Abstract
ABSTRACTThe study of the effect of CaO in the thermal crosslinking of maltodextrin with citric acid demonstrates that the addition of small amount of this compound enhances the crosslinking of the cured system under processing conditions. This enhancement of the crosslinking leads to a noticeable improvement of the mechanical properties. The mechanism of the enhanced crosslinking reaction has been deeply analyzed by rheology, FT‐IR, and TGA. The rheological results show that CaO contributes to the crosslinking. This contribution would allow decreasing 10 °C the temperature of curing process. The enhancement of the crosslinking and consequent improvement of mechanical properties is explained by the contribution of the interactions between the Ca2+ and citric acid and the polycondensate network formed between maltodextrin and citric acid. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016, 133, 44203.
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