TY - JOUR
T1 - Effect of the addition order and amylose content on mechanical, barrier and structural properties of films made with starch and montmorillonite
AU - Romero-Bastida, C. A.
AU - Bello-Pérez, L. A.
AU - Velazquez, G.
AU - Alvarez-Ramirez, J.
N1 - Publisher Copyright:
© 2015 Elsevier Ltd All rights reserved.
PY - 2015/8/20
Y1 - 2015/8/20
N2 - This study considered the effect of amylose content (30% and 70%), montmorillonite (MMT) fraction (5 and 15%) and preparation method on mechanical and barrier properties of starch/clay nanocomposites prepared by casting. In Method 1, (30% w/w) glycerol was incorporated before starch gelatinization and MMT addition, while in Method 2 after gelatinization and MMT addition. Nanocomposites with higher amount of MMT showed the highest tensile strength and Young's modulus for both preparation methods. Method 1 favored nanocomposite properties of films with less amylose content, meanwhile Method 2 favored nanocomposites properties with higher amylose content. Water vapor permeability did not decrease significantly in starch films with different amylose content with the two different preparation methods. X-ray diffraction of the starch films indicated intercalated structures. Higher melting temperature (Tm) was found for nanocomposites with Method 2, indicating more ordered structures. Films with 70% amylose content have higher Tm than films with 30% amylose.
AB - This study considered the effect of amylose content (30% and 70%), montmorillonite (MMT) fraction (5 and 15%) and preparation method on mechanical and barrier properties of starch/clay nanocomposites prepared by casting. In Method 1, (30% w/w) glycerol was incorporated before starch gelatinization and MMT addition, while in Method 2 after gelatinization and MMT addition. Nanocomposites with higher amount of MMT showed the highest tensile strength and Young's modulus for both preparation methods. Method 1 favored nanocomposite properties of films with less amylose content, meanwhile Method 2 favored nanocomposites properties with higher amylose content. Water vapor permeability did not decrease significantly in starch films with different amylose content with the two different preparation methods. X-ray diffraction of the starch films indicated intercalated structures. Higher melting temperature (Tm) was found for nanocomposites with Method 2, indicating more ordered structures. Films with 70% amylose content have higher Tm than films with 30% amylose.
KW - Barrier
KW - Films
KW - Mechanical properties
KW - Starch-clay composite
UR - http://www.scopus.com/inward/record.url?scp=84926452465&partnerID=8YFLogxK
U2 - 10.1016/j.carbpol.2015.03.074
DO - 10.1016/j.carbpol.2015.03.074
M3 - Artículo
C2 - 25965474
SN - 0144-8617
VL - 127
SP - 195
EP - 201
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
ER -