Influence of citric acid and water on thermoplastic wheat flour/poly(lactic acid) blends. I: Thermal, mechanical and morphological properties

Elodie Chabrat (1) , Houssein Abdillahi (1) , Antoine Rouilly (1) , Luc Rigal (1)

1 CAI - Chimie Agro-Industrielle

Wheat flour was plasticized with glycerol and compounded with poly(lactic acid) in a one-step twin-screw extrusion process in the presence of citric acid with or without extra water. The influence of these additives on process parameters and thermal, mechanical and morphological properties of injected samples from the prepared blends, was then studied. Citric acid acted as a compatibilizer by promoting depolymerization of both starch and PLA. For an extrusion without extra water, the amount of citric acid (2 parts for 75 parts of flour, 25 parts of PLA and 15 parts of glycerol) has to be limited to avoid mechanical properties degradation. Water, added during the extrusion, improved the whole process, minimizing PLA depolymerization, favoring starch plasticization by citric acid and thus improving phases repartition.

Mots clés: Citric acid; Starch; Flour; Poly(lactic acid); Extrusion

Domaines: Génie chimique

Elodie Chabrat, Houssein Abdillahi, Antoine Rouilly, Luc Rigal. Influence of citric acid and water on thermoplastic wheat flour/poly(lactic acid) blends. I: Thermal, mechanical and morphological properties. Industrial Crops and Products, 2012, vol. 37 (1), pp. 238-246. ⟨10.1016/j.indcrop.2011.11.034⟩. ⟨hal-00865719⟩