Estudo comparativo de colágeno hidrolisado e comercial com adição de PVA / Comparative study of commercial and anionic collagen blended with PVA

AUTOR(ES)
DATA DE PUBLICAÇÃO

2009

RESUMO

The development of new materials has been based on the mix of two or more polymers or biopolymers where solutions are mixed in different portions trying to get materials with distinct properties from their precursors. In this work different collagen solutions and collagen-PVA blends were analyzed. The used collagen was the type I, however obtained from two different forms, the commercial collagen that was provided by Novaprom Food Ingredients Ltda and the collagen obtained from bovine tendon by alkaline hydrolysis in different times (24h and 96h). The blends and collagen were characterized by thermal analysis (DTG and DSC), electronic scan microscopy (ESM), infrared absorption spectroscopy (FT-IR) and rheological analysis. DSC curves showed that the commercial collagen has the highest denaturing temperature and that the addition of PVA does not change this temperature. In other hand, TG curves showed that PVA, in any given molecular weight, increases collagen thermal stability. Electronic microscopy shows that collagen with alkali treatment have a fibrillar and little disorganized structure, insofar, the commercial collagen have a little more compact structure. By FT-IR it was to possible observe that the presence of PVA on blends have no influence on the peaks, suggesting that there is no chemical interaction between then. Rheological analysis allow to compare the elastic module (G) and the viscous module (G) from blends in different proportions. All the obtained values for Gare higher than G, so it can be conclude that samples are more elastic than viscous.

ASSUNTO(S)

pva pva rheology colágeno collagen reologia

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