Preparation and characterization of starch-based composite films reinfoced by polysaccharide-based crystals

被引：102
作者：
Ali, Amjad [1 ]
Xie, Fengwei [2 ]
Yu, Long [1 ,3 ]
Liu, Hongsheng [1 ]
Meng, Linghan [1 ]
Khalid, Saud [1 ]
Chen, Ling [1 ]
机构：
[1] South China Univ Technol, Sch Food Sci & Engn, Ctr Polymer Renewable Resources, Guangzhou 510640, Guangdong, Peoples R China
[2] Univ Queensland, Sch Chem Engn, Brisbane, Qld 4072, Australia
[3] Guangzhou Knowledge City, Sinosingapore Int Joint Res Inst, Guangzhou 510663, Guangdong, Peoples R China
来源：
COMPOSITES PART B-ENGINEERING | 2018年 / 133卷
关键词：
Particle-reinforcement; Polymer-matrix composites; Interfaces; Environmental degradation; Surface analysis; Mechanical testing; SORBITOL PLASTICIZED STARCH; MECHANICAL-PROPERTIES; CELLULOSE NANOCRYSTALS; ZINC-OXIDE; THERMOPLASTIC STARCH; NANOCOMPOSITE FILMS; CAPSULE MATERIALS; TUNICIN WHISKERS; POLYMER BLENDS; PEA STARCH;
D O I：
10.1016/j.compositesb.2017.09.017
中图分类号：
T [工业技术];
学科分类号：
08 ;
摘要：
Starch based films, reinforced by two types of polysaccharide-based crystals, were prepared and compared. The films were transparent and their surface was smooth in appearance. Addition of crystals increased the Young's modulus and tensile strength of starch-based materials and decreased elongation at break. Scanning electron microscopic observation indicated good compatibility between starch matrix and the reinforcing fillers due to same chemical unit (glucose). Cellulose crystals have higher thermal stability than that of starch crystals; this provides better processibility and superior mechanical properties to starch films filled with cellulose crystals. On the other hand, starch films filled with starch crystals demonstrated higher protection against UV radiation. Since all the components used in this work belong to food sources, the prepared films are biodegradable, safe for food packaging and can also be used to developed ible films (such as wrappers for candies) and medicinal capsules (both soft and hard capsules). (C) 2017 Elsevier Ltd. All rights reserved.
引用
收藏
页码：122 / 128
页数：7
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