Crystallinity in starch plastics: consequences for material properties

Abstract

The processing of starches with biodegradable additives has made biodegradable plastics suitable for a number of applications. Starch plastics are partially crystalline as a result of residual crystallinity and the recrystallization of amylose and amylopectin. Such crystallinity is a key determinant of the product's properties. This article describes the influence of processing and storage conditions on starch crystallinity and offers possible explanations for the various properties of starch plastics, in particular for the problems associated with ageing, in terms of the different crystalline structures.