Effect of urea and borate plasticizers on rheological response of corn starch
Although starch based materials have an array of fascinating industrial applications, the native starches do not show good mechanical strength, thermal stability, and rheological properties for their use in the mainstream processing industry. For example, the use of starches for producing controlled...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Published: |
MDPI AG
2017
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85028910315&doi=10.3390%2fpolym9090361&partnerID=40&md5=1bd433037e5e952242e63d57add501f9 http://eprints.utp.edu.my/19363/ |
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| Institution: | Universiti Teknologi Petronas |
| Summary: | Although starch based materials have an array of fascinating industrial applications, the native starches do not show good mechanical strength, thermal stability, and rheological properties for their use in the mainstream processing industry. For example, the use of starches for producing controlled release fertilizers is a new research endeavor with detailed knowledge still to come. The thermal processing of native starches with water as a plasticizer results in poor physical and pasting properties of the final product. Therefore in this study, corn starch was thermally processed with urea and borate in a water medium. The pure starch (PS), starch-urea (SU), starch-borate (SB), and starch-urea-borate (SUB) samples were prepared and characterized for their rheological traits. The PS sample exhibited a peak viscosity of 299 cP after 17 min of thermal processing. Further heating of the suspension caused a decrease in viscosity of 38 points due to thermal cracking of the starch granules. A similar trend was depicted in the viscosity measurements of SU, SB, and SUB adhesives. However, the viscosity of these samples remained slightly higher than that for PS. Also, the reduction in viscosity after the peak value was not as notable as for PS. The modified starch behaved like a gel and its storage modulus was significantly higher than the loss modulus. The lower magnitudes of storage and loss moduli revealed that the modified starch was in the form of a weak gel and not a solid. The PS is more fluid in nature with dominating loss modulus at lower angular frequencies. © 2017 by the authors. |
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