Extruding Foams from Corn Starch Acetate and Native Corn Starch
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- 作者：Junjie Guan and Milford A. Hanna
- 刊名：Biomacromolecules
- 出版年：2004
- 出版时间：November 2004
- 年：2004
- 卷：5
- 期：6
- 页码：2329 - 2339
- 全文大小：478K
- 年卷期：v.5,no.6(November 2004)
- ISSN：1526-4602
文摘
Because of the hydrophilic characteristics of native starch foams and the cost of modifying starch, the usesof starch and modified starch foams are hindered. To decrease hydrophilicity and cost of starch foams,native corn starch was blended with starch acetate and extruded. A twin-screw mixing extruder was used toproduce the foams. Native starch content, screw speed, and barrel temperature had significant effects onmolecular degradation of starches during extrusion. The melting temperature of extruded starch acetate/native starch foam was higher (216 
C) than that for starch acetate (193.4 C). Strong peaks in the X-raydiffractograms of extruded starch acetate/native starch foam suggested new crystalline regions were formed.Optimum conditions for high radial expansion ratio, high compressibility, low specific mechanical energyrequirement, and low water absorption index were 46.0% native starch content, 163 rpm screw speed, and148 C barrel temperature.
C) than that for starch acetate (193.4 C). Strong peaks in the X-raydiffractograms of extruded starch acetate/native starch foam suggested new crystalline regions were formed.Optimum conditions for high radial expansion ratio, high compressibility, low specific mechanical energyrequirement, and low water absorption index were 46.0% native starch content, 163 rpm screw speed, and148 C barrel temperature.