淀粉
柠檬酸
多糖
化学
化学工程
动态力学分析
变性淀粉
模数
材料科学
食品科学
复合材料
聚合物
有机化学
工程类
作者
Gustavo A. Duarte,Maria C. Bezerra,Sílvia Helena Prado Bettini,Alessandra A. Lucas
标识
DOI:10.1016/j.carbpol.2023.120733
摘要
Cross-linking has been used as a strategy to improve the mechanical properties of starch films. However, the concentration of the cross-linking agent and the cure time and temperature determine the structure and properties of the modified starch. This article, for the first time, reports the chemorheological study of cross-linked starch films with citric acid (CA) through monitoring the storage modulus as a function of time G'(t). In this study, a CA concentration of 10 phr showed a pronounced increase of G'(t) during the cross-linking of starch, followed by a constant plateau. Analyses of infrared spectroscopy validated the result chemorheological. In addition, the mechanical properties showed a plasticizing effect of the CA at high concentrations. This research demonstrated that chemorheology is a valuable tool in the study of starch cross-linking, which becomes a promising technique to evaluate the cross-linking of other polysaccharides and cross-linking agents.
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