Detailed Information
Cited 0 time in 
Cited 0 time in 
Cited 0 time in
Metadata Downloads
The influence of PEG molecular weight on the structural changes of corn starch in a starch/PEG blend
- Authors
- Kim, Chang-Hyeon; Kim, Dong-Won; Cho, Kuk Young
- Issue Date
- Jul-2009
- Publisher
- SPRINGER
- Keywords
- FT-IR; PEG; Plasticizer; Starch
- Citation
- POLYMER BULLETIN, v.63, no.1, pp.91 - 99
- Indexed
- SCIE
SCOPUS
- Journal Title
- POLYMER BULLETIN
- Volume
- 63
- Number
- 1
- Start Page
- 91
- End Page
- 99
- ISSN
- 0170-0839
- Abstract
- Poly(ethylene glycol) (PEG) is a nonvolatile plasticizer used for starch gelatinization. Blends of starch and PEG at a fixed ratio of 50:50 (based on wt%) were prepared by varying the molecular weight of PEG. Interaction of the PEG and starch was investigated as a function of the PEG molecular weight via FT-IR and DSC experiment. The starch chain conformation changed when the molecular weight of PEG was less than 8,000. Additionally, a decrease of both the melting enthalpy and melting temperature was observed due to the miscibility change of the starch/PEG blend originating from the hydroxyl-hydroxyl interactions with the PEG molecular weight. Therefore, PEG with a molecular weight less than 8,000 can be effectively used for starch gelatinization.
- Files in This Item
- Go to Link
- Appears in
Collections - 서울 공과대학 > 서울 화학공학과 > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
Related Researcher
- Kim, Dong Won
- COLLEGE OF ENGINEERING (DEPARTMENT OF CHEMICAL ENGINEERING)