
Preparation and Characterization of Chitosan/Soy Protein Isolate Nanocomposite Film Reinforced by Cu Nanoclusters.
Article in Polymers, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Development of Chitosan-Based Composite Films Incorporating Anchovy Byproduct Hydrolysates.Polymers · 2025Article
- Assessing Molecular Docking Tools to Guide the Design of Polymeric Materials Formulations: A Case Study of Canola and Soybean Protein.Polymers · 2022Article
- Metallic Nanoparticles in the Food Sector: A Mini-Review.Foods (Basel, Switzerland) · 2022Review
- Article
- Recent Developments in Food Packaging Based on Nanomaterials.Nanomaterials (Basel, Switzerland) · 2018Review
- Article
- Reducing Water Sensitivity of Chitosan Biocomposite Films Using Gliadin Particles Made by In Situ Method.Polymers · 2017Article
- A Low-Cost, Formaldehyde-Free and High Flame Retardancy Wood Adhesive from Inorganic Adhesives: Properties and Performance.Polymers · 2017Article
- Article
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Authors and funding
6 authors.
Funding
Abstract
Soy protein isolate (SPI) based films have received considerable attention for use in packaging materials. However, SPI-based films exhibit relatively poor mechanical properties and water resistance ability. To tackle these challenges, chitosan (CS) and endogenous Cu nanoclusters (NCs) capped with protein were proposed and designed to modify SPI-based films. Attenuated total reflectance-Fourier transform infrared spectroscopy and X-ray diffraction patterns of composite films demonstrated that interactions, such as hydrogen bonds in the film forming process, promoted the cross-linking of composite films. The surface microstructure of CS/SPI films modified with Cu NCs was more uniform and transmission electron microscopy (TEM) showed that uniform and discrete clusters were formed. Compared with untreated SPI films, the tensile strength and elongation at break of composite films were simultaneously improved by 118.78% and 74.93%, respectively. Moreover, these composite films also exhibited higher water contact angle and degradation temperature than that of pure SPI film. The water vapor permeation of the modified film also decreased. These improved properties of functional bio-polymers show great potential as food packaging materials.
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