Preparation and Characterization of Thermoplastic Starch with Different Contents of Amylose

doi:10.19491/j.issn.1001-9278.2021.06.002

Abstract

Abstract:

Modified thermoplastic starch （TPS） was prepared through a torque rheometer using different sources of starches as raw materials and propylene glycol as a plasticizer. The resultant thermoplastic starch was characterized with X?ray diffraction， thermogravimetric analysis （TGA）， water contact angle and scanning electron microscopy. The results indicated that there were four types of thermoplastic starches containing granular and granular fragments， in which the proportion of thermoplastic cassava starch was higher. The torque of starch reached an steady state in the carbohydrate process in an increasing order of cassava starch （23 N·m） > corn starch （21 N·m） > potato starch （17.8 N·m） > waxy corn starch （15.2 N·m）. This result is directly related to the amylose ratios among these different starches. According to the infrared analysis result， there was a different hydrogen bonding capability between the different types of starches and plasticizer. Waxy corn starch exhibited the strongest bonding， which was consistent with the TGA results. The four types of TPS presented an increase in the level of hydrophilicity in an order of thermoplastic cassava starch （75.9 °）>thermoplastic corn starch （69.2 °） > thermoplastic potato starch （67.9 °） > waxy corn starch （64.9 °）.

Key words: thermoplastic starch, amylose starch, modification, hydrophilicity

CLC Number:

TQ316.6

TANG Shi, ZHAO Jingjing, SU Tingting, WANG Zhanyong. Preparation and Characterization of Thermoplastic Starch with Different Contents of Amylose[J]. China Plastics, 2021, 35(6): 7-12.

Figures/Tables 7

Fig.1. Torque?time curves of different starches plasticized by glycerol

Fig.2. FTIR spectra of different native starches and TPS

Fig.3. SEM of the fracture surface of TPS

Fig.4. XRD diffraction patterns of native starch and TPS

淀粉类型	热塑改性前的结晶度/%	热塑改性后的结晶度/%
木薯淀粉	24.8	11.4
玉米淀粉	22.0	8.7
马铃薯淀粉	24.8	7.9
蜡质玉米淀粉	24.7	2.2

Tab.1. Relationship between starch type and crystallinity

Fig.5. TG curves of different TPS

Fig.6. Water contact angle of different TPS

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