Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 309321
Title The influence of maltodextrins on the structure and properties of compression-molded starch plastic sheets
Author(s) Soest, J.J.G. van; Kortleve, P.M.
Source Journal of Applied Polymer Science 74 (1999)9. - ISSN 0021-8995 - p. 2207 - 2219.
Department(s) Agrotechnological Research Institute
Publication type Refereed Article in a scientific journal
Publication year 1999
Abstract Starch plastic sheets were prepared by compression molding of starch-based plastic granulates. The granulates were prepared by extrusion processing of mixtures of granular potato starch and several maltodextrins (5% w/w) in the presence of glycerol and water as plasticizers and lecithin as melt flow accelerator. The materials were semicrystalline, containing B-type, Vh-type, and Eh-type crystallinity. The properties were dependent on water content. For the materials, a brittle-to-ductile transition occurred at a water content in the range of 11-12%, which was in accordance with the observed glass transition temperature. The structural and mechanical properties were a function of starch composition and maltodextrin source as well as molding temperature. The amount of granular remnants and residual B-type crystallinity decreased with increasing processing temperature. The amount of recrystallized single-helical amylose increased with increasing temperature. At molding temperatures in the range of 180-200°C, a sharp decrease in starch molecular mass occurred. The influence of molding temperature was reflected in a sharp increase in elongation at molding temperature above 160°C and a gradual decrease in elastic modulus. The tensile strength showed an initial small increase up to 160°C and a sharp decrease at higher molding temperatures.
There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.