Effect of montmorillonite on wettability and microstructure properties of zein/montmorillonite nanocomposite nanofiber mats

Zein is a hydrophobic protein produced from maize and has great potential in a number of industrial applications such as food, food coating and food packaging. The objectives of this study are to determine the effects of montmorillonite on the wettability and microstructure properties of zein/montmorillonite nanocomposite nanofiber mats fabricated by the electrospinning technique in ethyl alcohol aqueous solution. The zein/montmorillonite nanofiber mats were characterized by field-emission scanning electron microscopy, transmission electron microscopy, X-ray diffraction, differential scanning calorimetry, thermogravimetric analysis and contact angle measurements. This study shows that the introduction of montmorillonite resulted in the improvement of the thermal stability and hydrophilicity for the zein matrix. X-ray diffraction patterns and transmission electron microscopy micrographs suggest the coexistence of intercalated montmorillonite layers over the examined montmorillonite contents. Since montmorillonite is a hydrophilic clay, its addition can be used not only to produce nanomaterials with the already known improved properties but also to enhance the hydrophilicity of material.