Cross-Linked Potato Starch-Based Blend Films Using Ascorbic Acid as a Plasticizer

被引：57

作者：

Yoon, Soon-Do ^{[1
]}

机构：

[1] Chonnam Natl Univ, Dept Chem & Biomol Engn, Yeosu 550749, Jeonnam, South Korea

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2014年 / 62卷 / 08期

关键词：

potato starch/PVA blend films; ascorbic acid; heat curing; mechanical properties; biodegradability; SOY PROTEIN FILMS; THERMOPLASTIC STARCH; MECHANICAL-PROPERTIES; PHYSICAL-PROPERTIES; POLYVINYL-ALCOHOL; AMYLOSE CONTENT; TERNARY BLENDS; CITRIC-ACID; COMPOSITES; BIODEGRADABILITY;

D O I：

10.1021/jf4024855

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The main objects of this study were to prepare the cross-linked potato starch/polyvinyl alcohol blend films with ascorbic acid (AsA) added as a plasticizer with and without heat curing and to examine their mechanical properties, elongation at break, degree of swelling, solubility, water vapor absorption, thermal properties, optical properties, and biodegradability. The specific surface area, pore volume, and topography of the films with and without heat curing were also investigated via nitrogen adsorption and desorption isotherms and atomic force microscopy analysis. The results indicate that the cured films possess mechanical, thermal, and optical properties enhanced compared to those of noncured films. The mechanical and water barrier properties of the AsA-added film were also found to be superior to those of other films with polyol plasticizers (glycerol and xylitol). The biodegradability test revealed that the prepared films are degraded by similar to 35-80% after 165 days.

引用

页码：1755 / 1764

页数：10

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