Abstract
Detailed thermal analysis studies have shown that a ‘molten starch’ phase is obtained during controlled heating of starch. Before the ‘molten’ stage, depolymerisation of starch produces lower molecular weight compounds like dextrins, oligo, di- and monosaccharides, as well as other types of compounds. These compounds should have ideal properties for plasticizing starches because of the similarities of the molecules, helping lower phase changes in collaboration with molecular weight decrease. Interestingly, it was found previously that these materials only act as adhesives in a narrow temperature range around 523 K (250 °C) (Shuttleworth et al. J Mater Chem 19(45):8589–8593, 2009). Materials were investigated using thermal and mechanical analyses of single lap joints.
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The authors gratefully acknowledge the assistance of Miss Jo Parker in the discussion of experimental data.
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Shuttleworth, P.S., Budarin, V. & Clark, J.H. Thermal investigation of ‘molten starch’. J Therm Anal Calorim 105, 577–581 (2011). https://doi.org/10.1007/s10973-010-1174-1
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DOI: https://doi.org/10.1007/s10973-010-1174-1