Influence of citric acid and water on thermoplastic wheat flour/poly(lactic acid) blends. I: Thermal, mechanical and morphological properties |
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Authors: | E Chabrat H Abdillahi A Rouilly L Rigal |
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Institution: | a Université de Toulouse, INPT, LCA (Laboratoire de Chimie Agro-industrielle), ENSIACET, 4 Allée Emile Monso, BP44362, 31030 Toulouse Cedex 4, France b INRA, LCA (Laboratoire de Chimie Agro-industrielle), France |
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Abstract: | Wheat flour was plasticized with glycerol and compounded with poly(lactic acid) in a one-step twin-screw extrusion process in the presence of citric acid with or without extra water. The influence of these additives on process parameters and thermal, mechanical and morphological properties of injected samples from the prepared blends, was then studied.Citric acid acted as a compatibilizer by promoting depolymerization of both starch and PLA. For an extrusion without extra water, the amount of citric acid (2 parts for 75 parts of flour, 25 parts of PLA and 15 parts of glycerol) has to be limited to avoid mechanical properties degradation. Water, added during the extrusion, improved the whole process, minimizing PLA depolymerization, favoring starch plasticization by citric acid and thus improving phases repartition. |
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Keywords: | DMTA dynamic mechanical thermal analysis DSC differential scanning calorimetry FTIR Fourier Transform infrared spectroscopy PLA poly(lactic acid) SEM Scanning Electronic Microscopy TPS thermoplastic starch UTS ultimate tensile strength |
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