Open AccessThe Effect of Modified Jackfruit (Artocarpus Heterophyllus Lam.) Seed Starch on the Properties of Poly Lactic Acid
Author(s) -
Noorsaliza Abdullah,
Mohamad Kahar Ab Wahab
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/957/1/012017
Subject(s) - starch , materials science , ultimate tensile strength , thermal stability , silane , thermoplastic , chemical engineering , composite material , food science , chemistry , organic chemistry , engineering
This work investigates the effect of the modified jackfruit seed starch with silane coupling agent on the properties of polylactic acid (PLA). Jackruit seed starch will converted into thermoplastic like in the presence of glycerol as plasticizer. The physicochemical properties and thermal stability of the native and modified jackfruit seed starch blends with PLA were comparatively investigated. The structural changes after modification was analyzed by using Fourier Transmission Infra-red technique. Its confirmed the successful of the silane treatment from the newly peak observed at 1020 cm −1 and 1105 cm −1 for Si-O-Si and starch-O-Si bonds, respectively. For tensile strength, the value shows slightly decrese with the increasing of jackfruit seeds starch content. However the tensile properties for silane treatment shows the better improvement as compared to untreated counterpart. In the case of plasticized jackfruit seed starch, the elongation at break value increase with filler loading due to the ductile behavior of the blends system. The modification of the starch with silane coupling agent gives better interfacial adhesion between starch and PLA matrix while the glycerol gives the ductility and hydrophobicity to the starch and gives better elongation at break for the PLA/starch blends. The thermal stability of the silane treated PLA/starch blends was also improved as compared to the native PLA/starch blends.