Thermoplastic Starch with Maltodextrin: Preparation, Morphology, Rheology, and Mechanical Properties
Rana, L.; Kouka, S.; Gajdosova, V.; et al.
Materials 2024, 17, 5474
https://doi.org/10.3390/ma17225474
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 followed by melt mixing. 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 melt mixing 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).
This publication is the first released by the project task group https://iupac.org/project/2023-015-2-400/
©2025 by Walter de Gruyter Berlin/Boston
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
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