Glass transition temperature, rheological, and gelatinization properties of high amylose corn starch and waxy cassava starch blends

2020 ◽  
Vol 44 (9) ◽  
Author(s):  
Han Wang ◽  
Qiaomei Zhu ◽  
Tao Wu ◽  
Min Zhang
Keyword(s):  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Corn Starch ◽  
Cassava Starch ◽  
Starch Blends ◽  
Gelatinization Properties ◽  
High Amylose

Investigation of Thermoplastic Starch/Fiber Blend: Effect of Tapioca Residue on the Mechanical Properties and Surface Study

2017 ◽  
Vol 873 ◽  
pp. 123-127
Author(s):  
Yupawan Thongjun ◽  
Thiti Kaisone ◽  
Pran Hanthanon ◽  
Chanon Wiphanurat ◽  
Sumate Ouipanich ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Polymer Matrix ◽  
Corn Starch ◽  
Thermoplastic Starch ◽  
Compression Molding ◽  
Reinforcing Effect

The aim of this study was to characterize thermoplastic starch containing corn starch and tapioca residues, which were used as reinforcement in a blended matrix. In the process, the composites were prepared with different tapioca residue contents at 20, 30, 40, 50 and 60 % by weight using compression molding at 135 °C for 8 min. Subsequently, their mechanical, thermal and morphology properties were evaluated. The results showed that the reinforcing effect of tapioca residue lead an increase in the stiffness of the samples. Young’s modulus increased with higher tapioca residue content. When the loading of tapioca residue increased tensile strength for 80/20 and 70/30 mixtures from 7.46 to 8.58 MPa. In addition to the highest of tapioca residue could increase tensile strength dramatically. Further, the glass transition temperature tended to decrease with the increased loading of tapioca residue. Moreover, the morphology showed that the increment of tapioca residue content appeared embedded in the polymer matrix.

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