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Novel Shape‐Memory Materials Based on Potato Starch
Author(s) -
Véchambre Cyril,
Chaunier Laurent,
Lourdin Denis
Publication year - 2010
Publication title -
macromolecular materials and engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.913
H-Index - 96
eISSN - 1439-2054
pISSN - 1438-7492
DOI - 10.1002/mame.200900191
Subject(s) - materials science , shape memory alloy , shape memory polymer , starch , amorphous solid , biopolymer , crystallization , composite material , relative humidity , polymer , glycerol , chemical engineering , crystallography , food science , organic chemistry , thermodynamics , chemistry , physics , engineering
Shape‐memory properties such as shape fixity and recovery ratio of amorphous starch‐based materials extruded under normal conditions were evaluated for the case of single and cyclic recovery processing. This study focused on the effect of moisture as a stimulus for the activation of recovery. A high recovery ratio ( R r > 90%) was obtained at high relative humidity, at deformation ratios up to 200%. In the case of plasticized starch with a glycerol content of 10%, the recovery ratio was close to 50% because crystallization limited the shape recovery. Results were compared to those obtained with synthetic or bio‐based shape‐memory polymers such as semi‐crystalline PU or PLAGC. Efficient shape memory properties for a non‐modified biopolymer are highlighted in this study.