Effects of Ethylene Glycol Plasticization on the Structure and Properties of Beer Waste Yeast Protein Plastic

Beer waste yeast protein and ethylene glycol were mixed at different ratios and hot press-molded to produce beer waste yeast protein plastic. The effects of ethylene glycol on the structure and property of beer waste yeast protein plastic were studied by material testing machine, integrated thermal analyzer, Fourier transform infrared spectrometer and scanning electron microscopy. The results show that plastic with ethylene glycol mass fraction of 35% had a maximum elongation. The water absorption of the plastic increased with increase of ethylene glycol content. The hydrogen bonds between the ethylene glycol and the beer waste yeast protein weakend the hydrogen bonds among the protein molecules and enlarged the elongation of plastic. The ethylene glycol could improve the microstructure and toughness of beer waste yeast protein plastic.