𝔖 Bobbio Scriptorium
✦   LIBER   ✦

The influence of starch gelatinization on the rheological, thermal, and morphological properties of poly(ɛ-caprolactone) with corn starch blends

✍ Scribed by D.S. Rosa; C.G.F. Guedes; A.G. Pedroso; M.R. Calil

Publisher
Elsevier Science
Year
2004
Tongue
English
Weight
894 KB
Volume
24
Category
Article
ISSN
0928-4931

No coin nor oath required. For personal study only.

✦ Synopsis

Blends of poly(q-caprolactone) (PCL) with gelatinized and nongelatinized corn starch (PCL/starch ratios of 75/25, 50/50, and 25/75 wt.%) were prepared by mechanical processing and characterized by their melt flow index (MFI), water absorption (WA), differential scanning calorimetry (DSC), and light microscopy (LM). The MFI showed that the viscosity of the blends increased with increasing starch content and that gelatinized starch made the blends less viscous. Starch made the blends more susceptible to WA. The rupture of the starch granules caused by gelatinization increased the WA and the loss of soluble matter. DSC showed that starch reduced the crystallinity of PCL in the blends. LM showed good dispersion of the starch in the PCL matrix and also showed that the blends with nongelatinized starch had poor interfacial adhesion.

📜 SIMILAR VOLUMES

Biodegradation and the dynamic mechanica
Biodegradation and the dynamic mechanical properties of starch gelatinization in poly(ε-caprolactone)/corn starch blends
✍ Derval dos Santos Rosa; José EduardoVolponi; Cristina das Graças Fassina Guedes 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 356 KB 👁 2 views

## Abstract Biodegradable polymers have attracted considerable attention because of their use as substitutes for nonbiodegradable polymers in disposable commodity applications. Poly(ε‐caprolactone) (PCL) was blended with thermoplastic starch prepared from regular corn starch in PCL/starch ratios of

Effect of sugars on the thermal and rheo
Effect of sugars on the thermal and rheological properties of sago starch
✍ Fasihuddin B. Ahmad; Peter A. Williams 📂 Article 📅 1999 🏛 Wiley (John Wiley & Sons) 🌐 English ⚖ 260 KB 👁 2 views

Studies have been undertaken to investigate the effect of sugars on the thermal and rheological properties of sago starch. Sugars were found to increase the gelatinization temperature T(gel), and gelatinization enthalpy DeltaH. T(gel) and DeltaH increased in the following order: control (water alone

Immiscible Poly(L-lactide)/Poly(ε-caprol
Immiscible Poly(L-lactide)/Poly(ε-caprolactone) Blends: Influence of the Addition of a Poly(L-lactide)-Poly(oxyethylene) Block Copolymer on Thermal Behavior and Morphology
✍ Giovanni Maglio; Mario Malinconico; Anna Migliozzi; Gabriel Groeninckx 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 185 KB

## Abstract **Summary:** A binary blend of poly (L‐lactide) (PLLA) and poly(__ε__‐caprolactone) (PCL) of composition 70:30 by weight was prepared using a twin screw miniextruder and investigated by differential scanning calorimetry (DSC), optical microscopy and scanning electron microscopy (SEM). T