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Open AccessFeature PaperArticle

Preparation and Compatibilization of PBS/Whey Protein Isolate Based Blends

1
Department of Civil and Industrial Engineering, University of Pisa, 56122 Pisa, Italy
2
Consorzio Interuniversitario Nazionale per la Scienza e Tecnologia dei Materiali (INSTM), 50121 Florence, Italy
3
IRIS Technology Solutions S.L., Parc Mediterrani de la Technologia, Avda.Carl Friedrich Gauss No. 11, Castelldefels, 08860 Barcelona, Spain
4
Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmalingen, Germany
5
Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV, 85354 Freising, Germany
*
Author to whom correspondence should be addressed.
Academic Editors: Chahinez Aouf, Jérôme Lecomte and Guodong Du
Molecules 2020, 25(14), 3313; https://doi.org/10.3390/molecules25143313
Received: 30 June 2020 / Revised: 14 July 2020 / Accepted: 15 July 2020 / Published: 21 July 2020
(This article belongs to the Special Issue Biobased Biodegradable Polymers)
In this paper the production of biopolymeric blends of poly(butylene succinate) PBS and plasticized whey protein (PWP), obtained from a natural by-product from cheese manufacturing, has been investigated for the production of films and/or sheets. In order to add the highest possible whey protein content, different formulations (from 30 to 50 wt.%) were studied. It was found that by increasing the amount of PWP added to PBS, the mechanical properties were worsened accordingly. This trend was attributed to the low compatibility between PWP and PBS. Consequently, the effect of the addition of soy lecithin and glycerol monostearate (GMS) as compatibilizers was investigated and compared to the use of whey protein modified with oleate and laurate groups obtained by Schotten-Baumann reaction. Soy lecithin and the Schotten-Baumann modified whey were effective in compatibilizing the PWP/PBS blend. In fact, a significant increase in elastic modulus, tensile strength and elongation at break with respect to the not compatibilized blend was observed and the length of aliphatic chains as well as the degree of modification of the Schotten–Baumann proteins affected the results. Moreover, thanks to DSC investigations, these compatibilizers were also found effective in increasing the PBS crystallinity. View Full-Text
Keywords: biopolyester; poly(butylene succinate); whey protein; compatibilization; polymer blends biopolyester; poly(butylene succinate); whey protein; compatibilization; polymer blends
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MDPI and ACS Style

Coltelli, M.-B.; Aliotta, L.; Gigante, V.; Bellusci, M.; Cinelli, P.; Bugnicourt, E.; Schmid, M.; Staebler, A.; Lazzeri, A. Preparation and Compatibilization of PBS/Whey Protein Isolate Based Blends. Molecules 2020, 25, 3313.

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