Maubane, Lesego TRay, Suprakas SJalama, K2018-03-022018-03-022017-01Maubane, L.T., Ray, S.S. and Jalama, K. 2017. The effect of starch amylose content on the morphology andproperties of melt-processed butyl-etherified starch/poly[(butylenesuccinate)-co-adipate] blends. Carbohydrate Polymers, vol. 155: 89-1000144-86171879-1344doi: 10.1016/j.carbpol.2016.08.048https://www.sciencedirect.com/science/article/pii/S0144861716309833http://hdl.handle.net/10204/10080Copyright: 2017 Elsevier. Due to copyright restrictions, the attached PDF file only contains the abstract of the full text item. For access to the full text item, please consult the publisher's website.In this study, butyl-etherified waxy and high amylose starches were melt-processed with biodegradable poly[(butylene succinate)-co-adipate] (PBSA) to improve the long-term stability of the starch-based materials. Butyl-etherification was believed to improve the compatibility of starch with PBSA matrix. Scanning electron microscopy results demonstrated that highly branched amylopectin structures in butyl-etherified starch have better chemical interaction with the PBSA matrix compared to linear amylose structures. Thermogravimetric analysis revealed that the thermal stability of the blends decreased with increasing starch loading for all starch types with varying amylose content; however, the nature of the starch controlled the mechanical properties of the blends. Furthermore, the differential scanning calorimetric and polarised optical microscopic results demonstrated that the degree of crystallinity of PBSA decreased with increasing loading of amylopectin content in starch. Therefore, this work reveals the possibility of improving the inherent properties of starch by blending with PBSA through careful selection of the amylose content in starch.enButyl-etherified starch/PBSA blendsStarch amylose contentMechanical propertiesMaterial propertiesArticleMaubane, L. T., Ray, S. S., & Jalama, K. (2017). The effect of starch amylose content on the morphology andproperties of melt-processed butyl-etherified starch/poly[(butylenesuccinate)-co-adipate] blends. http://hdl.handle.net/10204/10080Maubane, Lesego T, Suprakas S Ray, and K Jalama "The effect of starch amylose content on the morphology andproperties of melt-processed butyl-etherified starch/poly[(butylenesuccinate)-co-adipate] blends." (2017) http://hdl.handle.net/10204/10080Maubane LT, Ray SS, Jalama K. The effect of starch amylose content on the morphology andproperties of melt-processed butyl-etherified starch/poly[(butylenesuccinate)-co-adipate] blends. 2017; http://hdl.handle.net/10204/10080.TY - Article AU - Maubane, Lesego T AU - Ray, Suprakas S AU - Jalama, K AB - In this study, butyl-etherified waxy and high amylose starches were melt-processed with biodegradable poly[(butylene succinate)-co-adipate] (PBSA) to improve the long-term stability of the starch-based materials. Butyl-etherification was believed to improve the compatibility of starch with PBSA matrix. Scanning electron microscopy results demonstrated that highly branched amylopectin structures in butyl-etherified starch have better chemical interaction with the PBSA matrix compared to linear amylose structures. Thermogravimetric analysis revealed that the thermal stability of the blends decreased with increasing starch loading for all starch types with varying amylose content; however, the nature of the starch controlled the mechanical properties of the blends. Furthermore, the differential scanning calorimetric and polarised optical microscopic results demonstrated that the degree of crystallinity of PBSA decreased with increasing loading of amylopectin content in starch. Therefore, this work reveals the possibility of improving the inherent properties of starch by blending with PBSA through careful selection of the amylose content in starch. DA - 2017-01 DB - ResearchSpace DP - CSIR KW - Butyl-etherified starch/PBSA blends KW - Starch amylose content KW - Mechanical properties KW - Material properties LK - https://researchspace.csir.co.za PY - 2017 SM - 0144-8617 SM - 1879-1344 T1 - The effect of starch amylose content on the morphology andproperties of melt-processed butyl-etherified starch/poly[(butylenesuccinate)-co-adipate] blends TI - The effect of starch amylose content on the morphology andproperties of melt-processed butyl-etherified starch/poly[(butylenesuccinate)-co-adipate] blends UR - http://hdl.handle.net/10204/10080 ER -