Starch-polyurethane films synthesized using polyethylene glycol-isocyanate (PEG-iso): Effects of molecular weight, crystallinity, and composition of PEG-iso on physiochemical characteristics and hydrophobicity of the films

TAI, N, Adhikari, R, Shanks, R and Adhikari, B 2017, 'Starch-polyurethane films synthesized using polyethylene glycol-isocyanate (PEG-iso): Effects of molecular weight, crystallinity, and composition of PEG-iso on physiochemical characteristics and hydrophobicity of the films', Food Packaging and Shelf Life, vol. 14, pp. 116-127.


Document type: Journal Article
Collection: Journal Articles

Title Starch-polyurethane films synthesized using polyethylene glycol-isocyanate (PEG-iso): Effects of molecular weight, crystallinity, and composition of PEG-iso on physiochemical characteristics and hydrophobicity of the films
Author(s) TAI, N
Adhikari, R
Shanks, R
Adhikari, B
Year 2017
Journal name Food Packaging and Shelf Life
Volume number 14
Start page 116
End page 127
Total pages 12
Publisher Elsevier
Abstract Starch-polyurethane (PU) films were prepared using glycerol gelatinized high amylose starch (HAGS) and PEG-iso linkers. The PEG-iso linkers were synthesized by reacting PEGs of different molecular weights (600, 1000, 1500 and 2050 Da) with hexamethylene diisocyanate (HDI). PEG-iso linkers were chemically grafted into HAGS forming three dimensional urethane (PEG-PU) networks. The HAGS-PEG-PU films were prepared by using 2, 5, 10, 15 and 20% (w/w) of PEG-iso linkers on solid basis. The tensile strength, elongation and hydrophobicity (measured as contact angle) of HAGS-PEG-PU films were significantly affected by the chain lengths of the PEG-iso linkers and their concentration in the film. Intermolecular hydrogen bonding between HAGS and PEG-iso linkers increased with the increase of PEG-iso content in the films. At a fixed MW of PEG-iso linker, an increase of its concentration up to 20% (w/w) improved the compatibility and formation of interpenetrating networks between HAGS and PEG-PU. The highest flexibility (1166% elongation at break) in HAGS-PEG-PU films was obtained when PEG-iso linker synthesized with PEG 1000 Da was used. The ultimate tensile strength of the films increased when PEG-iso linkers with higher chain lengths were used. The hydrophobicity of the films was found to depend on the hydrogen bond density, degree of chain entanglement and crystalline structure and compatibility between HAGS and PEG-PU in the film matrix.
Subject Food Chemistry and Molecular Gastronomy (excl. Wine)
Food Engineering
Food Packaging, Preservation and Safety
Keyword(s) High amylose starch
Hydrogen bonding
Hydrophobicity
Packaging films
Polyurethane
Strength and flexibility
DOI - identifier 10.1016/j.fpsl.2017.10.003
Copyright notice © 2017 Elsevier Ltd. All rights reserved.
ISSN 2214-2894
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