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

Research output: Contribution to journalArticlepeer-review

4 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 languageEnglish (US)
Article number115591
JournalCarbohydrate Polymers
Volume230
DOIs
StatePublished - Feb 15 2020

Keywords

  • Extrusion
  • Glass transition
  • Macromolecular degradation
  • Rheology
  • Thermoplastic starch

ASJC Scopus subject areas

  • Organic Chemistry
  • Polymers and Plastics
  • Materials Chemistry

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