Preparation and properties of extruded thermoplastic starch/polymer blends

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[1] Huneault, Michel A.
[2] Li, Hongbo
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Huneault, M.A. (michel.huneault@usherbrooke.ca) | 1600年 / John Wiley and Sons Inc卷 / 126期
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This article examines the starch gelatinization and the blend morphology development in blends of thermoplastic starch (TPS) with high-density polyethylene; polypropylene; polystyrene; poly(lactic acid); and polycaprolactone. The TPS gelatinization and mixing with the second polymer was carried out on a twin-screw extrusion process; where the starch was sequentially gelatinized; devolatilized; and then mixed in the molten state with a synthetic polymer. The role of excess water and process temperature on starch gelatinization was assessed by measuring the X-ray scattering. All prepared blends included 25 % TPS that was dispersed in the synthetic polymer matrix. Compatibilized versions of these same blends were obtained by partially substituting the polymer matrices with maleated analogs. The blend morphology was probed by scanning electron microscopy. Complete starch gelatinization was obtained when the gelatinization process was carried out over 100°C regardless of amount of water used as co-plasticizer. The blend morphologies were greatly improved when a maleated compatibilizer was added. Only TPS/PCL blends exhibited a finely dispersed TPS phase without the use of a compatibilizer. In general; the addition of the TPS reduced slightly the tensile modulus and strength of the different polymers and more importantly the elongation at break. © 2012 Wiley Periodicals; Inc;
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