Effects of high starch content on the physicochemical properties of starch/PBAT nanocomposite films prepared by extrusion blowing.

Biodegradable film Extrusion blowing Nanocomposites Poly(butylene adipate-co-terephthalate) Starch

Journal

Carbohydrate polymers
ISSN: 1879-1344
Titre abrégé: Carbohydr Polym
Pays: England
ID NLM: 8307156

Informations de publication

Date de publication:
01 Jul 2020
Historique:
received: 31 12 2019
revised: 27 03 2020
accepted: 27 03 2020
entrez: 17 5 2020
pubmed: 18 5 2020
medline: 18 5 2020
Statut: ppublish

Résumé

Starch/PBAT nanocomposite films with high starch content were prepared using one-step compounding and subsequent extrusion blowing. The effects of the starch/PBAT weight proportions on the physicochemical properties of the films were investigated. The X-ray diffraction results demonstrated that the extent of intercalation of the starch/PBAT nanocomposite films increased with the increasing PBAT content. The dynamic mechanical analysis revealed that the compatibility of starch and PBAT improved with increasing PBAT content from 10 wt% to 50 wt%. The strength and flexibility of the films were greatly improved by blending with PBAT. The maximum tensile strength and elongation at break of the starch/PBAT nanocomposite films were 7.4 MPa and 614 %, respectively. The water-vapor barrier properties and hydrophobicity of the films were significantly improved with the increase in the PBAT content. The blown starch/PBAT nanocomposite films incurred low cost and demonstrated excellent mechanical and hydrophobic properties, which are suitable for the food-packaging field.

Identifiants

DOI: 10.1016/j.carbpol.2020.116231 PMID: 32414453
pubmed: 32414453
pii: S0144-8617(20)30405-7
doi: 10.1016/j.carbpol.2020.116231
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

116231

Informations de copyright

Copyright © 2020 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no conflict of interest in the publication of this article.

Auteurs

Xiaosong Zhai (X)

College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China.

Wentao Wang (W)

College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China. Electronic address: wangwt@sdau.edu.cn.

Hui Zhang (H)

College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China.

Yangyong Dai (Y)

College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China.

Haizhou Dong (H)

College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China.

Hanxue Hou (H)

College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China. Electronic address: hhx@sdau.edu.cn.

Classifications MeSH