Preparation of Esterified Starches with Different Amylose Content and Their Blending with Polybutylene Succinate

• Published in: International journal of molecular sciences 2024-06, Vol.25 (12), p.6301
• Main Authors: Liu, Shuning, Tang, Shi, Lu, Yuanhao, Su, Tingting, Wang, Zhanyong
• Format: Article
• Language: English
• Subjects: Amylose - chemistry; Butylene Glycols - chemistry; Crystal structure; Crystallization; Crystals; Decomposition; degradation; Esterification; esterified starch; Fourier transforms; Glycerol; Mechanical properties; melt blending; polybutylene succinate; Polyenes - chemistry; Polymers - chemistry; Polyvinyl alcohol; Spectrum analysis; Starch - chemistry; Structure; Viscosity; Zea mays - chemistry
• ISSN: 1422-0067; 1661-6596; 1422-0067
• DOI: 10.3390/ijms25126301

Three types of starch with different amylose content were esterified and blended with polybutylene succinate (PBS) to obtain esterified manioc starch/PBS (EMS/PBS), esterified corn starch/PBS (ECS/PBS), and esterified waxy corn starch/PBS (EWS/PBS) composites. The EMS/PBS and ECS/PBS composites with high amylose content displayed typical V-type crystal structures. The original crystals of EWS, which had low amylose content, were disrupted during the esterification process. EWS exhibited the strongest interaction with PBS and the most favorable interface compatibility. The pyrolysis temperature was in order of EMS/PBS < ECS/PBS < EWS/PBS. The elongation at break of the three blends was higher than that of pure PBS. The esterification and plasticization of the EWS/PBS composite were the most comprehensive. The EWS/PBS composite showed the lowest storage modulus (G') and complex viscosity (η*). The interfacial bonding force of the composite materials increased with more amylopectin, decreasing intermolecular forces and destroying crystal structures, which decreased G' and η* and increased toughness. The EWS/PBS composite, with the least amylose content, had the best hydrophobicity and degradation performance.