Scholarlink

<p>This study aimed at the influence of native starch blend composition on the functional properties of thermoplastic starch (TPS) films processed by extrusion, using maize (MS), cassava (CS), and potato (PS) starches as components. A simplex-centroid mixture design was applied to systematically evaluate the effects of starch proportions on the physicochemical, thermal, and mechanical behavior of the films. The blends were processed by single-screw extrusion using water (10 phr) and glycerol (35 phr) as plasticizers. The materials were characterized by X-ray diffraction, thermogravimetric analysis, moisture uptake measurements, and tensile testing. The results showed that crystallinity ranged from 8.7 to 14.4%, tensile strength from 1.78 to 5.82&#xa0;MPa, and elongation at break from 21.61 to 111.67%, depending on the composition of the blend. Potato starch improves the crystallinity, rigidity, and thermal stability of TPS, while cassava starch improves elasticity and increases moisture absorption capacity (up to 53.31%). Statistical modeling showed that the results exhibit non-linear responses and that synergistic and antagonistic effects occur among the starches. The results indicate that the system does not follow a linear rule of mixtures. The results show that differences in molecular architecture, such as the amylose/amylopectin ratio, contribute to differences in molecular rearrangement during extrusion. The results provide new insights into structure-property relationships for thermoplastic starch (TPS) systems and show that blending native starch is a successful method for improving properties for biodegradable films.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Structure–property relationships of thermoplastic starch films extruded from maize, cassava and potato starch blends

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年4月10日

查看全文
  • Carlos Henrique Rodrigues Milfont,
  • Adriano Lincoln Albuquerque Mattos,
  • Alice da Costa Silva,
  • Isaac de Santana Bezerra,
  • Juciklécia da Silva Reinaldo,
  • Men de sá Moreira de Souza Filho,
  • Edson Noriyuki Ito

摘要

This study aimed at the influence of native starch blend composition on the functional properties of thermoplastic starch (TPS) films processed by extrusion, using maize (MS), cassava (CS), and potato (PS) starches as components. A simplex-centroid mixture design was applied to systematically evaluate the effects of starch proportions on the physicochemical, thermal, and mechanical behavior of the films. The blends were processed by single-screw extrusion using water (10 phr) and glycerol (35 phr) as plasticizers. The materials were characterized by X-ray diffraction, thermogravimetric analysis, moisture uptake measurements, and tensile testing. The results showed that crystallinity ranged from 8.7 to 14.4%, tensile strength from 1.78 to 5.82 MPa, and elongation at break from 21.61 to 111.67%, depending on the composition of the blend. Potato starch improves the crystallinity, rigidity, and thermal stability of TPS, while cassava starch improves elasticity and increases moisture absorption capacity (up to 53.31%). Statistical modeling showed that the results exhibit non-linear responses and that synergistic and antagonistic effects occur among the starches. The results indicate that the system does not follow a linear rule of mixtures. The results show that differences in molecular architecture, such as the amylose/amylopectin ratio, contribute to differences in molecular rearrangement during extrusion. The results provide new insights into structure-property relationships for thermoplastic starch (TPS) systems and show that blending native starch is a successful method for improving properties for biodegradable films.