Poly(vinyl alcohol) composite films with high percent elongation prepared from amylose‐fatty ammonium salt inclusion complexes |
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| Authors: | George F. Fanta Frederick C. Felker Gordon W. Selling William T. Hay Atanu Biswas |
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| Affiliation: | 1. USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Plant Polymer Research, Peoria, Illinois;2. USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Foods Research, Peoria, Illinois |
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| Abstract: | Amylose inclusion complexes prepared from cationic fatty ammonium salts and jet‐cooked high amylose starch were combined with poly(vinyl alcohol) (PVOH) to form glycerol‐plasticized films. For the octadecylammonium salt complexes, elongation was significantly higher than the PVOH control when the amount of complex incorporated was from 20% to 70%. For the dodecyl‐ and hexadecylammonium salt complexes, elongation was significantly higher than PVOH films for 20% to 40% incorporation of cationic complex. Tensile strength declined with increasing levels of amylose‐ammonium salt complex, and surface hydrophobicity (contact angle) was significantly higher than PVOH films. Microscopy showed no phase separation or phase inversion, suggesting intimate mixing due to ionic interactions between cationic ammonium salt complexes and the hydroxyl groups of PVOH. The high elongations of these films and increased water contact angles are marketable advantages, along with the lower cost and increased biodegradability of the starch‐based component. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133, 44110. |
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| Keywords: | blends compatibilization hydrophilic polymers polysaccharides properties and characterization |
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