The effect of starch amylose content on the morphology and properties of melt-processed butyl-etherified starch/poly[(butylene succinate)-co-adipate] blends.

@article{Maubane2017TheEO,
  title={The effect of starch amylose content on the morphology and properties of melt-processed butyl-etherified starch/poly[(butylene succinate)-co-adipate] blends.},
  author={Lesego Maubane and Suprakas Sinha Ray and Kalala Jalama},
  journal={Carbohydrate polymers},
  year={2017},
  volume={155},
  pages={
          89-100
        }
}
In this study, butyl-etherified waxy and high amylose starches were melt-processed with biodegradable poly[(butylene succinate)-co-adipate] (PBSA) to improve the long-term stability of the starch-based materials. Butyl-etherification was believed to improve the compatibility of starch with PBSA matrix. Scanning electron microscopy results demonstrated that highly branched amylopectin structures in butyl-etherified starch have better chemical interaction with the PBSA matrix compared to linear… CONTINUE READING