期刊
CARBOHYDRATE POLYMERS
卷 164, 期 -, 页码 249-257出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2017.02.013
关键词
Fatty acid starch ester (FASE); Layered type structure; Side-chain crystallinity; Structure-property relationships
资金
- Region Hauts de France and European FEDER for the X-ray equipment
- French FUI program through a research project entitled WIBIO devoted to the development of new materials from renewable resources for the packaging industry
A series of almost fully substituted Fatty Acid Starch Esters (FASEs) has been obtained in a homogeneous LiCI/DMAc medium by grafting octanoyl (C8), lauroyl (C12) and palmitoyl (C16) chlorides onto 3 starch species: Amylo-Maize, Potato and Waxy Maize. Structure-property relationships of FASEs are investigated as a function of both fatty acid chain length and amylose/amylopectin ratio of the starch. The structural study has revealed a layered type organization in which starch chain planes are separated by fatty chains. The latter are interpenetrated and/or tilted for FASE-C16 whatever the origin of the starch is, and fatty chains partially crystallizes into a structure with hexagonal symmetry. FASEs with C8 and C12 side chains are totally amorphous. The mechanical behavior of FASEs is shown to depend on both side chain length and amylose/amylopectin ratio, and an increase in material ductility is observed at increasing amylose content for C8 and C12 side chains. (C) 2017 Elsevier Ltd. All rights reserved.
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