Core‐Shell Nanoblends from Soy Protein/Polystyrene by Emulsion Polymerization

Novel soy protein/polystyrene nanoblends with core‐shell structures were successfully prepared by introducing nano‐sized PS into soy protein through emulsion polymerization. The nanoblends showed core‐shell structures, with the core being of PS and the shell of sodium dodecane sulfonate and soy protein polypeptides, when investigated by electron microscopy. Nanoblends containing high levels of PS (>30%) exhibited characteristic infrared spectrum bands, X‐ray diffraction peak, and glass transition, since PS microsphere aggregated to form independent PS domains. Mechanical strength and water resistance were effectively improved by introducing PS. An effective structure‐performance relationship was thereby established to describe the nanoblends. magnified image