Influence of citric acid and water on thermoplastic wheat flour/poly(lactic acid) blends. I: Thermal, mechanical and morphological properties

► Wheat flour/poly(lactic acid) blends containing citric acid have been compounded. ► Citric acid acts as compatibilizer by promoting depolymerization of starch and PLA. ► Extra water during extrusion improves blend compatibilization. ► Highly deformable biodegradable materials are obtained from thi...

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Bibliographic Details
Published in:Industrial crops and products 2012-05, Vol.37 (1), p.238-246
Main Authors: Chabrat, E., Abdillahi, H., Rouilly, A., Rigal, L.
Format: Article
Language:English
Subjects:
Chemical engineering
Chemical Sciences
Citric acid
Extrusion
Flour
Poly(lactic acid)
Starch
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Summary:► Wheat flour/poly(lactic acid) blends containing citric acid have been compounded. ► Citric acid acts as compatibilizer by promoting depolymerization of starch and PLA. ► Extra water during extrusion improves blend compatibilization. ► Highly deformable biodegradable materials are obtained from this process. Wheat flour was plasticized with glycerol and compounded with poly(lactic acid) in a one-step twin-screw extrusion process in the presence of citric acid with or without extra water. The influence of these additives on process parameters and thermal, mechanical and morphological properties of injected samples from the prepared blends, was then studied. Citric acid acted as a compatibilizer by promoting depolymerization of both starch and PLA. For an extrusion without extra water, the amount of citric acid (2 parts for 75 parts of flour, 25 parts of PLA and 15 parts of glycerol) has to be limited to avoid mechanical properties degradation. Water, added during the extrusion, improved the whole process, minimizing PLA depolymerization, favoring starch plasticization by citric acid and thus improving phases repartition.
ISSN:0926-6690
1872-633X
DOI:10.1016/j.indcrop.2011.11.034