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Updated: May 19, 2026

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
Published on: January 17, 2017
Effect of gelatinization and additives on morphology and thermal behavior of corn starch/PVA blend films
Xuegang Luo1, Jiwei Li, Xiaoyan Lin
1Engineering Research Center of Biomass Materials, Ministry of Education, Southwest University of Science and Technology, Mianyang, Sichuan 621010, China. lxg@swust.edu.cn
Abstract:
The blend films of ungelatinized and gelatinized starch/polyvinyl alcohol (PVA) were prepared with a solution casting method by the introduction of additives (glycerol/urea) or not. The phase morphologies and thermal behaviors of the blends were carefully analyzed. A droplet phase was observed in the blends containing ungelatinized starch and a laminated phase was observed in the blends containing gelatinized starch. For both ungelatinized and gelatinized starch/PVA blends, the melting temperature (T(m)) (210-230 °C) of PVA was detected, and the T(m) of gelatinized starch/PVA blends was higher than that of the ungelatinized starch/PVA blends. Blend films containing 16.8 wt% of glycerol or urea exhibited a decreased T(m). The introduction of additives (glycerol or urea) reduced the decomposition onset temperature of the blend films. These various morphologies and thermal behaviors could be attributed to the different hydrogen bonding interaction characteristics between starch and polyvinyl alcohol at different conditions.
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