Gelatinized and nongelatinized starch/pp blends : effect of starch source and carboxylic and incorporation
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRGS |
Texto Completo: | http://hdl.handle.net/10183/219576 |
Resumo: | Due to the environmental impact caused by incorrect disposal and the non-biodegradability of synthetic polymers, the packaging sector seeks renewable raw materials. An alternative is the utilization of natural renewable polymer, such as thermoplastic starch (TPS), mixed with synthetics. However, the chemical incompatibility between these two materials leads to the use of a compatibilizer agent. Even though the compatibilizer effect of carboxylic acid on TPS blends have been studied, the correlation between the carboxylic acid and the starch source has not been investigated yet. Thus, this study focuses on the effects of added carboxylic acids (myristic (C14) and stearic (C18) acid) and the starch sources (corn, cassava, and potato) on the properties and microstructure of blends with TPS/PP (70/30). The results suggested that the compatibilizer effect of acids depends on the starch source and the length of the acid chain, where cassava blends with C14 showed better results. Acid insertion increased tensile strength and deformation at break, but reduced the elastic modulus, indicating a plasticizer effect. This behavior was related to the formation of amylose and lipid complexes (endogenous or added) during heating. Torque reduction and Tg displacement were also observed for acid blends. The SEM images showed two different morphological dispersions and a non-gelatinization effect due to the acid insertion. Results suggested that acids act differently according to the starch source. |
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Martins, Andréa BerciniSilveira, Augusto MichelonMorisso, Fernando Dal PontSantana, Ruth Marlene Campomanes2021-04-08T04:15:59Z20211572-8935http://hdl.handle.net/10183/219576001123775Due to the environmental impact caused by incorrect disposal and the non-biodegradability of synthetic polymers, the packaging sector seeks renewable raw materials. An alternative is the utilization of natural renewable polymer, such as thermoplastic starch (TPS), mixed with synthetics. However, the chemical incompatibility between these two materials leads to the use of a compatibilizer agent. Even though the compatibilizer effect of carboxylic acid on TPS blends have been studied, the correlation between the carboxylic acid and the starch source has not been investigated yet. Thus, this study focuses on the effects of added carboxylic acids (myristic (C14) and stearic (C18) acid) and the starch sources (corn, cassava, and potato) on the properties and microstructure of blends with TPS/PP (70/30). The results suggested that the compatibilizer effect of acids depends on the starch source and the length of the acid chain, where cassava blends with C14 showed better results. Acid insertion increased tensile strength and deformation at break, but reduced the elastic modulus, indicating a plasticizer effect. This behavior was related to the formation of amylose and lipid complexes (endogenous or added) during heating. Torque reduction and Tg displacement were also observed for acid blends. The SEM images showed two different morphological dispersions and a non-gelatinization effect due to the acid insertion. Results suggested that acids act differently according to the starch source.application/pdfengJournal of polymer research [recurso eletrônico]. [Dordrecht, Netherlands]: Springer. Vol. 28, n. 9 ( 2021), 11 p.Amido termoplásticoÁcidos carboxílicosPropriedades dos materiaisStarch sourceCarboxylic acidBlendsPropertiesCompatibilityGelatinized and nongelatinized starch/pp blends : effect of starch source and carboxylic and incorporationEstrangeiroinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSTEXT001123775.pdf.txt001123775.pdf.txtExtracted Texttext/plain46528http://www.lume.ufrgs.br/bitstream/10183/219576/2/001123775.pdf.txteeb8881727f85d1cc1eb1c29b43d0910MD52ORIGINAL001123775.pdfTexto completo (inglês)application/pdf2115890http://www.lume.ufrgs.br/bitstream/10183/219576/1/001123775.pdf0f2bcada7a199389d78010a0ecb2b2c0MD5110183/2195762021-05-07 04:40:14.125544oai:www.lume.ufrgs.br:10183/219576Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2021-05-07T07:40:14Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false |
dc.title.pt_BR.fl_str_mv |
Gelatinized and nongelatinized starch/pp blends : effect of starch source and carboxylic and incorporation |
title |
Gelatinized and nongelatinized starch/pp blends : effect of starch source and carboxylic and incorporation |
spellingShingle |
Gelatinized and nongelatinized starch/pp blends : effect of starch source and carboxylic and incorporation Martins, Andréa Bercini Amido termoplástico Ácidos carboxílicos Propriedades dos materiais Starch source Carboxylic acid Blends Properties Compatibility |
title_short |
Gelatinized and nongelatinized starch/pp blends : effect of starch source and carboxylic and incorporation |
title_full |
Gelatinized and nongelatinized starch/pp blends : effect of starch source and carboxylic and incorporation |
title_fullStr |
Gelatinized and nongelatinized starch/pp blends : effect of starch source and carboxylic and incorporation |
title_full_unstemmed |
Gelatinized and nongelatinized starch/pp blends : effect of starch source and carboxylic and incorporation |
title_sort |
Gelatinized and nongelatinized starch/pp blends : effect of starch source and carboxylic and incorporation |
author |
Martins, Andréa Bercini |
author_facet |
Martins, Andréa Bercini Silveira, Augusto Michelon Morisso, Fernando Dal Pont Santana, Ruth Marlene Campomanes |
author_role |
author |
author2 |
Silveira, Augusto Michelon Morisso, Fernando Dal Pont Santana, Ruth Marlene Campomanes |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Martins, Andréa Bercini Silveira, Augusto Michelon Morisso, Fernando Dal Pont Santana, Ruth Marlene Campomanes |
dc.subject.por.fl_str_mv |
Amido termoplástico Ácidos carboxílicos Propriedades dos materiais |
topic |
Amido termoplástico Ácidos carboxílicos Propriedades dos materiais Starch source Carboxylic acid Blends Properties Compatibility |
dc.subject.eng.fl_str_mv |
Starch source Carboxylic acid Blends Properties Compatibility |
description |
Due to the environmental impact caused by incorrect disposal and the non-biodegradability of synthetic polymers, the packaging sector seeks renewable raw materials. An alternative is the utilization of natural renewable polymer, such as thermoplastic starch (TPS), mixed with synthetics. However, the chemical incompatibility between these two materials leads to the use of a compatibilizer agent. Even though the compatibilizer effect of carboxylic acid on TPS blends have been studied, the correlation between the carboxylic acid and the starch source has not been investigated yet. Thus, this study focuses on the effects of added carboxylic acids (myristic (C14) and stearic (C18) acid) and the starch sources (corn, cassava, and potato) on the properties and microstructure of blends with TPS/PP (70/30). The results suggested that the compatibilizer effect of acids depends on the starch source and the length of the acid chain, where cassava blends with C14 showed better results. Acid insertion increased tensile strength and deformation at break, but reduced the elastic modulus, indicating a plasticizer effect. This behavior was related to the formation of amylose and lipid complexes (endogenous or added) during heating. Torque reduction and Tg displacement were also observed for acid blends. The SEM images showed two different morphological dispersions and a non-gelatinization effect due to the acid insertion. Results suggested that acids act differently according to the starch source. |
publishDate |
2021 |
dc.date.accessioned.fl_str_mv |
2021-04-08T04:15:59Z |
dc.date.issued.fl_str_mv |
2021 |
dc.type.driver.fl_str_mv |
Estrangeiro info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10183/219576 |
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1572-8935 |
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001123775 |
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url |
http://hdl.handle.net/10183/219576 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartof.pt_BR.fl_str_mv |
Journal of polymer research [recurso eletrônico]. [Dordrecht, Netherlands]: Springer. Vol. 28, n. 9 ( 2021), 11 p. |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
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application/pdf |
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