Non-Toxic Crosslinking of Starch Using Polycarboxylic Acids: Kinetic Study and Quantitative Correlation of Mechanical Properties and Crosslinking Degrees

Li Shen, Helan Xu, Lingjuan Kong, Yiqi Yang

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

For the first time, kinetics of citric acid crosslinking of starch was studied, and mechanical properties of starch films were quantitatively correlated with crosslinked degrees and structures of polycarboxylic acids. To substitute toxic crosslinkers to improve the properties of bio-derived polymers, non-toxic polycarboxylic acids were widely used to improve the performance properties of starch-derived industrial products, and were proved effective. However, the mechanism of the reaction and relationship between crosslinking extents and performance properties of starch products had not been clarified. In this study, crosslinking of starch by polycarboxylic acids was verified, and logarithmic relationship between crosslinking degree and strength was elucidated. The polycarboxylic acids with more carboxyl groups could more effectively improve the tensile properties of starch films. In general, crosslinking using polycarboxylic acids might improve the mechanical properties of starch products in a controlled manner and thus could facilitate their industrialization.

Original languageEnglish (US)
Pages (from-to)588-594
Number of pages7
JournalJournal of Polymers and the Environment
Volume23
Issue number4
DOIs
StatePublished - Aug 27 2015

Fingerprint

Starch
Crosslinking
Mechanical properties
Kinetics
Acids
Poisons
Citric acid
Tensile properties
Citric Acid
Polymers

Keywords

  • Citric acid
  • Crosslink
  • Kinetics
  • Polycarboxylic acids
  • Starch

ASJC Scopus subject areas

  • Environmental Engineering
  • Polymers and Plastics
  • Materials Chemistry

Cite this

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abstract = "For the first time, kinetics of citric acid crosslinking of starch was studied, and mechanical properties of starch films were quantitatively correlated with crosslinked degrees and structures of polycarboxylic acids. To substitute toxic crosslinkers to improve the properties of bio-derived polymers, non-toxic polycarboxylic acids were widely used to improve the performance properties of starch-derived industrial products, and were proved effective. However, the mechanism of the reaction and relationship between crosslinking extents and performance properties of starch products had not been clarified. In this study, crosslinking of starch by polycarboxylic acids was verified, and logarithmic relationship between crosslinking degree and strength was elucidated. The polycarboxylic acids with more carboxyl groups could more effectively improve the tensile properties of starch films. In general, crosslinking using polycarboxylic acids might improve the mechanical properties of starch products in a controlled manner and thus could facilitate their industrialization.",
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T1 - Non-Toxic Crosslinking of Starch Using Polycarboxylic Acids

T2 - Kinetic Study and Quantitative Correlation of Mechanical Properties and Crosslinking Degrees

AU - Shen, Li

AU - Xu, Helan

AU - Kong, Lingjuan

AU - Yang, Yiqi

PY - 2015/8/27

Y1 - 2015/8/27

N2 - For the first time, kinetics of citric acid crosslinking of starch was studied, and mechanical properties of starch films were quantitatively correlated with crosslinked degrees and structures of polycarboxylic acids. To substitute toxic crosslinkers to improve the properties of bio-derived polymers, non-toxic polycarboxylic acids were widely used to improve the performance properties of starch-derived industrial products, and were proved effective. However, the mechanism of the reaction and relationship between crosslinking extents and performance properties of starch products had not been clarified. In this study, crosslinking of starch by polycarboxylic acids was verified, and logarithmic relationship between crosslinking degree and strength was elucidated. The polycarboxylic acids with more carboxyl groups could more effectively improve the tensile properties of starch films. In general, crosslinking using polycarboxylic acids might improve the mechanical properties of starch products in a controlled manner and thus could facilitate their industrialization.

AB - For the first time, kinetics of citric acid crosslinking of starch was studied, and mechanical properties of starch films were quantitatively correlated with crosslinked degrees and structures of polycarboxylic acids. To substitute toxic crosslinkers to improve the properties of bio-derived polymers, non-toxic polycarboxylic acids were widely used to improve the performance properties of starch-derived industrial products, and were proved effective. However, the mechanism of the reaction and relationship between crosslinking extents and performance properties of starch products had not been clarified. In this study, crosslinking of starch by polycarboxylic acids was verified, and logarithmic relationship between crosslinking degree and strength was elucidated. The polycarboxylic acids with more carboxyl groups could more effectively improve the tensile properties of starch films. In general, crosslinking using polycarboxylic acids might improve the mechanical properties of starch products in a controlled manner and thus could facilitate their industrialization.

KW - Citric acid

KW - Crosslink

KW - Kinetics

KW - Polycarboxylic acids

KW - Starch

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