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Effects of nanosilica on retrogradation properties and structures of thermoplastic cassava starch
Author(s) -
Liu Yuxin,
Fan Lilan,
Mo Xianzhong,
Yang Fang,
Pang Jinying
Publication year - 2018
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/app.45687
Subject(s) - retrogradation (starch) , starch , materials science , thermoplastic , scanning electron microscope , fourier transform infrared spectroscopy , composite material , nano , chemical engineering , chemistry , food science , amylose , engineering
Composites of thermoplastic cassava starch (TPS) and nanosilica (SiO 2 ) were prepared by the melting method. The effect of nano‐SiO 2 on the retrogradation properties and structures of cassava starch was investigated. The retrogradation degree of TPS/nano‐SiO 2 composites increased with increasing retrogradation time. The retrogradation rate of TPS significantly increased after the addition of nano‐SiO 2 , but excessive nano‐SiO 2 content leads to a decrease in the retrogradation rate of TPS. According to the Fourier transform infrared spectroscopy results, the retrogradation degree of TPS/nano‐SiO 2 composites increased with the increase of retrogradation time and addition of nano‐SiO 2 . Scanning electron microscopy analysis indicated that nano‐SiO 2 particles were uniformly and finely dispersed in the starch materials, but the nano‐SiO 2 particles aggregated in the cassava starch with a further increase in nano‐SiO 2 content. X‐ray diffraction revealed that the crystalline structure of the starch was gradually altered from A‐type to V‐type with the increase of retrogradation time. TPS/SiO 2 composites indicated a mixture of A+V types, and the intensity of the V‐type strengthened with the increase of retrogradation time and SiO 2 content. Polarized light microscopy analysis revealed clear Maltese cross patterns, and the number of spherulites in TPS/nano‐SiO 2 composites increased with increasing retrogradation time and nano‐SiO 2 content, but the retrogradation of starch was inhibited with further increases of nano‐SiO 2 content. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018 , 135 , 45687.