Preparation and properties of thermally moulded and cast lignosulfonates starch blends

被引:50
作者
Baumberger, S [1 ]
Lapierre, C [1 ]
Monties, B [1 ]
Lourdin, D [1 ]
Colonna, P [1 ]
机构
[1] INRA,BIOCHIM & TECHNOL GLUCIDES LAB,F-44316 NANTES 03,FRANCE
关键词
blends; lignin; lignosulfonates; starch; casting; moulding;
D O I
10.1016/S0926-6690(97)00015-0
中图分类号
S2 [农业工程];
学科分类号
0828 [农业工程];
摘要
Films were prepared from wheat starch and crude commercial lignosulfonates in presence of glycerol, either by thermal moulding or by casting. Moulded films are compared to standard plasticized starch films through their mechanical properties and their behavior with respect to water. Stress-strain mechanical tests show that incorporating 10% lignosulfonates modifies the tensile resistance of plasticized starchy films (ultimate stress decreases of a factor three and elongation at break increases of a factor two), independently of the composition of the lignosulfonates. Above 10%, distinct mechanical behaviors are observed between calcium and sodium lignosulfonate based films. Dynamic mechanical thermal analysis reveals a single grass transition temperature ranging from 16-40 degrees C as a function of lignin content. (C) 1997 Elsevier Science B.V.
引用
收藏
页码:253 / 258
页数:6
相关论文
共 10 条
[1]
COLONNA P, 1995, APPL ALIMENTAIRES CU
[2]
PROPERTIES OF CASTING FILMS FROM NATIVE AND CHEMICALLY-MODIFIED STARCHES [J].
FUNKE, U ;
LINDHAUER, MG .
STARCH-STARKE, 1994, 46 (10) :384-388
[3]
LOURDIN D, 1994, VALORISATIONS ALIMEN, V71, P241
[4]
LOURDIN D, 1996, IN PRESS INFLUENCE E
[5]
Olabisi O., 1979, POLYM POLYM MISCIBIL
[6]
MULTIPHASE MATERIALS WITH LIGNIN .4. BLENDS OF HYDROXYPROPYL CELLULOSE WITH LIGNIN [J].
RIALS, TG ;
GLASSER, WG .
JOURNAL OF APPLIED POLYMER SCIENCE, 1989, 37 (08) :2399-2415
[7]
SINGH H, 1993, CELL CHEM TECHNOL, V27, P327
[8]
Sjostrom E., 1981, WOOD CHEM FUNDAMENTA, V1
[9]
SYNTHETIC-POLYMER LIGNIN COPOLYMERS AND BLENDS [J].
WANG, JS ;
MANLEY, RS ;
FELDMAN, D .
PROGRESS IN POLYMER SCIENCE, 1992, 17 (04) :611-646
[10]
Wolf W., 1984, Journal of Food Engineering, V3, P51, DOI 10.1016/0260-8774(84)90007-4