Study on Mechanical Performance of Octenylsuccinyl⁃Carboxymethyl Starch Films

doi:10.19491/j.issn.1001-9278.2020.04.005

Abstract

Abstract:

To overcome the rigid and brittle defects of starch films, the octenylsuccinate?carboxymethyl oil?water amphiphilic starch (OS?CMS) was synthesized through a two?step reaction using corn starch, chloroacetic acid and octenylsuccinic anhydride as raw materials. The chemical structure and crystallinity of the resulting films were characterized by Fourier?transform infrared spectroscopy and X?ray diffraction, respectively, and the mechanical evaluation were conducted for the samples at different molar ratios of functional groups and degrees of starch modification. The results indicated that the surface modification led to a decrease in crystallinity of OS?CMS films. The breaking strength of OS?CMS films increased with an increase of molar ratio, but their elongation at break increased at first and then tended to decrease. As a result, the films achieved an improvement in toughness. The OS?CMS films obtained a maximum value in elongation at break at the OS/CMS molar ratio of 1/1, and their breaking strength and elongation at break were found to increase gradually with an increase of the degree of denaturation, indicating an enhancement in mechanical performance.

Key words: starch film, mechanical property, amphiphilic starch, molar ratio, modification level

CLC Number:

TQ 321

Yanzhi SONG, Zhifeng ZHU, Shian LI. Study on Mechanical Performance of Octenylsuccinyl⁃Carboxymethyl Starch Films[J]. China Plastics, 2020, 34(4): 25-29.

Figures/Tables 6

References 16

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淀粉种类	P_o/%	断裂强度			断裂伸长率		厚度
淀粉种类	P_o/%	平均值/MPa	CV/%	平均值/%	CV/%	平均值/mm	CV/%
酸解淀粉	-	38.0	5.30	2.02	11.8	0.080	9.76
OS?CM淀粉	0	34.6	7.50	2.58	7.36	0.077	6.11
	20.0	34.5	7.12	2.68	9.48	0.073	5.25
	48.4	35.8	4.86	4.18	8.92	0.086	9.40
	69.0	35.9	10.80	3.15	9.31	0.067	8.98
	100.0	36.1	6.79	2.24	6.97	0.063	8.66

淀粉种类	P_o/%	断裂强度			断裂伸长率		厚度
淀粉种类	P_o/%	平均值/MPa	CV/%	平均值/%	CV/%	平均值/mm	CV/%
酸解淀粉	-	38.0	5.30	2.02	11.8	0.080	9.76
OS?CM淀粉	0	34.6	7.50	2.58	7.36	0.077	6.11
	20.0	34.5	7.12	2.68	9.48	0.073	5.25
	48.4	35.8	4.86	4.18	8.92	0.086	9.40
	69.0	35.9	10.80	3.15	9.31	0.067	8.98
	100.0	36.1	6.79	2.24	6.97	0.063	8.66

淀粉种类	变性程度	断裂强度		断裂伸长率		厚度
淀粉种类	变性程度	平均值/MPa	CV/%	平均值/%	CV/%	平均值/mm	CV/%
酸解淀粉	-	38.0	5.30	2.02	11.8	0.080	9.76
OS?CM淀粉	0.016	30.8	9.92	2.92	9.22	0.065	8.56
	0.030	35.9	10.8	3.15	9.35	0.067	8.98
	0.049	37.5	9.32	3.53	8.52	0.074	7.98
	0.065	39.2	8.28	3.88	8.35	0.088	7.52

淀粉种类	变性程度	断裂强度		断裂伸长率		厚度
淀粉种类	变性程度	平均值/MPa	CV/%	平均值/%	CV/%	平均值/mm	CV/%
酸解淀粉	-	38.0	5.30	2.02	11.8	0.080	9.76
OS?CM淀粉	0.016	30.8	9.92	2.92	9.22	0.065	8.56
	0.030	35.9	10.8	3.15	9.35	0.067	8.98
	0.049	37.5	9.32	3.53	8.52	0.074	7.98
	0.065	39.2	8.28	3.88	8.35	0.088	7.52

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