TY - JOUR
T1 - Starch ester film properties
T2 - The role of the casting temperature and starch its molecular weight and amylose content
AU - Boetje, Laura
AU - Lan, Xiaohong
AU - van Dijken, Jur
AU - Woortman, Albert J.J.
AU - Popken, Thijs
AU - Polhuis, Michael
AU - Loos, Katja
N1 - Funding Information:
This research was performed in the public private partnership CarboBased, coordinated by the Carbohydrate Competence Center (CCC, www.cccresearch.nl) and cofinanced by the “Samenwerkingsverband Noord-Nederland (SNN), Ruimtelijk Economisch Programma”. We thank prof. dr. Henny van der Mei and Marja Slomp for their help with the antibacterial tests.
Publisher Copyright:
© 2023 The Author(s)
PY - 2023/9/15
Y1 - 2023/9/15
N2 - Oleic acid and 10-undecenoic acid were used to esterify corn, tapioca, potato and a waxy potato starch, with a maximum degree of substitution of 2.4 and 1.9 respectively. The thermal and mechanical properties were investigated as a function of the amylopectin content and Mw of starch, and by the fatty acid type. All starch esters had an improved degradation temperature regardless of their botanical origin. While the Tg did increase with increasing amylopectin content and Mw, it decreased with increasing fatty acid chain length. Moreover, films with different optical appearances were obtained by varying the casting temperature. SEM and polarized light microscopy showed that films cast at 20 °C had porous open structures with internal stress, which was absent when cast at higher temperatures. Tensile test measurements revealed that films had a higher Young's modulus when containing starch with a higher Mw and amylopectin content. Besides that, starch oleate films were more ductile than starch 10-undecenoate films. In addition, all films were resistant to water at least up to one month, while some light-induced crosslinking took place. Finally, starch oleate films showed antibacterial properties against Escherichia coli, whereas native starch and starch 10-undecenoate did not.
AB - Oleic acid and 10-undecenoic acid were used to esterify corn, tapioca, potato and a waxy potato starch, with a maximum degree of substitution of 2.4 and 1.9 respectively. The thermal and mechanical properties were investigated as a function of the amylopectin content and Mw of starch, and by the fatty acid type. All starch esters had an improved degradation temperature regardless of their botanical origin. While the Tg did increase with increasing amylopectin content and Mw, it decreased with increasing fatty acid chain length. Moreover, films with different optical appearances were obtained by varying the casting temperature. SEM and polarized light microscopy showed that films cast at 20 °C had porous open structures with internal stress, which was absent when cast at higher temperatures. Tensile test measurements revealed that films had a higher Young's modulus when containing starch with a higher Mw and amylopectin content. Besides that, starch oleate films were more ductile than starch 10-undecenoate films. In addition, all films were resistant to water at least up to one month, while some light-induced crosslinking took place. Finally, starch oleate films showed antibacterial properties against Escherichia coli, whereas native starch and starch 10-undecenoate did not.
KW - Antibacterial
KW - Fatty acid starch ester
KW - Mechanical properties
KW - Starch film
KW - Thermoplastic
UR - http://www.scopus.com/inward/record.url?scp=85161554096&partnerID=8YFLogxK
U2 - 10.1016/j.carbpol.2023.121043
DO - 10.1016/j.carbpol.2023.121043
M3 - Article
C2 - 37321736
AN - SCOPUS:85161554096
SN - 0144-8617
VL - 316
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
M1 - 121043
ER -