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Influence of Ionic Liquids on the Morphology of Corn Flour/Polyester Mixtures
Author(s) -
Polaskova Martina,
Cermak Roman,
Polasek Zdenek,
Commereuc Sophie,
Verney Vincent,
Costa Gomes Margarida F.,
Padua Agilio A. H.
Publication year - 2018
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201700233
Subject(s) - plasticizer , polyester , starch , corn starch , glycerol , ionic liquid , materials science , chemical engineering , scanning electron microscope , polymer , compatibility (geochemistry) , ionic bonding , polymer chemistry , chemistry , organic chemistry , composite material , ion , engineering , catalysis
Polymer mixtures based on native corn flour and synthetic biodegradable polyester are prepared in one processing step. Melt mixing is performed in a laboratory micro‐compounder. Starch contained in native corn flour is plasticized either by commonly used glycerol/water mixture or by two types of ionic liquids, 1‐allyl‐3‐methylimidazolium chloride, and 1‐butyl‐3‐methylimidazolium chloride. Efficiency of plasticizers on the compatibility of native corn flour with polyester and starch plasticizing ability is evaluated and compared. The structure of mixtures is examined using scanning electron microscopy and wide‐angle X‐ray scattering. It is found that the plasticizer applied has a crucial effect on the resulting morphology. Both ionic liquids show a better plasticizing effect on starch compared to the traditional glycerol/water plasticizer.