| Abstract: | Starch plastic sheets were prepared by compression molding of starch‐based plastic granulates. The granulates were prepared by extrusion processing of mixtures of granular potato starch and several maltodextrins (5% w/w) in the presence of glycerol and water as plasticizers and lecithin as melt flow accelerator. The materials were semicrystalline, containing B‐type, Vh‐type, and Eh‐type crystallinity. The properties were dependent on water content. For the materials, a brittle‐to‐ductile transition occurred at a water content in the range of 11–12%, which was in accordance with the observed glass transition temperature. The structural and mechanical properties were a function of starch composition and maltodextrin source as well as molding temperature. The amount of granular remnants and residual B‐type crystallinity decreased with increasing processing temperature. The amount of recrystallized single‐helical amylose increased with increasing temperature. At molding temperatures in the range of 180–200°C, a sharp decrease in starch molecular mass occurred. The influence of molding temperature was reflected in a sharp increase in elongation at molding temperature above 160°C and a gradual decrease in elastic modulus. The tensile strength showed an initial small increase up to 160°C and a sharp decrease at higher molding temperatures. © 1999 John Wiley & Sons, Inc. J Appl Polym Sci 74: 2207–2219, 1999 |
