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首页> 外文期刊>Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides >Amylose content and chemical modification effects on thermoplastic starch from maize - Processing and characterisation using conventional polymer equipment
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Amylose content and chemical modification effects on thermoplastic starch from maize - Processing and characterisation using conventional polymer equipment

机译：玉米中直链淀粉的含量和化学改性对热塑性淀粉的影响-使用常规聚合物设备进行加工和表征

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A design of experiments was performed on extruded starch based materials studied in a recently published article [Chaudhary, A. L, Miler, M., Torley, P. J., Sopade, P. A., & Halley, P. J. (2008). Amylose content and chemical modification effects on the extrusion of thermoplastic starch from maize. Carbohydrate Polymers, 74(4), 907-913 ] highlighting the effects of amylose content, chemical modification and extrusion on a range of maize starches. An investigation into the effects of starch type (unmodified 0-80% amylose starch; hydroxypropylated 80% amylose starch), screw speed and ageing after moulding on final product properties such as mechanical properties (Young's modulus, maximum stress and strain at break), moisture absorption, morphology and retrogradation are included. A full factorial design was used to study these starch type, processing and final product property relationships. Microscopy was used to observe any morphological difference between the various starch types in thermoplastic starch (TPS) blends and X-ray diffraction (XRD) was used to observe changes in crystallinity over time (retrogradation). The results show that 0% amylose (waxy maize) and hydroxypropylated 80% amylose thermoplastic starches have mechanical properties comparable to that of low density polyethylene (LDPE) and high density polyethylene (HDPE), therefore these materials have the potential to be an environmentally friendly alternative to current polymer resins.
机译：在最近发表的文章[Chaudhary，A. L，Miler，M.，Torley，P. J.，Sopade，P. A.，＆Halley，P. J.（2008）中研究的挤出淀粉基材料上进行了实验设计。直链淀粉含量和化学改性对玉米中热塑性淀粉挤出的影响。 Carbohydrate Polymers，74（4），907-913]强调了直链淀粉含量，化学改性和挤压对一系列玉米淀粉的影响。研究淀粉类型（未改性的0-80％直链淀粉;羟丙基化的80％直链淀粉），成型后的螺杆速度和老化对最终产品性能（如机械性能（杨氏模量，最大应力和断裂应变）的影响，包括吸湿，形态和回生。使用全因子设计来研究这些淀粉类型，加工和最终产品特性之间的关系。使用显微镜观察热塑性淀粉（TPS）共混物中各种淀粉类型之间的形态学差异，并使用X射线衍射（XRD）观察结晶度随时间的变化（回生）。结果表明，0％直链淀粉（糯玉米）和羟丙基化80％直链淀粉热塑性淀粉的机械性能与低密度聚乙烯（LDPE）和高密度聚乙烯（HDPE）相当，因此这些材料具有环保的潜力。替代目前的聚合物树脂。

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