Thermoplastic starches: Properties, challenges, and prospects

Starch/Staerke - Tập 65 Số 1-2 - Trang 61-72 - 2013
Abdorreza Mohammadi Nafchi1, Mahdiyeh Moradpour1, Maliheh Saeidi1, Abd Karim Alias2
1Food Science and Technology Department, Food Biopolymer Research Group, Damghan Branch, Islamic Azad University, Damghan, Semanan, Iran
2Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden, Penang, Malaysia

Tóm tắt

AbstractThermoplastic starch (TPS) polymers were reviewed in this article. This review was categorized into the following studies: the role of starch as a thermoplastic polymer, transformation and melting mechanisms, plasticization and plasticizers, reactive extrusion (REX) and modifications, retrogradation, biodegradability, filler and blenders, and nano‐particle incorporation in thermoplastic starch. This categorization allows us to understand the developments in this field in recent years and shows that the major challenges in the future are reducing sensitivity to moisture and retarding retrogradation of the thermoplastic matrix. Moreover, nano‐particles such as clay can be used in TPS matrices to overcome these disadvantages.

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