Next Article in Journal
Preparation of a PANI/ZnO Composite for Efficient Photocatalytic Degradation of Acid Blue
Next Article in Special Issue
Influence of the Lignin Content on the Properties of Poly(Lactic Acid)/lignin-Containing Cellulose Nanofibrils Composite Films
Previous Article in Journal
Synthesis and Characterization of a Novel Green Cationic Polyfluorene and Its Potential Use as a Fluorescent Membrane Probe
Article Menu
Issue 9 (September) cover image

Export Article

Open AccessArticle
Polymers 2018, 10(9), 939; https://doi.org/10.3390/polym10090939

Modification of Pea Starch and Dextrin Polymers with Isocyanate Functional Groups

1
Department of Forestry and Wood Technology, Linnaeus University, Lückligs Plats 1, 35195 Växjö, Sweden
2
Materials + Technologies’ Group, Department of Chemical & Environmental Engineering, Polytechnic College of San Sebastian, University of the Basque Country UPV/EHU, Pza. Europa 1, 20018 Donostia-San Sebastián, Spain
*
Authors to whom correspondence should be addressed.
Received: 5 July 2018 / Revised: 4 August 2018 / Accepted: 21 August 2018 / Published: 23 August 2018
(This article belongs to the Special Issue Bio-Based Polymers for Engineered Green Materials)
Full-Text   |   PDF [1502 KB, uploaded 23 August 2018]   |  

Abstract

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. View Full-Text
Keywords: diisocyanate; DVS; pea starch; dextrin; functionalization; unequal reactivity diisocyanate; DVS; pea starch; dextrin; functionalization; unequal reactivity
Figures

Graphical abstract

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Supplementary material

SciFeed

Share & Cite This Article

MDPI and ACS Style

Hosseinpourpia, R.; Echart, A.S.; Adamopoulos, S.; Gabilondo, N.; Eceiza, A. Modification of Pea Starch and Dextrin Polymers with Isocyanate Functional Groups. Polymers 2018, 10, 939.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Polymers EISSN 2073-4360 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top