Novel Egg White-Nanoclay Bionanocomposites

A series of novel bionanocomposites on the basis of egg white containing 0, 5, 10, 15 and 20 wt % of the nanoclay, i.e. Na-montmorillonite was prepared by mixing method. The exfoliated morphology of the bionanocomposites was observed by the X-ray diffractometry. The gel fraction, swelling behavior and thermal properties of prepared bionanocomposites were investigated. The results showed that swelling capability has inverse dependence on the nanoclay loading level in the bionanocomposites. It was also shown that the nanoclay acts as crosslinker in the bionanocomposites and the gel fraction values and the denaturation and degradation transition temperatures are increased by increasing the nanoclay loading level.

Keywords:

Bionanocomposite , Egg White , Nanoclay , Na-Montmorillonite