Yang Na, Zou Feixue, Tao Haiteng, Guo Li, Cui Bo, Fang Yishan, Lu Lu, Wu Zhengzong, Yuan Chao, Zhao Meng, Liu Pengfei, Dong Die, Gao Wei
State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
Int J Biol Macromol. 2023 May 1;236:124006. doi: 10.1016/j.ijbiomac.2023.124006. Epub 2023 Mar 11.
To better understand the correlation between structure and properties in thermoplastic starch biopolymer blend films, the effects of amylose content, chain length distribution of amylopectin and molecular orientation of thermoplastic sweet potato starch (TSPS) and thermoplastic pea starch (TPES) on microstructure and functional properties of thermoplastic starch biopolymer blend films were studied. After thermoplastic extrusion, the amylose contents of TSPS and TPES decreased by 16.10 % and 13.13 %, respectively. The proportion of the chains with the degree of polymerization between 9 and 24 of amylopectin in TSPS and TPES increased from 67.61 % to 69.50 %, and from 69.51 % to 71.06 %, respectively. As a result, the degree of crystallinity and molecular orientation of TSPS and TPES films increased as compared to sweet potato starch and pea starch films. The thermoplastic starch biopolymer blend films possessed a more homogeneous and compacter network. The tensile strength and water resistance of thermoplastic starch biopolymer blend films increased significantly, whereas thickness and elongation at break of thermoplastic starch biopolymer blend films decreased significantly.
为了更好地理解热塑性淀粉生物聚合物共混膜的结构与性能之间的相关性，研究了直链淀粉含量、支链淀粉的链长分布以及热塑性甘薯淀粉（TSPS）和热塑性豌豆淀粉（TPES）的分子取向对热塑性淀粉生物聚合物共混膜微观结构和功能特性的影响。热塑性挤出后，TSPS和TPES的直链淀粉含量分别降低了16.10%和13.13%。TSPS和TPES中聚合度在9至24之间的支链淀粉链的比例分别从67.61%增加到69.50%，以及从69.51%增加到71.06%。结果，与甘薯淀粉膜和豌豆淀粉膜相比，TSPS和TPES膜的结晶度和分子取向增加。热塑性淀粉生物聚合物共混膜具有更均匀、更致密的网络结构。热塑性淀粉生物聚合物共混膜的拉伸强度和耐水性显著提高，而热塑性淀粉生物聚合物共混膜的厚度和断裂伸长率显著降低。
