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Thermoplastic starch with maltodextrin: preparation, morphology, rheology, and mechanical properties
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SYSNO ASEP 0600569 Document Type J - Journal Article R&D Document Type Journal Article Subsidiary J Článek ve WOS Title Thermoplastic starch with maltodextrin: preparation, morphology, rheology, and mechanical properties Author(s) Rana, Lata (UMCH-V)
Kouka, Saffana (UMCH-V)
Gajdošová, Veronika (UMCH-V) RID, ORCID
Strachota, Beata (UMCH-V) RID
Konefal, Magdalena (UMCH-V) ORCID, RID
Pokorný, Václav (UMCH-V) RID, ORCID
Pavlova, Ewa (UMCH-V) RID
Starý, Zdeněk (UMCH-V) RID
Lukeš, J. (CZ)
Patočka, M. (CZ)
Hegrova, V. (CZ)
Fortelný, Ivan (UMCH-V) RID
Šlouf, Miroslav (UMCH-V) RID, ORCIDArticle number 5474 Source Title Materials. - : MDPI - ISSN 1996-1944
Roč. 17, č. 22 (2024)Number of pages 18 s. Language eng - English Country CH - Switzerland Keywords thermoplastic starch ; maltodextrin modification ; lower viscosity Subject RIV CD - Macromolecular Chemistry OECD category Polymer science R&D Projects TN02000020 GA TA ČR - Technology Agency of the Czech Republic (TA ČR) Method of publishing Open access Institutional support UMCH-V - RVO:61389013 UT WOS 001365720500001 EID SCOPUS 85210579808 DOI https://doi.org/10.3390/ma17225474 Annotation This work describes the preparation of highly homogeneous thermoplastic starches (TPS’s) with the addition of 0, 5, or 10 wt.% of maltodextrin (MD) and 0 or 3 wt.% of TiO2 nanoparticles. The TPS preparation was based on a two-step preparation protocol, which consisted in solution casting (SC) followed by melt mixing (MM). Rheology measurements at the typical starch processing temperature (120 °C) demonstrated that maltodextrin acted as a lubricating agent, which decreased the viscosity of the system. Consequently, the in situ measurement during the MM confirmed that the torque moments and real processing temperatures of all TPS/MD systems decreased in comparison with the pure TPS. The detailed characterization of morphology, thermomechanical properties, and local mechanical properties revealed that the viscosity decrease was accompanied by a slight decrease in the system homogeneity. The changes in the real processing temperatures might be quite moderate (ca 2–3 °C), but maltodextrin is a cheap and easy-to-add modifier, and the milder processing conditions are advantageous for both technical applications (energy savings) and biomedical applications (beneficial for temperature-sensitive additives, such as antibiotics). Workplace Institute of Macromolecular Chemistry Contact Eva Čechová, cechova@imc.cas.cz ; Tel.: 296 809 358 Year of Publishing 2025 Electronic address https://www.mdpi.com/1996-1944/17/22/5474
Number of the records: 1