Thermoplastic starch-waxy maize starch nanocrystals nanocomposites.

Biomacromolecules

Centre de Recherches sur les Macromolécules Végétales, CERMAV, ICMG-CNRS, affiliated with Université Joseph Fourier, BP 53, 38041 Grenoble Cedex 9, France.

Published: February 2006

AI Article Synopsis

  • Waxy maize starch nanocrystals were used as a reinforcing agent in a glycerol-plasticized thermoplastic starch matrix, differing from previous studies on natural rubber due to the polar nature of the matrix and similar chemical structures of the filler and matrix.
  • The study examined the effects of varying glycerol and filler content, as well as aging, on the material's reinforcing properties through tensile tests, dynamic mechanical analysis (DMA), and X-ray diffraction.
  • Strong interactions between the starch nanocrystals and the matrix, primarily due to hydrogen bonding, improved the material's reinforcement and reduced recrystallization during aging in a humid environment.

Article Abstract

Waxy maize starch nanocrystals obtained by hydrolysis of native granules were used as a reinforcing agent in a thermoplastic waxy maize starch matrix plasticized with glycerol. Compared to our previous studies on starch nanocrystals reinforced natural rubber (NR) [Macromolecules 2005, 38, 3783; 2005, 38, 9161], the present system presents two particularities: (i) thermoplastic starch is a polar matrix, contrarily to NR, and (ii) the chemical structures of the matrix and the filler are similar. The influence of the glycerol content, filler content, and aging on the reinforcing properties of waxy maize starch nanocrystals (tensile tests, DMA) and crystalline structure (X-ray diffraction) of materials were studied. It was shown that the reinforcing effect of starch nanocrystals can be attributed to strong filler/filler and filler/matrix interactions due to the establishment of hydrogen bonding. The presence of starch nanocrystals leads to a slowing down of the recrystallization of the matrix during aging in humid atmosphere.

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http://dx.doi.org/10.1021/bm050797sDOI Listing

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