Morphology and Phase Composition of Gelatin-Starch Blends

Citation: Xing-xun Liu, Yan-fei Wang, Nuo-zi Zhang, Robert A. Shanks, Hong-sheng Liu, Zhen Tong, Ling Chen, Long Yu. Morphology and Phase Composition of Gelatin-Starch Blends[J]. Chinese Journal of Polymer Science, 2014, 32(1): 108-114. doi: 10.1007/s10118-014-1377-1 shu

Morphology and Phase Composition of Gelatin-Starch Blends

1.
1. Centre for Polymers from Renewable Resources, ERCPSP, SCUT, Guangzhou 510640, China
2.
2. School of Materials Science and Engineering, SCUT, Guangzhou 510640, China
3.
4.
Centre for Polymers from Renewable Resources, ERCPSP, SCUT, Guangzhou 510640, China
5.
1. School of Applied Science, RMIT University, Melbourne 3000, Australia
6.
2. CSIRO, Materials Science and Engineering, Clayton, Vic 3169, Australia
7.
School of Applied Science, RMIT University, Melbourne 3000, Australia
8.
School of Materials Science and Engineering, SCUT, Guangzhou 510640, China
基金项目:
This work was financially supported by the National Natural Science Foundation of China (Nos. 21174043 and 31301554), GNSF(S2012040006450), KLGPNPS(201205) and FRFCU (2012ZZ0085).

摘要: Morphology and phase compositions of different starch-gelatin blends were investigated by various microscopes: optical, SEM and synchrotron FTIR microscopy. A high amylose (80%) corn starch, grafted with hydroxypropyl to enhance flexibilty and hydrophilicity, and plasticized by poly(ethylene glycol) (PEG), was used in this work. SEM revealed that the surface became smoother after adding PEG. Optical microscopy observation revealed that compatibility between gelatin and starch was improved by adding PEG. An FTIR beam focused on a 5 m5 m detection area by the micro-spectroscope was used to map chemical composition. The ratio of areas of the saccharide bands (1180-953 cm-1) and the amide I and Ⅱ bands (1750-1483 cm-1) was used to monitor the relative distributions of the two components in the blends. The FTIR maps indicated that gelatin constituted the continuous phase up to 80% of starch content. All of the FTIR spectra showed contributions from both starch and gelatin absorptions, therefore indicating that complete demixing with pure starch and gelatin domains did not occur. The PEG improved the compatibility of the gelatin-starch blends.

关键词:

English

Morphology and Phase Composition of Gelatin-Starch Blends

1.
1. Centre for Polymers from Renewable Resources, ERCPSP, SCUT, Guangzhou 510640, China
2.
2. School of Materials Science and Engineering, SCUT, Guangzhou 510640, China
3.
4.
Centre for Polymers from Renewable Resources, ERCPSP, SCUT, Guangzhou 510640, China
5.
1. School of Applied Science, RMIT University, Melbourne 3000, Australia
6.
2. CSIRO, Materials Science and Engineering, Clayton, Vic 3169, Australia
7.
School of Applied Science, RMIT University, Melbourne 3000, Australia
8.
School of Materials Science and Engineering, SCUT, Guangzhou 510640, China
Received Date: 22 May 2013
Revised Date: 02 July 2013
Available Online: 05 January 2014
Fund Project:
This work was financially supported by the National Natural Science Foundation of China (Nos. 21174043 and 31301554), GNSF(S2012040006450), KLGPNPS(201205) and FRFCU (2012ZZ0085).

Abstract: Morphology and phase compositions of different starch-gelatin blends were investigated by various microscopes: optical, SEM and synchrotron FTIR microscopy. A high amylose (80%) corn starch, grafted with hydroxypropyl to enhance flexibilty and hydrophilicity, and plasticized by poly(ethylene glycol) (PEG), was used in this work. SEM revealed that the surface became smoother after adding PEG. Optical microscopy observation revealed that compatibility between gelatin and starch was improved by adding PEG. An FTIR beam focused on a 5 m5 m detection area by the micro-spectroscope was used to map chemical composition. The ratio of areas of the saccharide bands (1180-953 cm-1) and the amide I and Ⅱ bands (1750-1483 cm-1) was used to monitor the relative distributions of the two components in the blends. The FTIR maps indicated that gelatin constituted the continuous phase up to 80% of starch content. All of the FTIR spectra showed contributions from both starch and gelatin absorptions, therefore indicating that complete demixing with pure starch and gelatin domains did not occur. The PEG improved the compatibility of the gelatin-starch blends.

Key words:

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沈阳化工大学材料科学与工程学院沈阳 110142

Morphology and Phase Composition of Gelatin-Starch Blends

English

Morphology and Phase Composition of Gelatin-Starch Blends

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Morphology and Phase Composition of Gelatin-Starch Blends

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