Morphology and Properties of Deoiled Cake (DOC) Isolated Mixed Proteins and Low-Density Polyethylene Blends

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.

Keywords:

• Biodegradable plastic
• Blends
• DOC protein
• LDPE
• Mechanical properties
• Polyethylene glycol