Effect of natural fillers on properties of tapioca starch/rubber latex composite foam
Conference proceedings article
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Publication Details
Author list: Lertloykulchai B., Phiriyawirut M.
Publisher: Hindawi
Publication year: 2009
Volume number: 2
Start page: 706
End page: 711
Number of pages: 6
ISBN: 9781615674237
eISSN: 1745-4557
Languages: English-Great Britain (EN-GB)
Abstract
Starch-based composite foams were prepared from tapioca starch, natural rubber latex and natural filler by using a kitchen aid, and then starch batter was formed by thermal compression molding. To this mixture 5% natural rubber latex and 0-25% of cellulose, zein and soy protein isolate (SPI) were added. Various properties of the starch - based composite foams were investigated including morphology, flexural properties, density, water absorption, and enzymatic degradation. All of the samples were biodegradable by amylase enzyme. The flexural strength of cellulose and zein filled composite foam was higher than that of the unfilled one. Water absorption of natural filler filled composite starch foams were significantly decreased from unfilled one. There were slightly differences in water uptake of different filler type at high filler content.
Keywords
Rubber latex, Starch foam
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