Department of Chemical and Biomolecular Engineering, Chonnam National University , Yeosu, Jeonnam 550-749, South Korea.
J Agric Food Chem. 2014 Feb 26;62(8):1755-64. doi: 10.1021/jf4024855. Epub 2013 Aug 20.
The main objects of this study were to prepare the cross-linked potato starch/polyvinyl alcohol blend films with ascorbic acid (AsA) added as a plasticizer with and without heat curing and to examine their mechanical properties, elongation at break, degree of swelling, solubility, water vapor absorption, thermal properties, optical properties, and biodegradability. The specific surface area, pore volume, and topography of the films with and without heat curing were also investigated via nitrogen adsorption and desorption isotherms and atomic force microscopy analysis. The results indicate that the cured films possess mechanical, thermal, and optical properties enhanced compared to those of noncured films. The mechanical and water barrier properties of the AsA-added film were also found to be superior to those of other films with polyol plasticizers (glycerol and xylitol). The biodegradability test revealed that the prepared films are degraded by ~35-80% after 165 days.
本研究的主要目的是制备交联马铃薯淀粉/聚乙烯醇共混膜，其中添加抗坏血酸（AsA）作为增塑剂，同时添加和不添加热固化，并研究其力学性能、断裂伸长率、溶胀度、溶解度、水蒸气吸收、热性能、光学性能和生物降解性。还通过氮气吸附和解吸等温线和原子力显微镜分析研究了热固化和未热固化膜的比表面积、孔体积和形貌。结果表明，与未固化膜相比，固化膜具有增强的力学、热学和光学性能。添加 AsA 的薄膜的机械和水阻隔性能也优于其他多元醇增塑剂（甘油和木糖醇）的薄膜。生物降解性测试表明，制备的薄膜在 165 天后降解约 35-80%。
