THE CHANGE OF POLYSTYRENES CHARACTERISTICS BY ADDITION OF PROTEIN ISOLATED FROM SOYBEAN

• Main Author: Rohmatikah (NIM 105 03 046), Siti
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/6783
• Institution: Institut Teknologi Bandung

ABSTRACT: <br /> <br /> <br /> Polystyrene is one of plastics used in many applications. It has been known that polystyrene is rigid, brittle, transparent, and difficult decomposed by microorganisms. One of the solutions for making the characteristics of polystyrene different, is by blending with natural polymers to produce a polyblend. Here, it will be showed the effect of addition of protein isolated from soybean on the polystyrene properties. Surface analysis showed that the increase of protein in polyblend, the homogeneity of the polyblend decrease. This unhomogeneity of polyblend is caused by the different polarity between protein and polystyrene. The addition of nitrated polystyrene into polyblend can increase the homogeneity of polyblend, but the mechanical properties and thermal stability of polyblend decrease. The addition of protein into polyblend caused the thermal and mechanical properties of polystyrene decreased. These results are caused by the thermal stability of protein was lower than that of polystyrene. In addition, protein is more rigid than polystyrene. Thus, the addition of protein into polyblend could change the characteristics of polystyrene significantly.