Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
Carbohydr Polym. 2013 May 15;94(2):874-81. doi: 10.1016/j.carbpol.2013.02.020. Epub 2013 Feb 21.
The aim of this work was to evaluate the plasticizing effect of triacetin on the structure and properties of starch ester film and further establish the structure-property relationships. The presence of triacetin resulted in multiple structure changes of the film. The mobility of macromolecular chain was increased to form scattered crystallite during the film formation process. The amorphous region was enlarged to contain more triacetin squeezed from crystalline region. The plasticization of triacetin and restriction of crystallite oppositely influenced the mobility of macromolecular chains in different regions. The thermal stability of triacetin changed along with its fluctuant interaction with macromolecules. Comparatively, the enhanced ether bond and the restriction from crystalline regions on the mobility of the amorphous chain consequently improved the thermal stability of the film matrix. The interaction between triacetin and starch ester was essential to film forming but unexpectedly lowered the triacetin stability.
本工作旨在评估三醋酸甘油酯对淀粉酯薄膜结构和性能的增塑作用，并进一步建立结构-性能关系。三醋酸甘油酯的存在导致薄膜发生多种结构变化。在成膜过程中，高分子链的迁移率增加，形成分散的晶体。无定形区域扩大，包含更多从结晶区挤出的三醋酸甘油酯。三醋酸甘油酯的增塑作用和结晶区的限制对不同区域高分子链的迁移率产生相反的影响。三醋酸甘油酯的热稳定性随其与大分子的波动相互作用而变化。相比之下，增强的醚键和结晶区对无定形链迁移率的限制，从而提高了薄膜基质的热稳定性。三醋酸甘油酯与淀粉酯之间的相互作用对于成膜是必不可少的，但出乎意料的是降低了三醋酸甘油酯的稳定性。
