Effects of Organic Modification of Montmorillonite on the Properties of Hydroxypropyl Di-Starch Phosphate Films Prepared by Extrusion Blowing

Yang Qin; Wentao Wang; Hui Zhang; Yangyong Dai; Hanxue Hou; Haizhou Dong

doi:10.3390/ma11071064

Effects of Organic Modification of Montmorillonite on the Properties of Hydroxypropyl Di-Starch Phosphate Films Prepared by Extrusion Blowing

Materials (Basel). 2018 Jun 23;11(7):1064. doi: 10.3390/ma11071064.

Authors

Yang Qin¹, Wentao Wang^{2

3}, Hui Zhang^{4

5}, Yangyong Dai^{6

7}, Hanxue Hou^{8

9}, Haizhou Dong^{10

11}

Affiliations

¹ Department of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271000, China. qyghostz@sdau.edu.cn.
² Department of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271000, China. wwtlxm@126.com.
³ Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an 271000, China. wwtlxm@126.com.
⁴ Department of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271000, China. zhanghui@sdau.edu.cn.
⁵ Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an 271000, China. zhanghui@sdau.edu.cn.
⁶ Department of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271000, China. dyyww@sdau.edu.cn.
⁷ Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an 271000, China. dyyww@sdau.edu.cn.
⁸ Department of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271000, China. hhx@sdau.edu.cn.
⁹ Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an 271000, China. hhx@sdau.edu.cn.
¹⁰ Department of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271000, China. hzhdong28@126.com.
¹¹ Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an 271000, China. hzhdong28@126.com.

Abstract

The knowledge gained from starch-nanocomposite-film research has not been fully applied commercially because of the lack of appropriate industrial processing techniques for nanofillers and starch films. Three organically modified montmorillonites (OMMTs) were prepared using a semidry kneading method. The effects of the OMMTs on the structures and properties of starch nanocomposite films, prepared by extrusion blowing, were investigated. The X-ray diffraction (XRD) analysis results revealed that the OMMTs with various quaternary ammonium salts possessed differing layer structures and d-space values. The results of the XRD and Fourier-transform infrared spectroscopy (FT-IR) showed that the starch⁻OMMT interaction resulted in a structural change, namely the starch⁻OMMT films possessed a balanced exfoliated and intercalated nanostructure, while the starch⁻MMT film possessed an exfoliated nanostructure with non-intercalated montmorillonite (MMT). The results of the solid-state nuclear magnetic resonance (NMR) analysis suggested that the starch-OMMT nanocomposite possessed comparatively large quantities of single-helix structures and micro-ordered amorphous regions. The starch⁻OMMT films exhibited good tensile strength (TS) (maximum of 6.09 MPa) and water barrier properties (minimum of 3.48 × 10^−10 g·m·m^−2·s^−1·Pa^−1). This study indicates that the addition of OMMTs is a promising strategy to improve the properties of starch films.

Keywords: extrusion blowing; hydroxypropyl di-starch phosphate; montmorillonite; nanocomposite.