Thermoplastic starch modified during melt processing with organic acids: The effect of molar mass on thermal and mechanical properties

Thermoplastic starch (TPS) was modified with ascorbic acid and citric acid by melt processing of native starch with glycerol as plasticizer in an intensive batch mixer at 160 °C. It was found that the molar mass decreases with acid content and processing time causing the reduction in melting temperature (Tm). As observed by the results of X-ray diffraction and DSC measurements, crystallinity was not changed by the reaction with organic acids. Tm depression with falling molar mass was interpreted on the basis of the effect of concentration of end-chain units, which act as diluents. FTIR did not show any appreciable change in starch chemical compositions, leading to the conclusion that the main changes observed were produced by the variation in molar mass of the material. We demonstrated that it is possible to decrease melt viscosity without the need for more plasticizer thus avoiding side-effects such as an increase in water affinity or relevant changes in the dynamic mechanical properties.

Research highlights▶ Thermoplastic starch properties modification by melting processing. ▶ Thermoplastic starch melting temperature changes due to molar mass reduction. ▶ The relation between the molar mass and the melting temperature (Tm) of thermoplastic starch produced by melting processing. ▶ Organic acids effect on macromolecular properties of thermoplastic starch processed by melting.