Enhanced mechanical and hydrophobic properties of composite cassava starch films with stearic acid modified MCC (microcrystalline cellulose)/NCC (nanocellulose) as strength agent

纳米纤维素 微晶纤维素 硬脂酸 纤维素 淀粉 复合数 极限抗拉强度 热稳定性 化学工程 材料科学 酸水解 接触角 水解 化学 复合材料 有机化学 工程类
作者
Qifeng Chen,Yinghan Shi,Guangxue Chen,Cai Min
出处
期刊:International Journal of Biological Macromolecules [Elsevier]
卷期号:142: 846-854 被引量:103
标识
DOI:10.1016/j.ijbiomac.2019.10.024
摘要

The green composite cassava starch films were prepared using stearic acid modified microcrystalline cellulose (M-MCC)/nanocellulose (M-NCC) as strength agent, which shows good mechanical and hydrophobic properties and is a candidate for food package in this work. Microcrystalline cellulose (MCC) was prepared with 98% phosphoric acid hydrolysis and mechanical stirring at 600 r/min and nanocellulose (NCC) was prepared with 65% sulfuric acid hydrolysis. After using stearic acid to modify MCC and NCC, the casting method was used to prepare the M-MCC/cassava starch composite films and M-NCC/cassava starch films. Physical, mechanical, hydrophobic and thermal properties were characterized using SEM, electronic universal testing machine, contact angle meter and TGA. The results showed that: M-MCC and M-NCC can lead to the enhancement of mechanical and hydrophobic properties of composite films; 0.5% M-MCC and 1.5% M-NCC had the highest enhancement effect on mechanical properties, leading the tensile strength of cassava starch film increased by 484.5% and 327.7% respectively; As to hydrophobic property, when 2% M-MCC and 0.5% M-NCC added, the hydrophobicity of the film increased by 65.0% and 30.3% respectively. Overall, the enhancement effect of M-MCC was better than M-NCC. But when M-MCC/M-NCC was added, the thermal stability of films reduced.
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