Modification of Pea Starch and Dextrin Polymers with Isocyanate Functional Groups.

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 pr

SUBMITTER: Hosseinpourpia R 

PROVIDER: S-EPMC6403980 | biostudies-literature | 2018 Aug

REPOSITORIES: biostudies-literature