Relationship between structure and properties of modified potato starch biodegradable films

被引：104

作者：

Cyras, Viviana P. ^{[1
]}

Zenklusen, Maria C. Tolosa ^{[1
]}

Vazquez, Analia ^{[1
]}

机构：

[1] Univ Mar del Plata, Natl Res Council, CONICET, Inst Mat Sci & Technol INTEMA, RA-7608 Mar Del Plata, Argentina

来源：

JOURNAL OF APPLIED POLYMER SCIENCE | 2006年 / 101卷 / 06期

关键词：

starch; glycerol; esterification; crystallization; film biodegradable; INFRARED-SPECTROSCOPY; AMYLOPECTIN FILMS; MAIZE STARCH; GLYCEROL; AMYLOSE; FIBERS; BLENDS;

D O I：

10.1002/app.23924

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 [高分子化学与物理];

摘要：

Potato starch was gelatinized in the presence of water and varying amounts of glycerol at 90 degrees C. Starch/glycerol films were prepared by casting with water. The addition of glycerol produces a decrease in the crystallinity of the starch in the films. Starch was acetylated (with acetic acid and anhydride) and maleated (with maleic anhydride). Differential scanning calorimetric analysis revealed decrease in the glass transition temperature (T-g) with the chemical modification. The starch modification on the equilibrium moisture content was determined at 25 degrees C. The esterifications produce a decrease in the maximum moisture sorption. (c) 2006 Wiley Periodicals, Inc.

引用

页码：4313 / 4319

页数：7

共 25 条

[11]

2-Z

[12]

Factors affecting crystallization and crystallization kinetics in amorphous corn starch [J].