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Characterization of Extruded Thermoplastic Starch Reinforced by Montmorillonite Nanoclay |
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| Authors: | Yachuan Zhang Qiang Liu Andrew Hrymak Jung H Han |
| Institution: | 1. Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, ON, N1G 5C9, Canada 4. Manitoba Starch Products, Carberry, MB, R0K 0H0, Canada 2. Department of Chemical and Biochemical Engineering, The University of Western Ontario, London, ON, N6A 5B9, Canada 3. PepsiCo Advanced Research, 7701 Legacy Dr., Plano, TX, 75024, USA |
| Abstract: | The purpose of this study was to understand how the montmorillonite (MMT) nanoclay influences physical and mechanical properties of thermoplastic starch (TPS), which was produced by a conventional extrusion procedure. MMT nanoclay was added at 0, 4, and 8 % (w/w) concentrations. Transmission electron microscopy (TEM) showed most MMT platelets existed in tactoid structure in the starch matrix. In addition, FTIR spectra indicated TPS/MMT nanocomposites kept chemically stable after the extrusion. Tensile strength (TS) was about 7.0 MPa, while elongation-at-break (E) and elastic modulus (EM) were about 52 % and 32–41 MPa, respectively. Moisture sorption behaviour of the samples was well described by GAB and BET models. Thermal property tests exhibited the glass transition temperature (T g ) of the nanocomposites decreased with increasing MMT from 0 to 8 %, indicating MMT nanoclay had a plasticization effect. |
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