Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China.
Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China.
Int J Biol Macromol. 2020 Apr 15;149:532-540. doi: 10.1016/j.ijbiomac.2020.01.274. Epub 2020 Jan 28.
This research displayed the structures and thermomechanical feature of starch-based nanocomposites as induced by interaction between propionylated amylose/amylopectin and nanofiller (organically modified montmorillonite). Propionylated amylose incorporated with nanofiller caused some phase separation within the nanocomposites. By contrast, highly-branched propionylated amylopectin favored nanofiller dispersion and disrupted its crystalline structure, and further facilitated certain exfoliated or intercalated structures. Based on these structures, propionylated amylose-rich nanocomposites showed enhanced β-relaxation in the induced "plasticizer-rich" regions, whereas the propionylated amylopectin nanocomposites displayed higher glass-transition temperature due to restricted macromolecular mobility. These results suggested that the structures and further packaging properties of starch-based nanocomposites could be better understood by controlling the interaction of starch with other ingredients.
本研究展示了由丙酸化直链淀粉/支链淀粉与纳米填料（有机改性蒙脱土）之间的相互作用诱导的淀粉基纳米复合材料的结构和热机械性能。丙酸化直链淀粉与纳米填料的相互作用导致纳米复合材料中发生了一些相分离。相比之下，高度支化的丙酸化支链淀粉有利于纳米填料的分散并破坏其结晶结构，进一步促进了某些剥离或插层结构的形成。基于这些结构，富含丙酸化直链淀粉的纳米复合材料在诱导的“增塑剂富区”中显示出增强的β松弛，而丙酸化支链淀粉纳米复合材料由于大分子流动性受限而表现出更高的玻璃化转变温度。这些结果表明，通过控制淀粉与其他成分的相互作用，可以更好地理解淀粉基纳米复合材料的结构和进一步的包装性能。
