Biodegradable corn starch loose- fill. I. The effect of the extrusion temperature on the physical properties of loose-fill

Abstract

Extrusion with an intermeshing corotating twin-screw extruder with a limited amount of water caused structural changes in corn starch. The structural changes resulted in a transformation-from a semicrystalline to an amorphous state and the development of orientation of molecular chains in the amorphous region during extrusion. These structural changes, in turn, caused an increase in theT g, tensile strength, and resilience of the extruded corn starch. Our experimental results showed that the tensile properties and resilience of the expanded corn starch extruded at 240‡C were the best: tensile strength, 1.7 kPa; tensile modulus, 40.4 kPa; and resilience, 57.2%. Extrusion produced an expanded corn starch suitable for protective loose-fill.