Effect of Cassava Starch Destructuration to Mechanical Properties of Compostable Blends

Roung Rong Thongtan; Klana Rong Sriroth

doi:10.4028/www.scientific.net/AMR.337.159

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HomeAdvanced Materials ResearchAdvanced Materials Research Vol. 337Effect of Cassava Starch Destructuration to...

Effect of Cassava Starch Destructuration to Mechanical Properties of Compostable Blends

Abstract:

Pregelatinized and oxidized cassava starches were proven to be satisfactory to be distributed into poly(lactic acid) and poly(butylene adipate-co-terephthalate) mixture in order to obtain relatively inexpensive compostable material with acceptable properties. Thermoplastic starch from cassava appeared to effectively plasticize the mixture, particularly by pregelatinized starch which underwent complete granular destructuration. The destructuration allowed free hydroxyl groups in starch molecules to bind with free water and resulted in larger free volume which enhanced molecular mobility and, hence, the elongation. However, the destructuration of starch granule accelerated the dissolution of material in water and enhanced water sorption into the blend material.

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Periodical:

Advanced Materials Research (Volume 337)

Pages:

159-162

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.337.159

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Online since:

September 2011

Authors:

Roung Rong Thongtan, Klana Rong Sriroth

Keywords:

Blend, Cassava, Destructuration, Gelatinization, Plasticizing, Poly(butylene adipate-co-terephthalate) (PBAT), Poly(lactic acid) (PLA), Pregelatinized, Thermoplastic Starch

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