Displaying publications 1 - 20 of 61 in total

Abstract:
Sort:
  1. Preparation and characterization of bioplastics from silylated cassava starch and epoxidized soybean oils
    Yang J, Xu S, Wang W, Ran X, Ching YC, Sui X, et al.
    Carbohydr Polym, 2023 Jan 15;300:120253.
    PMID: 36372510 DOI: 10.1016/j.carbpol.2022.120253
    In this work, a systematic coupling study of silane coupling agent between starch and epoxidized soybean oils (ESO) was carried out. Starch was modified by 3-aminopropyl trimethoxy silane (APMS) with various contents of NaOH. The APMS-modified starch was incorporated with ESO to synthesize the bioplastics by solution casting. As demonstrated by the FTIR spectra, the hydrogen bond interactions among starch molecules were inhibited by the modification. This outcome provided higher interaction and compatibility of starch with ESO, as confirmed by FESEM. TGA showed that the thermal stability of starch decreased considerably after the silylation. In contrast, the produced bioplastics with silylated starch exhibited higher thermal stability than the control sample. Regarding the bioplastics, an obvious increase of tensile strength from 5.78 MPa to 9.29 MPa was obtained. This work suggested a simple and effective modification technique by APMS to improve compatibility of starch/ESO-based bioplastics with superior mechanical and thermal properties.
    Matched MeSH terms: Starch/chemistry
  2. Fulltext Extraction of non-starch lipid from protease-treated wheat flour
    Abdul Manan SF, Li J, Hsieh CF, Faubion J, Shi YC
    J Sci Food Agric, 2022 Mar 30;102(5):2172-2178.
    PMID: 34498279 DOI: 10.1002/jsfa.11523
    BACKGROUND: Lipids account for 2.0-2.5% of wheat flour by dry weight and affect properties and quality of cereal foods. A new method was developed to extract non-starch lipids from wheat flour. Wheat flour was first hydrolyzed with a protease and followed by extraction of non-starch lipids by water-saturated butanol (WSB).

    RESULT: Protein hydrolysis by protease followed by extraction of non-starch lipids with WSB increased yield to 1.9 ± 0.3% from 1.0 ± 0.1% with no protease treatment. The lipid profile showed a significant increase in phospholipid compounds extracted with protease hydrolysis (5.9 ± 0.8 nmol·g-1 ) versus without enzymatic treatment (2.4 ± 1.3 nmol g-1 ).

    CONCLUSION: Improved lipid extraction yield and phospholipid compounds following protease-assisted extraction method provided additional insight towards the understanding of protein-lipid interaction in wheat flour. The new protease-assisted extraction method may be applied to analyzing non-starch lipids in other types of wheat flours and other cereal flours. © 2021 Society of Chemical Industry.

    Matched MeSH terms: Starch/chemistry
  3. Characteristics of Metroxylon sagu resistant starch type III as prebiotic substance
    Zi-Ni T, Rosma A, Napisah H, Karim AA, Liong MT
    J Food Sci, 2015 Apr;80(4):H875-82.
    PMID: 25739421 DOI: 10.1111/1750-3841.12817
    Resistant starch type III (RS3 ) was produced from sago (Metroxylon sagu) and evaluated for its characteristics as a prebiotic. Two RS3 samples designated sago RS and HCl-sago RS contained 35.71% and 68.30% RS, respectively, were subjected to hydrolyses by gastric juice and digestive enzymes and to absorption. Both sago RS and HCl-sago RS were resistant to 180 min hydrolysis by gastric acidity at pH 1 to 4 with less than 0.85% hydrolyzed. Both samples were also resistant toward hydrolysis by gastrointestinal tract enzymes and intestinal absorption with 96.75% and 98.69% of RS3 were recovered respectively after 3.5 h digestion and overnight dialysis at 37 °C. Sago RS3 supported the growth of both beneficial (lactobacilli and Bifidobacteria) and pathogenic microbes (Escherichia coli, Campylobacter coli, and Clostridium perfringens) in the range of 2.60 to 3.91 log10 CFU/mL. Hence, prebiotic activity score was applied to describe the extent to which sago RS3 supports selective growth of the lactobacilli and bifidobacteria strains over pathogenic bacteria. The highest scores were obtained from Bifidobacterium sp. FTDC8943 grown on sago RS (+0.26) and HCl-sago RS (+0.24) followed by L. bulgaricus FTDC1511 grown on sago RS (+0.21). The findings had suggested that sago RS3 has the prebiotic partial characteristics and it is suggested to further assess the suitability of sago RS3 as a prebiotic material.
    Matched MeSH terms: Starch/chemistry*
  4. Development and characterization of sugar palm starch and poly(lactic acid) bilayer films
    Sanyang ML, Sapuan SM, Jawaid M, Ishak MR, Sahari J
    Carbohydr Polym, 2016 08 01;146:36-45.
    PMID: 27112848 DOI: 10.1016/j.carbpol.2016.03.051
    The development and characterization of environmentally friendly bilayer films from sugar palm starch (SPS) and poly(lactic acid) (PLA) were conducted in this study. The SPS-PLA bilayer films and their individual components were characterized for their physical, mechanical, thermal and water barrier properties. Addition of 50% PLA layer onto 50% SPS layer (SPS50-PLA50) increased the tensile strength of neat SPS film from 7.74 to 13.65MPa but reduced their elongation at break from 46.66 to 15.53%. The incorporation of PLA layer significantly reduced the water vapor permeability as well as the water uptake and solubility of bilayer films which was attributed to the hydrophobic characteristic of the PLA layer. Furthermore, scanning electron microscopy (SEM) image of SPS50-PLA50 revealed lack of strong interfacial adhesion between the SPS and PLA. Overall, the incorporation of PLA layer onto SPS films enhances the suitability of SPS based films for food packaging.
    Matched MeSH terms: Starch/chemistry*
  5. Effect of plasticizers on physical, thermal, and tensile properties of thermoplastic films based on Dioscorea hispida starch
    Hazrati KZ, Sapuan SM, Zuhri MYM, Jumaidin R
    Int J Biol Macromol, 2021 Aug 31;185:219-228.
    PMID: 34153358 DOI: 10.1016/j.ijbiomac.2021.06.099
    This study examines the effects of varying the concentrations of sorbitol (S) and glycerol (G) on the physical, morphological, thermal, and mechanical properties of Dioscorea hispida, starch-based films. In this context, the films of Dioscorea hispida starch were developed using solution casting technique with glycerol (G), sorbitol (S), and a mixture of sorbitol-glycerol (SG) as plasticizers at the ratios of 0, 30, 45, and 60 wt%. The films' moisture contents were increased when increasing the plasticizer contents. The tensile strengths were decreased, but elongations at break were increased; 7.38%-11.54% for G-plasticized films, 10.17%-15.76% for S-plasticized films, and 14.41%- 16.10% for SG-plasticized films with increasing plasticizer concentrations of the film samples. Varying plasticizer concentrations exhibited a minor effect on the S-plasticized film's thermal properties. Significant decrement in the glass transition temperatures of Dioscorea hispida starch films was observed when the plasticizer contents were raised from 30% to 60%. Significantly, the present work has shown that plasticized Dioscorea hispida starch can be considered a promising biopolymer for the applications of biodegradable films.
    Matched MeSH terms: Starch/chemistry*
  6. Effects of limited moisture content and storing temperature on retrogradation of rice starch
    Ding L, Zhang B, Tan CP, Fu X, Huang Q
    Int J Biol Macromol, 2019 Sep 15;137:1068-1075.
    PMID: 31260761 DOI: 10.1016/j.ijbiomac.2019.06.226
    The objective of this study is to investigate the effects of limited moisture content and storing temperature on the retrogradation of rice starch. Starch was gelatinized in various moisture contents (30-42%) and rice paste was stored at different temperatures (4 °C, 15 °C, 30 °C, -18/30 °C and 4/30 °C). X-ray diffraction (XRD) analysis revealed that after retrogradation, the crystalline type of rice starch changed from A-type to B + V type. The B-type crystallinity of retrograded rice starch under 30 °C was the highest among the five temperature conditions, and an increase in B-type crystallinity with increasing moisture content was observed. Differential scanning calorimetry (DSC) results revealed that rice starch retrogradation consists of recrystallization of amylopectin and amylose, and is mainly attributed to amylopectin. The higher moisture content was favorable for amylopectin recrystallization, whereas the moisture content had little effect on the amylose recrystallization. The optimal temperature for amylopectin and amylose recrystallization was 4 °C and 15 °C, respectively. The amylopectin recrystallization enthalpy of rice starch stored at 4/30 °C was mediated between 4 °C and 30 °C but always higher than that at -18/30 °C. On the whole, after being heated at 42% moisture content and stored at 4 °C, rice starch showed the maximum total retrogradation enthalpy (8.44 J/g).
    Matched MeSH terms: Starch/chemistry*
  7. Synthesis of carbon-based quantum dots from starch extracts: Optical investigations
    Al-Douri Y, Badi N, Voon CH
    Luminescence, 2018 Mar;33(2):260-266.
    PMID: 29024360 DOI: 10.1002/bio.3408
    Carbon-based quantum dots (C-QDs) were synthesized through microwave-assisted carbonization of an aqueous starch suspension mediated by sulphuric and phosphoric acids. The as-prepared C-QDs showed blue, green and yellow luminescence without the addition of any surface-passivating agent. The C-QDs were further analyzed by UV-vis spectroscopy to measure the optical response of the organic compound. The energy gaps revealed narrow sizing of C-QDs in the semiconductor range. The optical refractive index and dielectric constant were investigated. The C-QDs size distribution was characterized. The results suggested an easy route to the large scale production of C-QDs materials.
    Matched MeSH terms: Starch/chemistry*
  8. Cassava/sugar palm fiber reinforced cassava starch hybrid composites: Physical, thermal and structural properties
    Edhirej A, Sapuan SM, Jawaid M, Zahari NI
    Int J Biol Macromol, 2017 Aug;101:75-83.
    PMID: 28288881 DOI: 10.1016/j.ijbiomac.2017.03.045
    A hybrid composite was prepared from cassava bagasse (CB) and sugar palm fiber (SPF) using casting technique with cassava starch (CS) as matrix and fructose as a plasticizer. Different loadings of SPF (2, 4, 6 and 8% w/w of dry starch) were added to the CS/CB composite film containing 6% CB. The addition of SPF significantly influenced the physical properties. It increased the thickness while decreasing the density, water content, water solubility and water absorption. However, no significant effect was noticed on the thermal properties of the hybrid composite film. The incorporation of SPF increased the relative crystallinity up to 47%, compared to 32% of the CS film. SEM micrographs indicated that the filler was incorporated in the matrix. The film with a higher concentration of SPF (CS-CB/SPF8) showed a more heterogeneous surface. It could be concluded that the incorporation of SPF led to changes in cassava starch film properties, potentially affecting the film performances.
    Matched MeSH terms: Starch/chemistry*
  9. Relative Humidity Cycling: Implications on the Stability of Moisture-Sensitive Drugs in Solid Pharmaceutical Products
    Veronica N, Heng PWS, Liew CV
    Mol Pharm, 2023 Feb 06;20(2):1072-1085.
    PMID: 36480246 DOI: 10.1021/acs.molpharmaceut.2c00812
    The stability of a moisture-sensitive drug in tablet formulations depends particularly on the environment's relative humidity (RH) and the products' prior exposure to moisture. This study was designed to understand drug stability in relation to the moisture interaction of the excipients, moisture history of the tablets, and RH of the environment. The stability study was performed on tablets containing acetylsalicylic acid (ASA), formulated with common pharmaceutical excipients like native maize starch, microcrystalline cellulose (MCC), partially pregelatinized maize starch (PGS), dicalcium phosphate dihydrate (DCP), lactose, and mannitol. The tablets were subjected to storage conditions with RH cycling alternating between 53% and 75%. Results were also compared to tablets stored at a constant RH of 53% or 75%. The excipients demonstrated marked differences in their interactions with moisture. They could be broadly grouped as excipients with RH-dependent moisture content (native maize starch, MCC, and PGS) and RH-independent moisture content (DCP, lactose, and mannitol). As each excipient interacted differently with moisture, degradation of ASA in the tablets depended on the excipients' ability to modulate the moisture availability for degradation. The lowest ASA degradation was observed in tablets formulated with low moisture content water-soluble excipients, such as lactose and mannitol. The impact of RH cycling on ASA stability was apparent in tablets containing native maize starch, MCC, PGS, or DCP. These findings suggested that the choice of excipients influences the effect of moisture history on drug stability. The results from studies investigating moisture interaction of excipients and drug stability are valuable to understanding the inter-relationship between excipients, moisture history, and drug stability.
    Matched MeSH terms: Starch/chemistry
  10. Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam
    Ojukwu M, Tan HL, Murad M, Nafchi AM, Easa AM
    Food Sci Technol Int, 2023 Dec;29(8):799-808.
    PMID: 36000280 DOI: 10.1177/10820132221121169
    In a bid to produce rice flour noodles with improved texture and reduced cooking time, rice flour-soy protein isolate noodles (RNS) were structurally enhanced by a combined treatment (COM) of microbial transglutaminase (MTG) with glucono-δ-lactone (GDL). The RNS-COM was either dried using superheated steam (SHS) to yield RNS-COM-SHS or steamed for 10 min (S10) before air drying to produce RNS-COM-S10 noodles. Control samples were SHS-dried rice flour (RN-SHS) and air-dried RN-S10 noodles. In general, textural and microstructural properties indicated higher textural properties and a more robust network in RNS-COM-SHS and RNS-COM-S10 than in other noodles. However, optimum cooking time (P < 0.5) was in the order; RN-SHS, RNS-COM-SHS < RN-S10 < RNS-COM-S10. As a result of the COM treatment, structurally enhanced noodles were more resistant to cooking. As applied in RNS-COM-SHS noodles, SHS was able to improve cooking quality, probably through the formation of bigger and evenly spread pores that had promoted faster gelatinisation of starch, with a high order of relative starch crystallinity.
    Matched MeSH terms: Starch/chemistry
  11. The potential exploitation of the Malay-red apple (Syzygium malaccense) seed as source of a phosphorylated starch
    Santos GP, Miranda BM, Di-Medeiros MCB, Almeida VO, Ferreira RD, Morais DAB, et al.
    Carbohydr Res, 2024 Jan;535:109008.
    PMID: 38103463 DOI: 10.1016/j.carres.2023.109008
    This work presents the characterization of a novel naturally phosphorylated starch extracted from an unconventional and non-utilized source, the seeds of the stone fruit Syzygium malaccense. The morphology and chemical characteristics of the extracted starch were examined by scanning electron microscopy, FTIR, 1H/13C/31P NMR and 13C-CP/MAS-NMR, HPAEC-PAD chromatography, XRD, DSC, and RVA. The extraction yielded a highly pure starch (95.6 %) with an average granule size of 13 μm. The analysis of the starch components revealed an amylose content of 28.1 % and a predominance (65 %) of B-chains (B1-B3 65 %) in the amylopectin, as shown through HPAEC-PAD chromatography. The X-ray diffractogram was compatible with B-type starch, which was confirmed by the deconvolution of the C1 peak in the 13C-CP/MAS-NMR. X-Ray diffractogram also showed that S. malaccense has 28.5 % of crystallinity. DSC analysis showed values of 82.6 °C and -12.41 J g-1 for Tc and ΔH, respectively, which is compatible with a highly ordered starch granule structure. The values observed for peak (4678 mPa•s), trough (3055 mPa•s), and final viscosity (6526 mPa•s) indicated that S. malaccense may be used as a thickener in hot food.
    Matched MeSH terms: Starch/chemistry
  12. Fulltext Characterization of modified tapioca starch solutions and their sprays for high temperature coating applications
    Naz MY, Sulaiman SA, Ariwahjoedi B, Shaari KZ
    ScientificWorldJournal, 2014;2014:375206.
    PMID: 24592165 DOI: 10.1155/2014/375206
    The objective of the research was to understand and improve the unusual physical and atomization properties of the complexes/adhesives derived from the tapioca starch by addition of borate and urea. The characterization of physical properties of the synthesized adhesives was carried out by determining the effect of temperature, shear rate, and mass concentration of thickener/stabilizer on the complex viscosity, density, and surface tension. In later stage, phenomenological analyses of spray jet breakup of heated complexes were performed in still air. Using a high speed digital camera, the jet breakup dynamics were visualized as a function of the system input parameters. The further analysis of the grabbed images confirmed the strong influence of the input processing parameters on full cone spray patternation. It was also predicted that the heated starch adhesive solutions generate a dispersed spray pattern by utilizing the partial evaporation of the spraying medium. Below 40°C of heating temperature, the radial spray cone width and angle did not vary significantly with increasing Reynolds and Weber numbers at early injection phases leading to increased macroscopic spray propagation. The discharge coefficient, mean flow rate, and mean flow velocity were significantly influenced by the load pressure but less affected by the temperature.
    Matched MeSH terms: Starch/chemistry*
  13. Preparation and characterization of potato starch nanocrystal reinforced natural rubber nanocomposites
    Rajisha KR, Maria HJ, Pothan LA, Ahmad Z, Thomas S
    Int J Biol Macromol, 2014 Jun;67:147-53.
    PMID: 24657376 DOI: 10.1016/j.ijbiomac.2014.03.013
    Potato starch nanocrystals were found to serve as an effective reinforcing agent for natural rubber (NR). Starch nanocrystals were obtained by the sulfuric acid hydrolysis of potato starch granules. After mixing the latex and the starch nanocrystals, the resulting aqueous suspension was cast into film by solvent evaporation method. The composite samples were successfully prepared by varying filler loadings, using a colloidal suspension of starch nanocrystals and NR latex. The morphology of the nanocomposite prepared was analyzed by field emission scanning electron microscopy (FESEM) and transmission electron microscopy (TEM). FESEM analysis revealed the size and shape of the crystal and their homogeneous dispersion in the composites. The crystallinity of the nanocomposites was studied using XRD analysis which indicated an overall increase in crystallinity with filler content. The mechanical properties of the nanocomposites such as stress-strain behavior, tensile strength, tensile modulus and elongation at break were measured according to ASTM standards. The tensile strength and modulus of the composites were found to improve tremendously with increasing nanocrystal content. This dramatic increase observed can be attributed to the formation of starch nanocrystal network. This network immobilizes the polymer chains leading to an increase in the modulus and other mechanical properties.
    Matched MeSH terms: Starch/chemistry*
  14. Fulltext Prediction of conductivity by adaptive neuro-fuzzy model
    Akbarzadeh S, Arof AK, Ramesh S, Khanmirzaei MH, Nor RM
    PLoS One, 2014;9(3):e92241.
    PMID: 24658582 DOI: 10.1371/journal.pone.0092241
    Electrochemical impedance spectroscopy (EIS) is a key method for the characterizing the ionic and electronic conductivity of materials. One of the requirements of this technique is a model to forecast conductivity in preliminary experiments. The aim of this paper is to examine the prediction of conductivity by neuro-fuzzy inference with basic experimental factors such as temperature, frequency, thickness of the film and weight percentage of salt. In order to provide the optimal sets of fuzzy logic rule bases, the grid partition fuzzy inference method was applied. The validation of the model was tested by four random data sets. To evaluate the validity of the model, eleven statistical features were examined. Statistical analysis of the results clearly shows that modeling with an adaptive neuro-fuzzy is powerful enough for the prediction of conductivity.
    Matched MeSH terms: Starch/chemistry
  15. Characterization of α-tocopherol as interacting agent in polyvinyl alcohol-starch blends
    Sin LT, Bee ST, Tee TT, Kadhum AA, Ma C, Rahmat AR, et al.
    Carbohydr Polym, 2013 Nov 6;98(2):1281-7.
    PMID: 24053804 DOI: 10.1016/j.carbpol.2013.07.069
    In this study, the interactions of α-tocopherol (α-TOH) in PVOH-starch blends were investigated. α-TOH is an interacting agent possesses a unique molecule of polar chroman "head" and non-polar phytyl "tail" which can improve surface interaction of PVOH and starch. It showed favorable results when blending PVOH-starch with α-TOH, where the highest tensile strengths were achieved at 60 wt.% PVOH-starch blend for 1 phr α-TOH and 50 wt.% for 3 phr α-TOH, respectively. This due to the formation of miscible PVOH-starch as resulted by the compatibilizing effect of α-TOH. Moreover, the enthalpy of melting (ΔHm) of 60 wt.% PVOH-starch and 50 wt.% PVOH-starch added with 1 and 3 phr α-TOH respectively were higher than ΔHm of the neat PVOH-starch blends. The thermogravimetry analysis also showed that α-TOH can be used as thermal stabilizer to reduce weight losses at elevated temperature. The surface morphologies of the compatible blends formed large portion of continuous phase where the starch granules interacted well with α-TOH by acting as compatilizer to reduce surface energy of starch for embedment into PVOH matrix.
    Matched MeSH terms: Starch/chemistry*
  16. Functional, thermal and molecular behaviours of ozone-oxidised cocoyam and yam starches
    Oladebeye AO, Oshodi AA, Amoo IA, Karim AA
    Food Chem, 2013 Nov 15;141(2):1416-23.
    PMID: 23790933 DOI: 10.1016/j.foodchem.2013.04.080
    Ozone-oxidised starches were prepared from the native starches isolated from white and red cocoyam, and white and yellow yam cultivars. The native and oxidised starches were evaluated for functional, thermal and molecular properties. The correlations between the amount of reacted ozone and carbonyl and carboxyl contents of the starches were positive, as ozone generation time (OGT) increased. Significant differences were obtained in terms of swelling power, solubility, pasting properties and textural properties of the native starches upon oxidation. The DSC data showed lower transition temperatures and enthalpies for retrograded gels compared to the gelatinized gels of the same starch types. The native starches showed CB-type XRD patterns while the oxidised starches resembled the CA-type pattern. As amylose content increased, amylopectin contents of the starches decreased upon oxidation. Similarly, an increase in Mw values were observed with a corresponding decrease in Mn values upon oxidation.
    Matched MeSH terms: Starch/chemistry*
  17. Physicochemical and functional properties of ozone-oxidized starch
    Chan HT, Bhat R, Karim AA
    J Agric Food Chem, 2009 Jul 8;57(13):5965-70.
    PMID: 19489606 DOI: 10.1021/jf9008789
    The effects of oxidation by ozone gas on some physicochemical and functional properties of starch (corn, sago, and tapioca) were investigated. Starch in dry powder form was exposed to ozone for 10 min at different ozone generation times (OGTs). Carboxyl and carbonyl contents increased markedly in all starches with increasing OGTs. Oxidation significantly decreased the swelling power of oxidized sago and tapioca starches but increased that of oxidized corn starch. The solubility of tapioca starch decreased and sago starch increased after oxidation. However, there was an insignificant changed in the solubility of oxidized corn starch. Intrinsic viscosity [eta] of all oxidized starches decreased significantly, except for tapioca starch oxidized at 5 min OGT. Pasting properties of the oxidized starches followed different trends as OGTs increased. These results show that under similar conditions of ozone treatment, the extent of starch oxidation varies among different types of starch.
    Matched MeSH terms: Starch/chemistry*
  18. Effect of temperature and salt concentration on rheological behavior of whey protein isolate-starch mixed dispersions
    Ravindra P, Chan ES, Reddy KU
    Int J Food Sci Nutr, 2007 Nov;58(7):542-7.
    PMID: 17852467
    Extensive studies have been carried out on the effect of temperature and salt concentration on the theological behavior of whey proteins and different starches individually, but not on mixed dispersions of whey protein isolates and starches. In the present studies, the rheological behavior of cross-linked waxy maize starch and whey protein isolate mixed dispersions during heating at 60-85 degrees C was investigated. Further, the effect of CaCl2 (25-100 mM ionic strengths) on the gelatinization of these dispersions was determined. It was found that at a 2:3 ratio and a 3:2 ratio of cross-linked waxy maize starch to whey protein isolate mixed gels form a compatible networkmM concentration the solution viscosity was higher.
    Matched MeSH terms: Starch/chemistry*
  19. Potential of using multiscale kenaf fibers as reinforcing filler in cassava starch-kenaf biocomposites
    Zainuddin SY, Ahmad I, Kargarzadeh H, Abdullah I, Dufresne A
    Carbohydr Polym, 2013 Feb 15;92(2):2299-305.
    PMID: 23399291 DOI: 10.1016/j.carbpol.2012.11.106
    Biodegradable materials made from cassava starch and kenaf fibers were prepared using a solution casting method. Kenaf fibers were treated with NaOH, bleached with sodium chlorite and acetic buffer solution, and subsequently acid hydrolyzed to obtain cellulose nanocrystals (CNCs). Biocomposites in the form of films were prepared by mixing starch and glycerol/sorbitol with various filler compositions (0-10 wt%). X-ray diffraction revealed that fiber crystallinity increased after each stage of treatment. Morphological observations and size reductions of the extracted cellulose and CNCs were studied using field emission scanning electron microscopy and transmission electron microscopy. The effects of different treatments and filler contents of the biocomposites were evaluated through mechanical tests. Results showed that the tensile strengths and moduli of the biocomposites increased after each treatment and the optimum filler content was 6%.
    Matched MeSH terms: Starch/chemistry*
  20. Thermo-mechanical behaviors of thermoplastic starch derived from sugar palm tree (Arenga pinnata)
    Sahari J, Sapuan SM, Zainudin ES, Maleque MA
    Carbohydr Polym, 2013 Feb 15;92(2):1711-6.
    PMID: 23399210 DOI: 10.1016/j.carbpol.2012.11.031
    In recent years, increasing environmental concerns focused greater attention on the development of biodegradable materials. A thermoplastic starch derived from bioresources, sugar palm tree was successfully developed in the presence of biodegradable glycerol as a plasticizer. Sugar palm starch (SPS) was added with 15-40 w/w% of glycerol to prepare workable bioplastics and coded as SPS/G15, SPS/G20, SPS/G30 and SPS/G40. The samples were characterized for thermal properties, mechanical properties and moisture absorption on exposure to humidity were evaluated. Morphological studies through scanning electron microscopy (SEM) were used to explain the observed mechanical properties. Generally, the addition of glycerol decrease the transition temperature of plasticized SPS. The mechanical properties of plasticized SPS increase with the increasing of glycerol but up to 30 w/w%. Meanwhile, the water absorption of plasticized SPS decrease with increasing of glycerol.
    Matched MeSH terms: Starch/chemistry*
Related Terms
Filters
Contact Us

Please provide feedback to Administrator (afdal@afpm.org.my)

External Links