Influence of Phase Behavior and Miscibility on Mechanical, Thermal and Micro-Structure of Soluble Starch-Gelatin Thermoplastic Biodegradable Blend Films

Abstract

Polymer blends of cold water soluble starches (amylose or amylopectin soluble starch) with gelatin were prepared using solvent casting method. The solid state miscibility and polymer-polymer interactions between the constituent polymers were studied by fourier transforms infrared spectroscopy (FTIR), X-ray diffraction (XRD), differential scanning calorirmetry (DSC), light optical microscopy (OP) and scanning electron microscopy (SEM), whereas the thermal stability of the blends was studied by thermogravimetric analysis (TGA). Furthermore, tensile and water vapor barrier properties of the blends were assessed. The obtained results exhibited that gelatin was more miscible with amylose soluble starch than with amylopectin soluble starch. Moreover, enhancing mechanical and water barrier properties of amylose soluble starch/gelatin blends were more pronounced than those of amylopectin soluble starch/gelatin blends. Generally, tensile strength (TS) and Elongation percentage (E) of the blend films were found to be gradually increased with increasing the proportion of gelatin. Nevertheless, increasing starch proportion was in favor of decreasing water vapor permeability (WVP). At equal proportions of starch and gelatin (1:1), TS was raised up to 8.69 MPa for amylose soluble starch/gelatin blend films while it raised up to 4.96 MPa for amylopectin soluble starch/gelatin blend films, and so on E was increased to its maximum by ~179.6% for soluble amylose starch/gelatin blends while it was increased to ~114.5% for amylopectin soluble starch/gelatin blends. On the other hand, WVP was significantly decreased to be 6.46 and 12.09 g•mm/m 2 •day•kPa for blends of amylose and amylopectin soluble starches,

Starch–recycled gelatin composite films produced by extrusion: Physical and mechanical properties

“…Protein chain breakage and peptide bond rupture are preliminary stages in the decomposition of gelatin. The loss of mass occurs with the decomposition of amino acid fragments that are easily degraded and the elimination of amino acids that are difficult to degrade, mainly glycine . In analyzing the thermal behavior of the films, a small mass loss in the region of 100 °C can be seen that is probably caused by the loss of water molecules.…”

“…Blends of gelatin with starch have attracted much attention, and many studies have recently been published . However, in these works, a casting method is used to produce films, and this method generally presents a low production scale that hinders industrial application.…”

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“…The percent of crystallinity (X c ) was calculated as the ratio of the crystalline area to the total area, as designated in Eq. . …”

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“… where ∆ H m is the heat of melting of gelatin polymer and is the enthalpy of fusion for melting of 100% crystalline gelatin polymer which is 62.05 J g −1 (Soliman & Furuta, ).…”