Mechanical, Water Absorption and Enzymatic Degradation Properties of Sago Starch Filled Linear Low Density Polyethylene

Abstract

Sago starch filled linear low density polyethylene (LLDPE) composites, have been prepared by melt mixing of the granular starch and LLDPE in a HAAKE internal mixer. The tensile, water absorption and enzymatic degradation properties of the composites have been determined. Incorporation of sago starch into LLDPE led to decrease in tensile strength and elongation at break of the composites. Up to 15 wt.% of sago starch could be added to LLDPE without adverse effects on the tensile properties. The water uptake increased with immersion time and the rate of absorption is strongly controlled by the immersion temperatures. Dramatic reduction in tensile properties were observed in the composites that were immersed in water at 90[ddot]C. The recovery of the tensile strength and elongation at break upon redrying is about 37.5 and 1.6% respectively. The permanent damage to the composites was attributed to severe hydrolysis of the starch particles. The enzymatic degradation study using oc-amylase revealed that both tensile strength and elongation at break reduced with time of treatment. Mode of failures of both LLDPE matrix and its sago starch filled composites, assessed by fracto-graphic analysis in a scanning electron microscope (SEM) are discussed.