EFFECT OF STARCH ON PROPERTY OF SILK FIBROIN/KERATIN BLEND FILMS

Abstract

This work was aimed to study the effect of starch on silk fibroin (SF)/keratin (K) blend films
properties. The SF and K solutions were mixed with starch, homogeneously stirred and poured into polystyrene
culture plates. The mixture solution was then dried in an oven at 40 °C for 3 days. The films were then
investigated for their morphology, secondary structure and thermal properties by using scanning electron
microscope (SEM), Fourier transform-infrared (FT-IR) spectrophotometer, Thermogravimetric analysis (TGA).
The results found that each film had different patterns of surfaces depending on ratio used. The structure of
almost films co-existed with random coil and α-helix structures which resulted to increase the flexibility and of
film. The structure of the films changed to β-sheet after blending between SF and K according to H-bond
formation and increased thermal stability of the films. This result indicated that starch helped to decrease the
crystalline structure of the film which increased their flexibility.