| Texto completo | |
| Autor(es): |
Da Roz, Alessandra Luzia
;
Veiga-Santos, Pricila
;
Ferreira, Adriane Medeiros
;
Ribeiro Antunes, Thais Cristina
;
Leite, Fabio de Lima
;
Yamaji, Fabio Minoru
;
Felix de Carvalho, Antonio Jose
Número total de Autores: 7
|
| Tipo de documento: | Artigo Científico |
| Fonte: | MATERIALS RESEARCH-IBERO-AMERICAN JOURNAL OF MATERIALS; v. 19, n. 1, p. 5-pg., 2016-01-01. |
| Resumo | |
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) | |
| Processo FAPESP: | 07/08394-7 - Modificação do amido termoplástico por extrusão reativa (REX): compatibilização reativa e modificação química via despolimerização/polimerização |
| Beneficiário: | Antonio José Felix de Carvalho |
| Modalidade de apoio: | Auxílio à Pesquisa - Jovens Pesquisadores |