首页|Effect of Gelatinization on Morphology and Thermal Properties of Polyvinyl Alcohol-Corn Starch Blend Films
Effect of Gelatinization on Morphology and Thermal Properties of Polyvinyl Alcohol-Corn Starch Blend Films
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NETL
Trans Tech Publications Ltd
The blend films of ungelatinized and gelatinized starch/polyvinyl alcohol (PVA) were prepared by solution casting method。 Their morphologies and thermal properties were analyzed by scanning electron microscopy (SEM)， differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA)。 A droplet phase was observed in the blends containing ungelatinized starch and a laminated phase was observed in the blends containing gelatinized starch。 For both ungelatinized and gelatinized starch/PVA blends the melting temperature (T_m) (210-230℃) of PVA was detected， and thm T_m of gelatinized starch/PVA blends was higher than that of the ungelatinized starch/PVA blends。 TGA results showed that over the first 300℃ the weight loss for ungelatinized starch/PVA blends was higher than that for gelatinized starch/PVA blends， however the gelatinized starch/PVA blends showed the greater weight loss after scanning up to 400 ℃。 Different morphologies and thermal properties of two types of blends were attributed to the different hydrogen bonding interactions between starch and polyvinyl alcohol。
Engineering Research Center of Biomass Materials, Ministry of Education. Mianyang 621010 China,School of Materials Science and Engineering, Southwest University of Science and Technology, Mianyang 621010 China
Engineering Research Center of Biomass Materials, Ministry of Education. Mianyang 621010 China
ISEPD-13;International symposium on eco-materials processing and design
NETL
Trans Tech Publications Ltd
