Kristine Koch1,*, Daniel Johansson2, Kalle Johansson3, Karin Svegmark4
Journal of Renewable Materials, Vol.2, No.2, pp. 134-144, 2014, DOI:10.7569/JRM.2014.634110
Abstract Properties of starch triacetate fi lms from different botanical origins were evaluated. Tensile and barrier
properties, glass transition temperatures and moisture uptake were measured, and the molecular structure
was characterised. High-amylose starches were good fi lm formers, normal potato starch formed continuous
but brittle fi lms and potato amylopectin formed very brittle fi lms even after plasticisation. Barley amylopectin
did not form continuous fi lms. Different plasticisers were studied and diacetin was shown to perform better
than the standard plasticiser triacetin. All fi lms were water resistant, and the best fi lms gave water vapour More >
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