SciELO - Scientific Electronic Library Online

 
vol.14 número3Estudo da interação polímero/cartilagem/osso utilizando poli (ácido lático-co-ácido glicólico) e poli (p-dioxanona) em condilo femural de coelhosEstudo da degradação "in vitro" de blendas de poli(beta-hidroxibutirato) (PHB) / poli(L-ácido latico) (PLLA) na forma de filmes índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

Compartilhar


Polímeros

versão impressa ISSN 0104-1428versão On-line ISSN 1678-5169

Resumo

ROSA, Derval S.; GUEDES, Cristina G. F.  e  PEDROSO, Andréa G.. Gelatinized and nongelatinized corn starch/ poly(e-caprolactone) blends: characterization by rheological, mechanical and morphological properties. Polímeros [online]. 2004, vol.14, n.3, pp.181-186. ISSN 1678-5169.  https://doi.org/10.1590/S0104-14282004000300014.

Poly(e-caprolactone)/corn starch blends containing 25, 50 and 75 wt.% starch were prepared by mechanical processing and characterized by the melt flow index (MFI), tensile test and scanning electron microscopy (SEM). For comparison, starch was used in gelatinized and nongelatinized forms and was also characterized by viscography. The addition of starch to poly(e-caprolactone) reduced the MFI values, the tensile strength and the elongation at break, whereas the modulus increased. The reductions in the MFI and tensile properties were most evident when gelatinized starch was used. Viscography and SEM showed that starch was well gelatinized by the gelatinization process. Blends containing nongelatinized starch showed a good dispersion of starch but poor interfacial interactions.

Palavras-chave : Biodegradable polymers; gelatinization; polymer blends; poly(e-caprolactone); starch.

        · texto em Inglês     · Inglês ( pdf )

 

Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons