Abstract
AbstractThe structural and mechanical properties of natural rubber (NR) nanocomposites filled with starch nanocrystals (SNC) extracted from four different starch sources are investigated. The aim of this work is to explore the influence of botanic sources on final properties of nanocomposites and SNC reinforcing capability. A general trend seems to be that the higher the amylose content of native starch granules used for preparing SNC, the lower the water uptake and reinforcing effect (except for potato starch). It is postulated that SNC prepared from higher amylose content starch might release loosely bonded amylose chains during preparation and/or soaking in water and thus prevent SNC to participate in the formation of a reinforcing network.magnified image
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