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《Polymeric Materials Science & Engineering》 2005-03
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EFFECT OF STARCH GRANULARITY EFFECT ON THE MORPHOLOGICAL STRUCTURE OF MST/LDPE BLEND SYSTEM

WU Jun~1, WEN Qing-zhen~2, XIE Shou-he~1, XIE Bi-jun~3 (1.Institute of Nutrition and Food Science, Military Economic College, Wuhan 430035 China; 2.Naval University of Engineering, Wuhan 430033, China; 3.Food Science and Technology College, Huazhong Agriculture University, Wuhan 430070 China)  
Different size grades of micronized starch (MST) which were prepared from corn starch were hydrophobic modified respectively. And same mass content of each modified MST was blent with LDPE. The morphological structure of each MST/LDPE blend system was characterized. SEM photographs show the dispersibility of MST in LDPE is enhanced with the decrease of starch granules size. Rheological analysis shows that MST/LDPE blend melts are pseudoplastic fluid. And along with the reduction of starch granularity, the flow Behavior Index of blend melts decreases, but the viscosity changes little. The decrease of starch granularity improves the processing and mechanic properties of blend melts.
【Fund】: 国家高技术研究发展计划(863计划)项目(2002AA6Z3181);; 湖北省自然科学基金项目(2003ABA102)
【CateGory Index】: TQ325.12
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