Wu Yuntong, Gao Shan, Zhao Jiajun, Kong Shuai, Wang Hao, Wang Wentao, Hou Hanxue
College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China.
J Sci Food Agric. 2025 Jan 30;105(2):1105-1115. doi: 10.1002/jsfa.13901. Epub 2024 Sep 19.
Glycerol is a well-known plasticizer for starch-based materials, but it easily migrates during starch retrogradation, thereby deteriorating the films' properties. We hypothesized that the performance of high-content starch/poly(butylene adipate-co-terephthalate) (PBAT) films could be enhanced by using sugar/sugar alcohol (glucose, sucrose and sorbitol) as natural, green and edible co-plasticizers with glycerol.
The employment of co-plasticizers reduced the melt fluidity of the blends, established intermolecular hydrogen bonds with starch and resulted in a brittle film structure. The presence of sucrose contributed to the formation of more B-type starch crystals. Glucose and sucrose promoted the conversion of bound water to entrapped water, while sorbitol contributed to more bound water. The co-plasticizers enhanced films' thermal stability, moisture permeability (from 3.61 to 3.72 × 10 g m m s Pa), and oxygen barrier (from 12.84 to 8.74 × 10 cm cm cm s Pa). Glucose/glycerol co-plasticized film had the maximum tensile strength (10.12 MPa), and sucrose/glycerol co-plasticized film showed the highest Young's modulus (380.31 MPa).
Sorbitol with linear structure and the lowest melting point exhibited a plasticizing capacity similar to glycerol. The molecular structure (linear or cyclic), hydroxyl group proportion and melting point of the sugar/sugar alcohol were the key factors to regulate the fine structure and properties of starch/PBAT films. © 2024 Society of Chemical Industry.
甘油是一种众所周知的淀粉基材料增塑剂，但在淀粉回生过程中它容易迁移，从而使薄膜性能变差。我们推测，通过使用糖/糖醇（葡萄糖、蔗糖和山梨醇）作为与甘油一起使用的天然、绿色且可食用的共增塑剂，可以提高高含量淀粉/聚（己二酸丁二醇酯-对苯二甲酸丁二醇酯）（PBAT）薄膜的性能。
使用共增塑剂降低了共混物的熔体流动性，与淀粉形成了分子间氢键，并导致薄膜结构变脆。蔗糖的存在有助于形成更多的B型淀粉晶体。葡萄糖和蔗糖促进了结合水向截留水的转化，而山梨醇则有助于形成更多的结合水。共增塑剂提高了薄膜的热稳定性、透湿性（从3.61提高到3.72×10 g·m·m·s·Pa）和氧气阻隔性（从12.84提高到8.74×10 cm·cm·cm·s·Pa）。葡萄糖/甘油共增塑薄膜具有最大拉伸强度（10.12 MPa），蔗糖/甘油共增塑薄膜显示出最高的杨氏模量（380.31 MPa）。
具有线性结构和最低熔点的山梨醇表现出与甘油相似的增塑能力。糖/糖醇的分子结构（线性或环状）、羟基比例和熔点是调节淀粉/PBAT薄膜精细结构和性能的关键因素。© 2024化学工业协会。
