Preparation and properties of biodegradable thermoplastic starch/poly(hydroxy butyrate) blends

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Title:	Preparation and properties of biodegradable thermoplastic starch/poly(hydroxy butyrate) blends
Authors:	Lai SM Don TM Huang YC
Contributors:	材料所
Keywords:	thermoplastic starch potato starch corn starch poly(hydroxy butyrate) biodegradability
Date:	2006
Issue Date:	2009-11-20 15:02:57 (UTC+8)
Abstract:	The vital differences using three types of thermoplastic starches (TPS), including potato starch, corn starch, and soluble potato starch, with two different gelatinization degrees to blend with poly(hydroxy butyrate) (PHB) are thoroughly discussed in this Study. For blends containing a certain amount of PHB, thermal stability remains in a certain degree. In all cases of this study, mechanical properties of TPS blended with PHB confer higher performance than those of pristine TPS. In particular, a significant increase on tensile strength and tear strength is observed for TPS (potato starch) blended with PHB at low gelatinization degree. A Suitable degree of gelatinization of starch is critical to achieve optimum performance. The investigation oil the morphological observation partly features the Supporting evidence of the above findings. The assessment of biodegradability indicates that the values of water absorption and weight loss increase with increasing treatment period and glycerol content, but decrease with increasing amount of PHB content. Among three types of starches investigated, the TPS (soluble starch)/PHB blend gives the highest level of water absorption and weight loss. (c) 2006 Wiley Periodicals, Inc.
Relation:	JOURNAL OF APPLIED POLYMER SCIENCE Volume: 100 Issue: 3 Pages: 2371-2379
Appears in Collections:	[Department of Chemical & Materials Engineering] journal articles

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