Influence of ionic plasticizers on the processing and viscosity of starch melts

Paul Decaen; Agnès Rolland-Sabaté; Gaël Colomines; Sophie Guilois; Denis Lourdin; Guy Della Valle; Eric Leroy

doi:10.1016/j.carbpol.2019.115591

Influence of ionic plasticizers on the processing and viscosity of starch melts

Paul Decaen, Agnès Rolland-Sabaté, Gaël Colomines, Sophie Guilois, Denis Lourdin, Guy Della Valle, Eric Leroy^*

^*Corresponding author for this work

Pharmacology

Research output: Contribution to journal › Article › peer-review

31 Scopus citations

Abstract

Maize starch was plasticized by glycerol, choline chloride ([Chol][Cl]) and ionic liquids (Choline acetate ([Chol][Ace]), 1-Ethyl-3-methylimidazolium Chloride ([EMIM][Cl]) and 1-Ethyl-3-methylimidazolium acetate ([EMIM][Ace]). Melt rheology at 120 °C was assessed with a twin-screw micro-compounder used for processing small quantities (8−10 g), and with a capillary rheometer with pre-shearing (Rheoplast). Qualitative agreement was found between shear viscosities obtained by both rheometry devices, showing the interest of the micro-compounder for screening of plasticizers’ influence. The lower shear viscosity values were obtained in presence of [EMIM][Ace] whereas [Chol][Cl] led to the largest ones. Rather than processing induced macromolecular degradation, the glass transition temperature depressing effect of the plasticizers was found to better explain viscosity differences. This underlines the strong influence of the nature of the plasticizers on starch melt rheology. Finally, results from extensional viscosity shows the specific influence of [EMIM][Ace], suggesting that this plasticizer could be particularly relevant for thermoplastic starch processing.

Original language	English (US)
Article number	115591
Journal	Carbohydrate Polymers
Volume	230
DOIs	https://doi.org/10.1016/j.carbpol.2019.115591
State	Published - Feb 15 2020

Funding

We are grateful for the Financial support provided by the LIMPONAN project funded by the “Région de Pays de la Loire” Council .

Keywords

Extrusion
Glass transition
Macromolecular degradation
Rheology
Thermoplastic starch

ASJC Scopus subject areas

Organic Chemistry
Polymers and Plastics
Materials Chemistry

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title = "Influence of ionic plasticizers on the processing and viscosity of starch melts",

abstract = "Maize starch was plasticized by glycerol, choline chloride ([Chol][Cl]) and ionic liquids (Choline acetate ([Chol][Ace]), 1-Ethyl-3-methylimidazolium Chloride ([EMIM][Cl]) and 1-Ethyl-3-methylimidazolium acetate ([EMIM][Ace]). Melt rheology at 120 °C was assessed with a twin-screw micro-compounder used for processing small quantities (8−10 g), and with a capillary rheometer with pre-shearing (Rheoplast). Qualitative agreement was found between shear viscosities obtained by both rheometry devices, showing the interest of the micro-compounder for screening of plasticizers{\textquoteright} influence. The lower shear viscosity values were obtained in presence of [EMIM][Ace] whereas [Chol][Cl] led to the largest ones. Rather than processing induced macromolecular degradation, the glass transition temperature depressing effect of the plasticizers was found to better explain viscosity differences. This underlines the strong influence of the nature of the plasticizers on starch melt rheology. Finally, results from extensional viscosity shows the specific influence of [EMIM][Ace], suggesting that this plasticizer could be particularly relevant for thermoplastic starch processing.",

keywords = "Extrusion, Glass transition, Macromolecular degradation, Rheology, Thermoplastic starch",

author = "Paul Decaen and Agn{\`e}s Rolland-Sabat{\'e} and Ga{\"e}l Colomines and Sophie Guilois and Denis Lourdin and {Della Valle}, Guy and Eric Leroy",

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AU - Decaen, Paul

AU - Rolland-Sabaté, Agnès

AU - Colomines, Gaël

AU - Guilois, Sophie

AU - Lourdin, Denis

AU - Della Valle, Guy

AU - Leroy, Eric

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AB - Maize starch was plasticized by glycerol, choline chloride ([Chol][Cl]) and ionic liquids (Choline acetate ([Chol][Ace]), 1-Ethyl-3-methylimidazolium Chloride ([EMIM][Cl]) and 1-Ethyl-3-methylimidazolium acetate ([EMIM][Ace]). Melt rheology at 120 °C was assessed with a twin-screw micro-compounder used for processing small quantities (8−10 g), and with a capillary rheometer with pre-shearing (Rheoplast). Qualitative agreement was found between shear viscosities obtained by both rheometry devices, showing the interest of the micro-compounder for screening of plasticizers’ influence. The lower shear viscosity values were obtained in presence of [EMIM][Ace] whereas [Chol][Cl] led to the largest ones. Rather than processing induced macromolecular degradation, the glass transition temperature depressing effect of the plasticizers was found to better explain viscosity differences. This underlines the strong influence of the nature of the plasticizers on starch melt rheology. Finally, results from extensional viscosity shows the specific influence of [EMIM][Ace], suggesting that this plasticizer could be particularly relevant for thermoplastic starch processing.

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Influence of ionic plasticizers on the processing and viscosity of starch melts

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