Effects of Plasticization and Shear Stress on Phase Structure Development and Properties of Soy Protein Blends

In this study, soy protein concentrate (SPC) was used as a plastic component to blend with poly(butylene adipate-co-terephthlate) (PBAT). Effects of SPC plasticization and blend composition on its deformation during mixing were studied in detail. Influence of using water as the major plasticizer and glycerol as the co-plasticizer on the deformation of the SPC phase during mixing was explored. The effect of sheir stress as affected by SPC loading level, on the phase structure of SPC in the blends was also investiged. Quantitative analysis of the aspect ratio of SPC particles was conducted by using ImageJ software, and and empirical model predicting the formation of percolated structure was applied. The experimental results and the model prediction showed a fairly good agreement. The experimental results and statistic analysis suggest that both SPC loading level and its water content prior to compounding had significant influences on development of the SPC phase structure and were correlated in determining the morphological structures of the resulting blends. Consequently physical and mechanical properties of the blends greatly depended on the phase morphology and PIIAT/SPC ratio of the blends.