Yossathorn Tanetrungroj and Jutarat Prachayawarakorn

pp. 193 - 199

Abstract

In this study effects of different starch types on the properties of biodegradable polymer based on thermoplastic
starch (TPS) were investigated. Different types of starch containing different contents of amylose and amylopectin were
used, i.e. cassava starch, mungbean starch, and arrowroot starch. The TPS polymers were compounded and shaped using an
internal mixer and an injection molding machine, respectively. It was found that the amount of amylose and amylopectin
contents on native starch influence the properties of the TPS polymer. A high amylose starch of TPMS led to higher strength,
hardness, degree of crystallization than the high amylopectin starch of TPCS. In addition, function group analysis by Fourier
transforms infrared spectrophotometer, water absorption, and biodegradation by soil burial test were also examined.