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Modification of Pea Starch and Dextrin Polymers with Isocyanate Functional Groups
Linnaeus University, Faculty of Technology, Department of Forestry and Wood Technology. (GoFP)ORCID iD: 0000-0003-0883-2306
University of the Basque Country UPV/EHU, Spain.
Linnaeus University, Faculty of Technology, Department of Forestry and Wood Technology. (GoFP)ORCID iD: 0000-0002-6909-2025
University of the Basque Country UPV/EHU, Spain.
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2018 (English)In: Polymers, ISSN 2073-4360, E-ISSN 2073-4360, Vol. 10, no 9, article id 939Article in journal (Refereed) Published
Abstract [en]

Pea starch and dextrin polymers were modified through the unequal reactivity of isocyanate groups in isophorone diisocyanate (IPDI) monomer. The presence of both urethane and isocyanate functionalities in starch and dextrin after modification were confirmed by Fourier transform infrared spectroscopy (FTIR) and 13C nuclear magnetic resonance (13C NMR). The degree of substitution (DS) was calculated using elemental analysis data and showed higher DS values in modified dextrin than modified starch. The onsets of thermal degradation and temperatures at maximum mass losses were improved after modification of both starch and dextrin polymers compared to unmodified ones. Glass transition temperatures (Tg) of modified starch and dextrin were lower than unmodified control ones, and this was more pronounced in modified dextrin at a high molar ratio. Dynamic water vapor sorption of starch and dextrin polymers indicated a slight reduction in moisture sorption of modified starch, but considerably lower moisture sorption in modified dextrin as compared to that of unmodified ones.

Place, publisher, year, edition, pages
MDPI, 2018. Vol. 10, no 9, article id 939
National Category
Polymer Chemistry Food Science Wood Science
Research subject
Natural Science, Food Science; Chemistry, Organic Chemistry
Identifiers
URN: urn:nbn:se:lnu:diva-77435DOI: 10.3390/polym10090939ISI: 000449988800008Scopus ID: 2-s2.0-85052637771OAI: oai:DiVA.org:lnu-77435DiVA, id: diva2:1242730
Funder
Vinnova, 2015-04825Available from: 2018-08-28 Created: 2018-08-28 Last updated: 2019-08-29Bibliographically approved

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Hosseinpourpia, RezaAdamopoulos, Stergios

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