Mechanical Properties and Degradability of Degradable Polyethylene Films Containing Crosslinked Potato Starch

가교결합 감자 전분을 함유한 분해성 polyethylene 필름의 기계적 성질 및 분해 특성

  • Kim, Mee-Ra (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Lee, Sun-Ja (Korea Food Research Institute)
  • 김미라 (경북대학교 식품영양학과) ;
  • 이선자 (한국식품개발연구원)
  • Published : 2000.12.30

Abstract

Potato starches were crosslinked with 0.1, 0.5, 1.0, and 2.0% epichlorohydrin. Starch/polyethylene(PE) cast films were prepared to contain 5% of the crosslinked potato starch. Mechanical properties and degradability of these films were measured and compared to those of the films containing native potato starch. Mechanical strength of the films containing crosslinked potato starch was higher than that of the film containing native starch. Thermal degradability measured by a FT-IR and an Instron showed that crosslinked starch/PE films degraded faster than native starch/PE films. Biodegradability of the starch/PE films was accelerated by the addition of crosslinked starch to the PE films.

Keywords

crosslinked potato starch;starch/polyethylene film;mechanical property;thermal degradability;biodegradability