Synthesis and properties of esterified starches with different contents of straight chain

doi:10.19491/j.issn.1001-9278.2024.05.004

Abstract

Abstract:

Three types of esterified starches with different contents of straight chain were prepared by mixing formic acid with three natural starches at a certain proportion， including cassava esterified starch （EM）， corn esterified starch （EN）， and waxy esterified starch （EW）. The structural properties of the as⁃prepared esterified starches were characterized and analyzed using Fourier⁃transform infrared spectroscopy， wide⁃angle X⁃ray diffraction， scanning electron microscopy， and thermogravimetric analysis. The changes in the mechanical properties of PBS/esterified starch blends were further analyzed. The result indicated that the starches exhibited a hydrophobic property after esterification， and their hydrophobic degree increased with an increase in the amylose content. The crystal structure of the starches was damaged by the incorporation of the esterified starch. The crystalline degree of the starches was proportional to the content of amylose， and their heat loss rate increased proportionally with an increase in the amylopectin by a factor of EM （237 ℃） > EN （235 ℃） > EW （231 ℃）. The hydrogen bond interaction between the molecules of the starches decreased， resulting in an improvement in the thermoplasticity of the starches. Moreover， the esterified starch with a high content of amylopectin has a good plasticizing effect.

Key words: modified starch, esterified starch, hydrophobicity, crystallinity, thermoplastic

CLC Number:

TQ321

HAO Wenbo, TANG Shi, SU Tingting, WANG Zhanyong. Synthesis and properties of esterified starches with different contents of straight chain[J]. China Plastics, 2024, 38(5): 19-23.

Figures/Tables 6

Fig.1. FTIR spectra of the native and esterified starch

Fig.2. Relationship between starch substitution degree and linear chain content

Fig. 3. Morphology of the natural and esterified starch

Fig.4. XRD patterns of the native and esterified starch

Fig.5. TG and DTG curves of the natural and esterified starch

Fig.6. Water contact angle of the natural thermoplastic and esterified thermoplastic starch

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