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
收藏
页码：91 / 99
页数：9
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