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Microstructural imaging and characterization of the mechanical, chemical, thermal, and swelling properties of starch–chitosan blend films
Author(s) -
Mathew Sindhu,
Brahmakumar M.,
Abraham T. Emilia
Publication year - 2006
Publication title -
biopolymers
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.556
H-Index - 125
eISSN - 1097-0282
pISSN - 0006-3525
DOI - 10.1002/bip.20480
Subject(s) - chitosan , swelling , differential scanning calorimetry , starch , thermogravimetric analysis , chemical engineering , thermal stability , fourier transform infrared spectroscopy , materials science , scanning electron microscope , polymer chemistry , amorphous solid , chemistry , composite material , organic chemistry , physics , engineering , thermodynamics
Chitosan has wide range of applications as a biomaterial, but barriers still exist to its broader use due to its physical and chemical limitations. The present study evaluated the properties of the polymeric blend films obtained from chitosan and potato starch by the casting/solvent evaporation method. The swelling properties of the different films studied as a function of pH showed that the sorption ability of the blend films increased with the increasing content of starch. Fourier transform infrared (FTIR) analyses confirmed that interactions were present between the hydroxyl groups of starch and the amino groups of chitosan in the blend films while the x‐ray diffraction (XRD) studies revealed the films to exhibit an amorphous character. Thermogravimetric analyses showed that in the blend films, the thermal stability increased with the increasing starch content and the stability of starch and chitosan powders reduced when they were converted to film. The differential scanning calorimetry (DSC) studies revealed an endotherm corresponding to water evaporation around 100°C in all the films and an exotherm, corresponding to the decomposition in the chitosan and blend films. Scanning electron microscopy (SEM) observations indicated that the blend films were less homogenous and atomic force microscopy (AFM) studies revealed the chitosan films to be smooth and homogenous, while the starch films revealed characteristic granular pattern. The blend films exhibited an intermediate character with a slight microphase separation. The starch–chitosan blend films exhibited a higher flexibility and incorporation of potato starch into chitosan films improved the percentage elongation. © 2006 Wiley Periodicals, Inc. Biopolymers 82: 176–187, 2006 This article was originally published online as an accepted preprint. The “Published Online” date corresponds to the preprint version. You can request a copy of the preprint by emailing the Biopolymers editorial office at biopolymers@wiley.com