文献类型：期刊文献

英文题名：Characteristics of starch-based films produced using glycerol and 1-butyl-3-methylimidazolium chloride as combined plasticizers

作者：Ren, Jiawei[1];Zhang, Weijian[1];Lou, Feipeng[1];Wang, Yuming[1];Guo, Weihong[1,2]

机构：[1]East China Univ Sci & Technol, Sch Mat Sci & Engn, Key Lab Preparat & Applicat Ultrafine Mat, Polymer Proc Lab,Minist Educ, Shanghai, Peoples R China;[2]Anhui Collaborat Innovat Ctr Petrochem New Mat, Anqing, Peoples R China

年份：2017

卷号：69

期号：1-2

外文期刊名：STARCH-STARKE

收录：;EI(收录号：20170103222019);WOS:【SCI-EXPANDED(收录号:WOS:000392428600017)】；

基金：The authors sincerely acknowledge "Shanghai industry-university-research cooperation project (CXY-2014-023)" and "Jiangsu province science and technology achievements transformation project (SBA2014010034)" and "Anhui Collaborative Innovation Center for Petrochemical New Materials."

语种：英文

外文关键词：[BMIM]Cl; Combined plasticizers; Glycerol; Plasticization; Starch film

摘要：The structure and property of cassava starch-based films, produced by using 1-butyl-3-methylimidazolium chloride ([BMIM]Cl) and glycerol as combined plasticizers, were investigated. The combined plasticizers exhibited a stronger effect on the disruption of starch granules compared with glycerol as observed by scanning electron microscopy (SEM). When the mass ratio of [BMIM]Cl/glycerol used was 15/15, all the starch granules were disrupted and transferred to a continuous phase. Due to the strong plasticization effect of [BMIM]Cl, the combined plasticizers contributed to a lower water content, crystallinity, and glass-transition temperature, as well as a higher flexibility when compared with glycerol. Additionally, in spite of the slight decrease in the elongation at break, the combined plasticizers contributed to a higher thermal stability, higher tensile strength, and a lower cost relative to [BMIM]Cl alone, showing excellent potential for practical applications. Therefore, using [BMIM]Cl and glycerol as combined plasticizers to plasticize starch film is effective, practical, and economical, and opens up a new perspective for the plasticization of starch.