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<p>This study aimed to improve the dispersion of epoxy preoligomer (EPO) in a starch-based composite using a two-step blending process. EPO was prepared via the epoxy ring-opening reaction between epoxidized soybean oil and citric acid. Starch was plasticized in the first step to unfold its complex structure, followed by blending with EPO in the second step. The results showed that the two-step blending process improved tensile strength from 3.1 to 8.8&#xa0;MPa and the elongation at break from 120.2 to 151.0% compared with the one-step blending mixing of starch and EPO. Fourier transform infrared microscopy confirmed the crosslinking reaction with well-dispersion of EPO in the composite matrix. Morphology analysis showed the compatibility between the starch and EPO phases was improved compared with the simultaneous blending process, which was also confirmed by analyzing the melting behavior through differential scanning calorimetry and dynamic mechanical analysis. The EPO content affects the final properties of the starch composite. The moisture content and water uptake decreased upon the addition of EPO. The present strategy offers a novel and simple blending process for the preparation of starch–EPO composites with superior characteristics.</p>

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Reinforcement of Starch-Based Composite Properties via a Two-Step Blending Process with Citric Acid–Cured Epoxidized Soybean Oil Oligomer

  • 期刊论文

  • 发表日期：

    2025年6月16日

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  • Thanaboon Pansuwan,
  • Hiroshi Ito,
  • Ken Miyata

摘要

This study aimed to improve the dispersion of epoxy preoligomer (EPO) in a starch-based composite using a two-step blending process. EPO was prepared via the epoxy ring-opening reaction between epoxidized soybean oil and citric acid. Starch was plasticized in the first step to unfold its complex structure, followed by blending with EPO in the second step. The results showed that the two-step blending process improved tensile strength from 3.1 to 8.8 MPa and the elongation at break from 120.2 to 151.0% compared with the one-step blending mixing of starch and EPO. Fourier transform infrared microscopy confirmed the crosslinking reaction with well-dispersion of EPO in the composite matrix. Morphology analysis showed the compatibility between the starch and EPO phases was improved compared with the simultaneous blending process, which was also confirmed by analyzing the melting behavior through differential scanning calorimetry and dynamic mechanical analysis. The EPO content affects the final properties of the starch composite. The moisture content and water uptake decreased upon the addition of EPO. The present strategy offers a novel and simple blending process for the preparation of starch–EPO composites with superior characteristics.