전분-구연산을 기반으로 한 생분해성 비산방지용 소재의 제조 및 특성 분석

이지성; 이원규; Ji Sung Lee; Won Gyu Lee

Korean Chemical Engineering Research, Vol.59, No.3, 443-449, August, 2021

DOI10.9713/kcer.2021.59.3.443 Export Citation

전분-구연산을 기반으로 한 생분해성 비산방지용 소재의 제조 및 특성 분석

Manufacturing and Characteristics of Biodegradable Materials Based on Starch-Citric Acid for Anti-Particulate Scattering

이지성, 이원규^†

강원대학교 화공·생물공학부, 24341 강원도 춘천시 강원대학길1

Ji Sung Lee, and Won Gyu Lee^†

Division of Chemical Engineering and Bioengineering, Kangwon National University, 1 Kangwondaehak-gil, Chuncheon, Gangwon, 24341, Korea

E-mail:

초록

전분과 구연산의 에스테르화 반응을 통한 가교화로 내수성 및 도포성이 우수한 생분해성 비산 방지용 박막소재를 제조하고 특성을 분석하였다. 이들 소재의 박막 형성 및 물성을 향상하기 위하여 PVA과 글리세린 등을 첨가하여 도포된 박막의 유연성을 확보하였다. 또한 원재료 및 첨가재의 농도, 온도 및 반응 시간에 따른 물에 대한 팽윤도 및 용해도와 같이 재료 기능성을 최적화하는 조건을 분석하였다. FT-IR 분석으로 전분과 구연산의 가교 반응을 확인하였으며, 이들 반응과정에서 단일 및 다중 에스테르화 반응이 동시에 일어남을 알 수 있었다. 가교된 전분-구연산 박막재료는 토양매립 후 12주가 지났을 때 95%가량 분해되었어 생분해성이 우수함을 알 수 있다.

A biodegradable shatterproof thin film material having excellent water resistance and applicability was prepared by crosslinking through esterification of starch and citric acid. In order to improve the thin film formation and physical properties of these materials, PVA and glycerin were added to secure the flexibility of the applied thin film. In addition, conditions for optimizing material functionality such as swelling degree and solubility in water according to reaction time, temperature, and concentrations of raw materials and additives were analyzed. The crosslinking reaction of starch and citric acid was confirmed by FT-IR analysis, and it was found that single and multiple esterification reactions occurred simultaneously in these reaction processes. It can be seen that the crosslinked starch-citric acid thin film material was decomposed about 95% after 12 weeks after landfilling, and thus biodegradability was excellent.

Keywords:Starch;Citric Acid;Esterfication;Anti-Particulate Scattering;Biodegradable Material

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[1] Hwang SK, Hwang HS, Hwang SJ, Korean Patent No. 10-1071445(2011).

[2] Lee SB, Kim YJ, Korean Patent No. 10-0755901(2007).

[3] Yoo HH, Kim JC, Park HI, Korean Patent No. 10-1407917(2014).

[4] Suk JM, Jang YH, Korean Patent No. 10-1150277(2012).

[5] Suk YJ, Korean Patent No. 10-0748156(2007).

[6] Do HJ, Korean Patent No. 10-1370278(2014).

[7] Acker D, Babic J, Jozinovic A, Milicevic B, JoKic S, Milicevic R, Rajic M, Subaric D, Molecules, 20(10), 19554 (2015)

[8] Chen L, Imam SH, Gordon SH, Greene RV, J. Environ. Polym. Degr., 5, 111 (1997)

[9] Reddy N, Yang Y, Food Chem., 118(3), 702 (2010)

[10] Yang CQ, Text. Res. J., 71(2), 201 (2001)

[11] Ramirez JAA, Fortunati E, Kenny JM, Torre L, Foresti HL, Carbohydr. Polym., 157, 1358 (2017)

[12] Park HR, Chough SH, Yun YH, Yoon SD, J. Polym. Environ., 13(4), 375 (2005)

[13] Kapelko-Zeberska M, Zieba T, Pietrzak W, Gryszkin A, International Journal of Food Science and Technology, 51, 1647 (2016).

[14] Jeon YS, Lowell AV, Gross RA, Starch, 51, 90 (1999)

[15] Thomas LV, Arun U, Remya S, Nair PD, J. Mater. Sci. : Mater. Med., 20, S259 (2009)

[16] Shi R, Bi J, Zhang Z, Zhu A, Chen D, Zhou X, Zhang L, Tian W, Carbohydr. Polym., 74, 763 (2008)

[17] Liu ZQ, Yi XS, Feng Y, J. Mater. Sci., 36(7), 1809 (2001)

[18] Ratnayake WS, Jackson DS, J. Agric. Food Chem., 54, 3712 (2006)