Mechanical and Thermal Behavior of Canola Protein Isolate Films As Improved by Cellulose Nanocrystals.

The effects of cellulose nanocrystals (CNCs) (12, 24, and 36% w/w) on the microstructure and mechanical and thermal properties of canola protein isolate films were evaluated. The incorporation of cellulose nanocrystals led to homogeneous films, and new Fourier transform infrared peaks appeared at 1055 cm, indicating the presence and the interaction of CNCs with proteins and glycerol. The addition of CNCs also improved the thermal stability of the films, since higher temperatures were required for their thermal decomposition.