Thermal Stability of Biodegradable Films Based on Soy Protein and Corn Starch

Summary: In this paper, films were prepared from soy protein and corn starch in different proportions and thermal stability and kinetic parameters were determined through degradation reactions in an inert atmosphere. Solid residues and decomposition products were identified by infrared spectroscopy. Films from corn starch were less thermally stable than soy protein films. The films containing both components had lower thermal stabilities when compared to those of the pure biopolymers. The mechanism of starch thermal degradation seems to occur in a single step, which can be confirmed by the constant E-values during the thermal degradation reaction. For the pure protein and its mixtures an increase in the activation energy was observed during the reaction. Solid residues for protein at different temperatures showed mainly bands related to CO stretching, angular deformation of N H and C H groups. For starch, absorptions related to free and bound O H, CO stretching of CO₂, CO and carbonyl compounds were observed. For the 50/50 mixture bands related to soy protein and corn starch were observed. The gaseous products for soy protein showed absorptions related to CO₂, CO, CO, NH₃ and C H stretching. For pure starch absorptions related to O H stretching from alcohol, CO from CO₂, CO and carbonyl compounds. The 50/50 mixture had the same characteristics as pure soy protein and corn starch.     

Development of Ginkgo (Ginkgo biloba) Nut Starch Films Containing Cinnamon (Cinnamomum zeylanicum) Leaf Essential Oil

There have been many studies on the development biodegradable films using starch isolated from various food sources as a substitute for synthetic plastic packaging films. In this study, starch was extracted from ginkgo (Ginkgo biloba) nuts, which were mainly discarded and considered an environment hazard. The prepared starch (GBS) was then used for the preparation of antioxidant films by incorporating various amounts of cinnamon (Cinnamomum zeylanicum) essential oil (CZEO), which provides antioxidant activity. The prepared GBS films with CZEO were characterized by measuring physical, optical, and thermal properties, along with antioxidant activity (ABTS, DPPH, and FRAP) measurements. With the increasing amount of CZEO, the flexibility and antioxidant activities of the GBS films increased proportionally, whereas the tensile strength of the films decreased. The added CZEO also increased the water vapor permeability of the GBS films, and the microstructure of the GBS films was homogeneous overall. Therefore, the obtained results indicate that the developed GBS films containing CZEO are applicable as antioxidant food packaging.     

Effect of High Humidity Exposure to Wheat Starch Based High Conducting Flexible Polymer-in-Salt-Electrolyte

Polymer-in-salt-electrolytes (PISEs) are an important class of electrolytes as they carry the promise of faster and single ion transport. Unfortunately, due to unavailability of a suitable polymer host PISE has still not reached to commercial level. In the present work, using a novel synthesis protocol developed by the group, glutaraldehyde crosslinked wheat starch has been successfully modified with sodium iodide (NaI) to synthesize a flexible PISE membrane with desired electrochemical properties. Present paper reports the effect of crosslinker and exposure to high humidity ambience on electrochemical and morphological properties. It has been established that on exposure to higher humidity atmosphere starch-based PISEs stabilize at lower resistance value, but with higher ion relaxation time, which indicates that effect of high humidity treatment is more on salt dissociation instead of assisting the ion transport. The studied materials have conductivity ≈0.01 S cm⁻¹ range with ESW >2.5 V, ensuring its usability in electrochemical devices. The developed synthesis protocol does not require any complicated synthesis route and/or sophisticated instrument hence the overall process is economical also, adding up to its potentiality for energy device fabrication.     

Structure–property relationship in PCL/starch blend compatibilized with starch‐g‐PCL copolymer

The polycaprolactone (PCL)/starch blends were prepared by using the starch‐g‐PCL (SGCL) graft copolymers as compatibilizers, and their mechanical properties were correlated with the compatibilizing effect of the SGCL copolymers having various molecular structures. The modulus and strength of the PCL/starch blend were decreased, whereas the percent elongation and the toughness were increased remarkably with the addition of SGCL having appropriate graft structure. These property changes were analyzed in terms of the PCL crystallinity and the interfacial adhesion between the PCL matrix and starch dispersion phases, which were dominated by the compatibilizing effects of the SGCL copolymers. © 1999 John Wiley & Sons, Inc. J Polym Sci B: Polym Phys 37: 2430–2438, 1999     

Isothermal crystallization of concentrated amorphous starch systems measured by modulated differential scanning calorimetry

The slow isothermal crystallization of concentrated amorphous starch systems is measured by Modulated Differential Scanning Calorimetry (MDSC). It can be followed continuously by the evolution (stepwise decrease) of the MDSC heat capacity signal (Cp), as confirmed with data from X-ray diffractometry, Dynamic Mechanical Analysis, Raman spectroscopy, and conventional Differential Scanning Calorimetry. Isothermal MDSC measurements enable a systematic study of the slow crystallization process of a concentrated starch system, such as a pregelatinized waxy corn starch with 24 wt % water and 76 wt % starch. After isothermal crystallization, a broad melting endotherm with a bimodal distribution is observed, starting about 10°C beyond the crystallization temperature. The bulk glass transition temperature (T_g) decreases about 15°C during crystallization. The isothermal crystallization rate goes through a maximum as a function of crystallization time. The maximum rate is characterized by the time at the local extreme in the derivative of Cp (t_max), or by the time to reach half the decrease in Cp (t_1/2). Both t_max and t_1/2 show a bell-shaped curve as a function of crystallization temperature. The temperature of maximum crystallization rate, for the system studied, lies as high as 75°C. This is approximately 65°C above the initial value of T_g. Normalized Cp curves indicate the temperature dependence of the starch crystallization mechanism. © 1999 John Wiley & Sons, Inc. J Polym Sci B: Polym Phys 37: 2881–2892, 1999     

Effects of Variety and Growing Location on Physicochemical Properties of Starch from Sweet Potato Root Tuber

Three sweet potato varieties with purple-, yellow-, and white-fleshed root tubers were planted in four growing locations. Starches were isolated from their root tubers, their physicochemical properties (size, iodine absorption, amylose content, crystalline structure, ordered degree, lamellar thickness, swelling power, water solubility, and pasting, thermal and digestion properties) were determined to investigate the effects of variety and growing location on starch properties in sweet potato. The results showed that granule size (D[4,3]) ranged from 12.1 to 18.2 μm, the iodine absorption parameters varied from 0.260 to 0.361 for OD620, from 0.243 to 0.326 for OD680 and from 1.128 to 1.252 for OD620/550, and amylose content varied from 16.4% to 21.2% among starches from three varieties and four growing locations. Starches exhibited C-type X-ray diffraction patterns, and had ordered degrees from 0.634 to 0.726 and lamellar thicknesses from 9.72 to 10.21 nm. Starches had significantly different swelling powers, water solubilities, pasting viscosities, and thermal properties. Native starches had rapidly digestible starch (RDS) from 2.2% to 10.9% and resistant starch (RS) from 58.2% to 89.1%, and gelatinized starches had RDS from 70.5% to 81.4% and RS from 10.8% to 23.3%. Two-way ANOVA analysis showed that starch physicochemical properties were affected significantly by variety, growing location, and their interaction in sweet potato.     

热塑性淀粉/蒙脱石复合材料性能研究

用柠檬酸活化蒙脱石(CMMT),用尿素和甲酰胺塑化热塑性淀粉(UFTPS),制备了热塑性淀粉/蒙脱石(UFTPS/CMMT)复合材料.广角X-ray衍射(WAXD)、透射电子显微镜(TEM)表明,UFTPS和CMMT形成复合材料.CMMT质量分数2%~10%时,将复合材料在相对湿度50%(RH=50%)的环境下保存10 d,力学测试得出,复合材料的最大拉伸应力达到24.86 MPa,应变为134.50%,杨氏模量和断裂活化能分别由UFTPS的87.25MPa,1.87 N.m上升到复合材料625.25 MPa,2.45 N.m;可以看出,和纯UFTPS相比,复合材料强度明显提高;流变行为研究得出,通过改变加工温度和螺杆挤出机速度可以调整复合材料的流变行为;与传统的甘油体系相比,复合材料很好的抑制了材料长时间放置的结晶行为;并且该材料比纯UFTPS具有很好的耐水性能和热稳定性.     

草酸淀粉酯制备及其性能研究

本文以草酸和玉米淀粉为原料,通过改变原料的摩尔比反应制备了不同取代度(0.1到0.9)的草酸淀粉酯,采用滴定法测定产物的取代度,利用红外光谱和核磁共振表征产物(取代度为0.41)的化学结构,产物中含有羰基的结果表明成功制备了草酸淀粉酯.详细考察了草酸淀粉酯的物理化学性质,利用粘度测定、热重分析、广角X衍射(WXRD)以及湿度吸收等研究不同取代度的草酸淀粉酯的分子量、热稳定性,结晶形态以及吸水性能.结果说明,与玉米淀粉相比,草酸淀粉酯的吸水率随着取代度的提高而增加,其分子量、热稳定性以及结晶性能则呈下降趋势.     

不同澄清剂对五味子水提物澄清效果的比较

以680nm处的透光率作为澄清度的指标,比较明胶、淀粉、蛋清和壳聚糖4种澄清剂在不同浓度、温度、处理时间下的澄清效果。结果表明:明胶和壳聚糖澄清效果较好,蛋清次之,而淀粉几乎无澄清作用。0.16%的明胶和0.08%的壳聚糖澄清效果最佳,透光率分别为84.02%和84.44%。蛋清的澄清速度较明胶和壳聚糖慢;温度对蛋清和壳聚糖几乎无影响,但明胶随处理温度升高透光率下降。     

Effects of ultrasonic treatment on amylose-lipid complex formation and properties of sweet potato starch-based films

To investigate the effect of ultrasonic treatment on the properties of sweet potato starch and sweet potato starch-based films, the complexing index, thermograms and diffractograms of the sweet potato starch-lauric acid composite were tested, and light transmission, microstructure, and mechanical and moisture barrier properties of the films were measured. The results indicated that the low power density ultrasound was beneficial to the formation of an inclusion complex. In thermograms, the gelatinization enthalpies of the ultrasonically treated starches were lower than those of the untreated sample. With the ultrasonic amplitude increased from 40% to 70%, the melting enthalpy (ΔH) of the inclusion complex gradually decreased. X-ray diffraction revealed that the diffraction intensity of the untreated samples was weaker than that of the ultrasonically treated samples. When the ultrasonic amplitude was above 40%, the diffraction intensity and relative crystallinity of inclusion complex gradually decreased. The scanning electronic microscope showed that the surface of the composite films became smooth after being treated by ultrasonication. Ultrasonication led to a reduction in film surface roughness under atomic force microscopy analysis. The films with ultrasonic treatment exhibited higher light transmission, lower elongation at break, higher tensile strength and better moisture barrier property than those without ultrasonic treatment.