Polímeros

 

Comportamiento térmico de películas de almidón de plátano con poli(etileno tereftalato) degradado

 

Thermal behavior of banana starch films with degraded polyethylene terephthalate

 

A. Ramírez-Hernández¹, M. Valera-Zaragoza¹*, A. Aparicio-Saguilán² y J.C. Conde-Acevedo¹

 

¹ Instituto de Química Aplicada, Universidad del Papaloapan, Circuito Central 200, Col. Parque Industrial, Tuxtepec, Oaxaca, 68301, México. *Autor para la correspondencia. E-mail: mvalera@unpa.edu.mx Tel. +52 287 8759240, Fax +52 287 8759240-13.

² Instituto de Biotecnología, Universidad del Papaloapan, Circuito Central 200, Col. Parque Industrial, Tuxtepec, Oaxaca, 68301, México.

 

Recibido 29 de Enero de 2014
Aceptado 17 de Abril de 2015

 

Resumen

El comportamiento térmico y estructural de películas de almidón de plátano con PET degradado (A/PET_deg) es discutido. La degradación del PET y las características de las pelícuas A/PET_deg fueron determinadas mediante espectroscopía infrarroja con transformada de Fourier (EITF), difracción de rayos-X (DRX) y análisis térmico simultáneo (ATS). Los productos de degradación obtenidos a partir del PET fueron principalmente ácido tereftálico, dímeros de ácido y cadenas macromoleculares residuales, los cuales mostraron un distinto comportamiento térmico. La estabilidad térmica de las películas A/PET_deg fue menor que la de los componentes individuales, este comportamiento fue relacionado con el rompimiento de los dominios amorfos del almidón (puntos de ramificación de la molécula de amilopectina) y debido al efecto catalítico generado por el ácido tereftálico durante el proceso térmico. Adicionalmente, la barrera a la absorción de agua en las películas A/PET_deg fue incrementada en funcion del contenido de PET_deg.

Palabras clave: comportamiento térmico, poli(etileno tereftalato), almidón de plátano, mezclas.

 

Abstract

The thermal behavior and structural of banana starch films with degraded PET is discussed (S/PET_deg). The PET degradation and the characteristics of A/PET_deg films were analyzed by Fourier transformed infrared spectroscopy (FTIR), X-ray diffraction (XRD) and simultaneous thermal analysis (STA). Terephthalic acid, acid dimers and residual macromolecular chains were the degradation products of PET, which showed different thermal behavior. The thermal stability of the A/PET_deg composite films was lower than the individual components; this behavior was related to the breakdown of the starch amorphous domains (branching points of the amylopectine molecule) and due to the catalytic effect caused by the terephthalic acid during the thermal process. Additionally, the barrier to water absorption of the A/PET_deg films was increased depending on the content of PET_deg.

Key words: thermal behavior, polyethylene therephthalate, banana starch, blends.

 

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