Study on the Properties of Poly(lactic acid)/Starch/Chitosan Blended Materials

Article Preview

Abstract:

Former researchers have studied the properties of PLA/starch blended materials, but the influence of chitosan for them has not been studied yet. In this paper, it prepared the blended materials of PLA/starch/chitosan, and studied the compatible, mechanical and thermal properties of them. The results demonstrated that, since chitosan molecules had hydroxy and amino groups, which could form molecular force with the hydroxy groups in starch molecules and the carbonyl groups in PLA molecules respectively, the addition of it would improve the compatibility of PLA and starch. The SEM surface and section photos of blended materials could prove this compatibility, and the mechanical properties of blended materials also certified it. Specifically, with the addition of chitosan, the elongation, tensile modulus and tensile strength were all increase. For thermal properties, the addition of chitosan had no influence on it.

You might also be interested in these eBooks

Info:

Periodical:

Advanced Materials Research (Volumes 391-392)

Pages:

530-534

Citation:

Online since:

December 2011

Export:

Price:

Permissions CCC:

Permissions PLS:

Сopyright:

© 2012 Trans Tech Publications Ltd. All Rights Reserved

Share:

Citation:

[1] L. Yu, K. Dean and L. Li: Prog. Polym. Sci. Vol. 31 (2006), p.576.

Google Scholar

[2] X. Liu, S. Khor, E. Petinakis, L. Yu, G. Simon, K. Dean and S. Bateman: Thermochim. Acta. Vol. 509 (2010), p.147.

Google Scholar

[3] H. Wang, X.Z. Sun and P. Seib: J. Appl. Polym. Sci. Vol. 82 (2001), p.1761.

Google Scholar

[4] T.Y. Ke, S.X.Z. Sun and P. Seib: J. Appl. Polym. Sci. Vol. 89 (2003), p.3639.

Google Scholar

[5] J.W. Rhim, S.I. Hong and C.S. Ha: LWT-Food. Sci. Technolo. Vol. 42 (2009), p.612.

Google Scholar

[6] L. Yu, E. Petinakis, K. Dean, H. Liu and Q. Yuan: J. Appl. Polym. Sci. Vol. 119 (2011), p.2189.

Google Scholar

[7] J.F. Zhang and X.Z. Sun: J. Appl. Polym. Sci. Vol. 94 (2004), p.1697.

Google Scholar

[8] N. Wang, J.G. Yu, P.R. Chang and X. Ma: Carbohyd. Polym. Vol. 71 (2008), p.109.

Google Scholar

[9] L. Yu, K. Dean, Q. Yuan, L. Chen and X.M. Zhang: J. Appl. Polym. Sci. Vol. 103 (2007), p.812.

Google Scholar

[10] W. Amass, A. Amass and B. Tighe: Polym. Int. Vol. 47 (1998), p.89.

Google Scholar

[11] H. Wang, X. Sun and P. Seib: J. Appl. Polym. Sci. Vol. 90 (2003), p.3683.

Google Scholar

[12] N. Chapleau, M.A. Huneault and H. Li: Int. Polym. Proc. Vol. 22 (2007), p.402.

Google Scholar

[13] T. Ke and X. Sun: J. Polym. Environ. Vol. 11 (2003), p.7.

Google Scholar

[14] C.S. Wu: Macromol. Biosci. Vol. 5 (2005), p.352.

Google Scholar

[15] L. Chen, X. Qiu, Z. Xie, Z. Hong, J. Sun, X. Chen and X. Jing: Carbohyd. Polym. Vol. 65 (2006), p.75.

Google Scholar

[16] P. Fernandez-Saiz, J.M. Lagaron, M.J. Ocio: Food. Hydrocolloid. Vol. 23 (2009), p.913.

Google Scholar

[17] K.V.H. Prashanth and R.N. Tharanathan: Trends. Food. Sci. Tech. Vol. 18 (2007), p.117.

Google Scholar

[18] P.K. Dutta, S. Tripathi, G.K. Mehrotra and J. Dutta: Food. Chem. Vol. 114 (2009), p.1173.

Google Scholar

[19] F. Sebastien, G. Stephane, A. Copinet and V. Coma: Carbohydr. Polym. Vol. 65 (2006), p.185.

Google Scholar

[20] S. Chillo, S. Flores, M. Mastromatteo, A. Conte, Lia. Gerschenson and M.A. Del Nobile: J. Food. Eng. Vol. 88 (2008), p.159.

DOI: 10.1016/j.jfoodeng.2008.02.002

Google Scholar

[21] D.R. Sell: Mech. Ageing. Dev. Vol. 95 (1997), p.81.

Google Scholar

[22] O. Reihl, M.O. Lederer and W. Schwack: Carbohyd. Res. Vol. 339 (2004), p.483.

Google Scholar