The Effects of Citric Acid on the Properties of Thermoplastic Starch Plasticized by Glycerol

Starch - StärkeVolume 57, Issue 10 p. 494-504 Research PaperFull Access The Effects of Citric Acid on the Properties of Thermoplastic Starch Plasticized by Glycerol Yu Jiugao, Yu Jiugao School of Science, Tianjin University, Tianjin, ChinaSearch for more papers by this authorWang Ning, Wang Ning School of Science, Tianjin University, Tianjin, ChinaSearch for more papers by this authorMa Xiaofei, Corresponding Author Ma Xiaofei [email protected] School of Science, Tianjin University, Tianjin, ChinaSchool of Science, Tianjin University, Tianjin 300072, China, Phone: +86-022-27401644, Fax: +86-022-27403475Search for more papers by this author Yu Jiugao, Yu Jiugao School of Science, Tianjin University, Tianjin, ChinaSearch for more papers by this authorWang Ning, Wang Ning School of Science, Tianjin University, Tianjin, ChinaSearch for more papers by this authorMa Xiaofei, Corresponding Author Ma Xiaofei [email protected] School of Science, Tianjin University, Tianjin, ChinaSchool of Science, Tianjin University, Tianjin 300072, China, Phone: +86-022-27401644, Fax: +86-022-27403475Search for more papers by this author First published: 30 September 2005 https://doi.org/10.1002/star.200500423Citations: 195AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract The effects of citric acid on the properties of glycerol-plasticized thermoplastic starch (GPTPS) were studied. In the presence of citric acid and glycerol, native cornstarch granules are transferred to a continuous phase as shown by scanning electron microscopy (SEM). As shown by thermogravimetric analysis (TGA), the improvement in thermal stability confirms that the adhesion between citric acid, glycerol, water and starch in TPS was enhanced with the addition of citric acid. It was proven by Fourier transform infrared (FTIR) spectroscopy that citric acid can form stronger hydrogen-bond interactions with starch than glycerol. Both FTIR spectroscopy and X-ray diffractometry of citric acid-modified GPTPS (CATPS) revealed that citric acid can effectively inhibit starch re-crystallization (i.e. retrogradation), because of the strong hydrogen-bond interaction between citric acid and starch. 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