FUNCTIONAL ENHANCEMENT OF ENZYMATICALLY HYDROLYZED DOUBLE CROSSLINKED HOT MELT STARCH

In order to enhance the comprehensive performance of hot melt starch (TPS), in this study, a structurally stable TPS composite with excellent mechanical properties was prepared by using enzymatic-crosslinking composite as the core of modification, combined with organo-montmorillonite (OMMT) hybridisation strategy. The molecular weight of starch was reduced by α-amylase pretreatment to improve its fluidity; subsequently, citric acid and sodium trimetaphosphate were used for synergistic cross-linking to construct a dense three-dimensional molecular network structure, which enhanced the thermal stability and water resistance of the material. On this basis, different mass fractions of OMMT were introduced to further improve the mechanical strength and flexibility of the composite system through interfacial modulation. The results show that the appropriate amount of OMMT can effectively improve the tensile strength and elongation at break of the materials, and the performance is optimal when the amount of OMMT added is 1.5 g. The results show that the OMMT can be used in the composite system to improve the mechanical strength and flexibility of the materials. Excessive fillers, on the contrary, caused aggregation and weakened the enhancement effect. This study provides a new idea for the functionalized design of degradable starch materials, which is of positive significance to promote the practical application of TPS in packaging and biomedical fields.