Studies of Interfacial Interaction between Polyaniline and Corn Gluten Meal and their Effect on Electroactive and Free Radical Scavenging Properties
作者： Walt V. K. Wheelwright , Sudip Ray , Ralph P. Cooney
DOI: 10.1080/15421406.2015.1043212
关键词:
摘要: Preparation and characterisation of Corn Gluten Meal (CGM)-polyaniline (PANI) blends by direct deposition PANI onto the CGM surface via in situ oxidative polymerisation aniline was studied. A series different CGM-PANI were prepared varying CGM-aniline feed mass ratios 95:5, 90:10, 80:20, 70:30, 60:40 50:50. The blend compositions studied Elemental analysis. Interfacial interactions between nitrogen containing groups from detected X-ray photoelectron spectroscopy FTIR spectroscopy. Formation electrically conductive emeraldine salt form these evident their characteristic dark green colour. conductivity increased with increasing content range 10−2 S·cm−1 to 2 S·cm−1. Similarly all showed free radical scavenging activity effect more pronounced at higher content. Therefore inclusion introduced valuable functional properties wh...
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