INFLUENCE OF STARCH SOURCE ON PROPERTIES OF BLENDS BASED ON THERMOPLASTIC STARCH AND POLY (BUTYLENE-ADIPATE-CO-TEREPHTHALATE)

被引：4
作者：
Matusinho, Ingrid A. dos S. [1 ]
Ramos, Thais F. [1 ]
de Oliveira, Jhonatan B. [1 ]
Pedroso, Emerson F. [1 ]
de Souza, Patterson P. [1 ]
Patricio, Patricia S. de O. [1 ]
机构：
[1] Ctr Fed Educ Tecnol Minas Gerais, CEFET MG, Ave Amazonas 5253,BH MG, BR-30421169 Amazonas, MG, Brazil
来源：
CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS | 2024年 / 7卷
关键词：
Blends; thermoplastic starch; Poly(Butylene-Adipate-Co-Terephthalate); Swelling; CITRIC-ACID; PHYSICOCHEMICAL PROPERTIES; COMPATIBILIZERS; DIGESTIBILITY; MORPHOLOGY;
D O I：
10.1016/j.carpta.2024.100433
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This work aims to develop and characterize blends of thermoplastic starch (TPS) modified with citric acid and poly(butylene-adipate-co-terephthalate) (PBAT), using sweet potato (SP) and cassava (C) as starch sources. The blends were produced through extrusion, combining thermoplastic starch with PBAT, and characterized using Infrared Absorption Spectroscopy, X-ray diffraction, a scanning electron microscope, tensile testing, and swelling analyses. The starch granules from SP and C showed variations in structure and composition (specifically in the amylose-to-amylopectin ratio), influencing the morphology and properties of the blends. The TPS-SP/PBAT blends exhibited greater resistance and lower hydrophilicity compared to the TPS-C/PBAT blends. Variations in the properties of the blends were also observed with different amounts of the biodegradable polyester used. The developed blends offer a long-term sustainable alternative to conventional polymers in the manufacturing of disposable packaging for the food industry.
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页数：8
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