Plasticization effect of triacetin on structure and properties of starch ester film.
Plasticization effect of triacetin on structure and properties of starch ester film.
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DOI：
10.1016/j.carbpol.2013.02.020
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发表时间：
2013-05
影响因子：
11.2
通讯作者：
Jie Zhu;Xiaoxi Li;Chen Huang;Ling Chen;Lin Li
中科院分区：
文献类型：
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作者：
Jie Zhu;Xiaoxi Li;Chen Huang;Ling Chen;Lin Li
本研究的目的是评价三乙酸乙酯对淀粉酯膜结构和性能的塑化作用，并进一步建立结构-性能关系。三乙酸乙酯的存在导致了膜的多种结构变化。在成膜过程中，大分子链的迁移率提高，形成分散的晶体。无定形区被扩大，以包含更多的从结晶区挤出的三乙酸素。三乙酸酯的增塑化和晶体的限制对大分子链在不同区域的迁移率有相反的影响。三乙酸酯的热稳定性随其与大分子相互作用的波动而变化。相比之下，醚键的增强和晶区对非晶链迁移率的限制提高了薄膜基质的热稳定性。三乙酸酯与淀粉酯的相互作用对成膜至关重要，但出乎意料地降低了三乙酸酯的稳定性。
The aim of this work was to evaluate the plasticizing effect of triacetin on the structure and properties of starch ester film and further establish the structure–property relationships. The presence of triacetin resulted in multiple structure changes of the film. The mobility of macromolecular chain was increased to form scattered crystallite during the film formation process. The amorphous region was enlarged to contain more triacetin squeezed from crystalline region. The plasticization of triacetin and restriction of crystallite oppositely influenced the mobility of macromolecular chains in different regions. The thermal stability of triacetin changed along with its fluctuant interaction with macromolecules. Comparatively, the enhanced ether bond and the restriction from crystalline regions on the mobility of the amorphous chain consequently improved the thermal stability of the film matrix. The interaction between triacetin and starch ester was essential to film forming but unexpectedly lowered the triacetin stability.