Selected Physical and Spectroscopic Properties of TPS Moldings Enriched with Durum Wheat Bran

Abstract

The impact of the amount of durum wheat bran additive used on the selected structural, mechanical, and spectroscopic properties of thermoplastic starch moldings was examined in this study. Bran was added to corn starch from 10 to 60% by weight in the blends. Four temperature settings were used for the high-pressure injection: 120, 140, 160, and 180 °C. The highest value of elongation at break (8.53%) was observed for moldings containing 60% bran. Moreover, for these moldings, the tensile strength and flexural strength were lower (appropriately 3.43 MPa and 27.14 MPa). The highest deformation at break (1.56%) were obtained for samples with 60% bran and injection molded at 180 °C. We saw that higher bran content (50 and 60%) and a higher injection molding temperature (160 °C and 180 °C) significantly changed the color of the samples. The most significant changes in the FTIR spectra were observed at 3292 and 1644 cm−1 and in the region of 1460–1240 cm−1. Moreover, notable changes were observed in the intensity ratio of bands at 1015 and 955 cm−1. The changes observed correspond well with the amount of additive used and with the injection temperature applied; thus it may be considered as a marker of interactions affecting plasticization of the material obtained.

Preparation and Spectroscopic, Thermal, and Mechanical Characterization of Biocomposites of Poly(butylene succinate) and Onion Peels or Durum Wheat Bran

“…WB is the waste material in flour production. It consists mainly of lignocellulosic materials including cellulose, lignin, hemicellulose, and also phytic acid, oligosaccharides, non-starch polysaccharides, as well as fats and proteins [41][42][43]. The main goal of this paper was to investigate the relationship between the properties of polymer compositions based on PBS and the content and type of fillers of plant origin, OP and WB.…”

The Bran and Grain Grinding Level Affect the Tensile Characteristics of Bioplastics Derived from Wholegrain Wheat Flours

“…Dominici et al, also found that the bran % content in wholegrain flours of bread wheat may affect the tensile properties of thermoplastics [12]. Combrzy ński et al observed that the amount of durum wheat bran additive used, as well as the temperature of high-pressure injection molding, both had a significant impact on the structure and mechanical properties of the TPS moldings subjected to mechanical strength testing [13]. Robin and coauthors also found that bran concentration influenced the glass transition temperature, melting temperature and sorption isotherm of the unprocessed wheat flour, that might contribute to the modulation of the expansion properties of a bran-containing starchy foam [14].…”