The influence of PEG molecular weight on the structural changes of corn starch in a starch/PEG blend

被引：45

作者：

Kim, Chang-Hyeon ^{[2
]}

Kim, Dong-Won ^{[3
]}

Cho, Kuk Young ^{[1
]}

机构：

[1] Kongju Natl Univ, Div Adv Mat Engn, Cheonan 303717, Chungnam, South Korea

[2] Slab Co Ltd, Seoul 121779, South Korea

[3] Hanyang Univ, Dept Chem Engn, Seoul 133791, South Korea

来源：

POLYMER BULLETIN | 2009年 / 63卷 / 01期

关键词：

FT-IR; PEG; Plasticizer; Starch; WAXY-MAIZE STARCH; THERMOPLASTIC STARCH; POLYMER BLENDS; WHEAT; RETROGRADATION; GLYCEROL; GELATION; WATER;

D O I：

10.1007/s00289-009-0065-8

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

Poly(ethylene glycol) (PEG) is a nonvolatile plasticizer used for starch gelatinization. Blends of starch and PEG at a fixed ratio of 50:50 (based on wt%) were prepared by varying the molecular weight of PEG. Interaction of the PEG and starch was investigated as a function of the PEG molecular weight via FT-IR and DSC experiment. The starch chain conformation changed when the molecular weight of PEG was less than 8,000. Additionally, a decrease of both the melting enthalpy and melting temperature was observed due to the miscibility change of the starch/PEG blend originating from the hydroxyl-hydroxyl interactions with the PEG molecular weight. Therefore, PEG with a molecular weight less than 8,000 can be effectively used for starch gelatinization.

引用

页码：91 / 99

页数：9

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