TY - JOUR
T1 - Flexible and wet stable starch films crosslinked with sugar-based aldehydes
AU - Mu, Bingnan
AU - Xu, Lan
AU - Yang, Yiqi
N1 - Funding Information:
The research has been supported by the United States Department of Agriculture National Institute of Food and Agriculture (award number 2019-67021-29940), Nebraska Environmental Trust (NET Grant 18-116 ), and the Agricultural Research Division at the University of Nebraska-Lincoln . The research was performed in part in the Nebraska Center for Materials and Nanoscience, which are supported by the National Science Foundation under Award ECCS: 2025298, and the Nebraska Research Initiative . Bingnan is grateful to the John and Louise Skala Fellowship and AATCC Students Grant for their financial support.
Publisher Copyright:
© 2021 Elsevier B.V.
PY - 2021/12/1
Y1 - 2021/12/1
N2 - Starch films always suffer from brittleness and poor wet stability. Besides, numerous reinforcements have enormous limitations. Because of the high reactivity, sugar aldehydes should have substantially improved properties of starch products. However, sugar-aldehydes not only had limited property improvement of starch products but also contained a significant amount of formaldehyde. Various saccharides were oxidized under different conditions to evaluate the generation of formaldehyde and crosslinking performance. Mechanical properties of starch films were controlled by length and concentrations of crosslinkages from formyl-saccharides. Via engineering crosslinkages of formyl-saccharides, tensile strength and breaking elongation of starch films were improved from 7 MPa and 5%–25 MPa and 28 %, respectively. Formyl-saccharide crosslinkages also ensured 93 % weight retention of starch film in water and unchanged cytocompatibility. Less than 2% of crosslinkages formed by formyl-saccharides were damaged at 50 °C for 7 days at various pHs. This work demonstrates that starch films with desirable tensile strength, flexibility, wet stability and cytocompatibility can be developed via structure-controlled formaldehyde-free formyl-saccharide crosslinkages.
AB - Starch films always suffer from brittleness and poor wet stability. Besides, numerous reinforcements have enormous limitations. Because of the high reactivity, sugar aldehydes should have substantially improved properties of starch products. However, sugar-aldehydes not only had limited property improvement of starch products but also contained a significant amount of formaldehyde. Various saccharides were oxidized under different conditions to evaluate the generation of formaldehyde and crosslinking performance. Mechanical properties of starch films were controlled by length and concentrations of crosslinkages from formyl-saccharides. Via engineering crosslinkages of formyl-saccharides, tensile strength and breaking elongation of starch films were improved from 7 MPa and 5%–25 MPa and 28 %, respectively. Formyl-saccharide crosslinkages also ensured 93 % weight retention of starch film in water and unchanged cytocompatibility. Less than 2% of crosslinkages formed by formyl-saccharides were damaged at 50 °C for 7 days at various pHs. This work demonstrates that starch films with desirable tensile strength, flexibility, wet stability and cytocompatibility can be developed via structure-controlled formaldehyde-free formyl-saccharide crosslinkages.
KW - Aldehyde crosslinking
KW - Films
KW - Flexibility
KW - Starch
KW - Wet stability
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U2 - 10.1016/j.indcrop.2021.114109
DO - 10.1016/j.indcrop.2021.114109
M3 - Article
AN - SCOPUS:85116107525
SN - 0926-6690
VL - 173
JO - Industrial Crops and Products
JF - Industrial Crops and Products
M1 - 114109
ER -