| Full text | |
| Author(s): |
Alessandra Luzia Da Róz
;
Pricila Veiga-Santos
;
Adriane Medeiros Ferreira
;
Thaís Cristina Ribeiro Antunes
;
Fabio de Lima Leite
;
Fabio Minoru Yamaji
;
Antonio José Felix de Carvalho
Total Authors: 7
|
| Document type: | Journal article |
| Source: | MATERIALS RESEARCH-IBERO-AMERICAN JOURNAL OF MATERIALS; v. 19, n. 1, p. 138-142, Fev. 2016. |
| Abstract | |
Pectin and starch are edible, non-toxic, biodegradable and obtained from renewable sources. Also, have the benefit to be easily cross-linked producing hydrogels. Reactive extrusion with edible citric acid and cross linking interactions was evaluated on extruded thermoplastic in natura and cationic starch-pectin blends. Materials water susceptibility and mechanical properties were characterised. Reactive extrusion decreased (up to 75% in natura starch) mechanical properties. Also have decreased (up to 32.4%) both starch polymers water absorption, indicating the possibility of increasing materials water barrier properties but had the opposite effect on the pectin-TPS material, probably related to a cationic-anionic cross linking, resulting in a hydrogel polymer. Reactive extrusion also have negatively affected mechanical properties of both starch polymers, however increased pectin-TPS blends stress and strain at rupture. (AU) | |
| FAPESP's process: | 07/08394-7 - Reactive extrusion (REX) of thermoplastic starch: Reactive blending and chemical modification via depolymerization/polymerization |
| Grantee: | Antonio José Felix de Carvalho |
| Support type: | Research Grants - Young Investigators Grants |