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Vol. 36 No. 3 (2026): Journal of Science and Technology – Engineering and Technology for Sustainable Development (7/2026)
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Research article
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Nguyen, V. K., Pham, T. T., Nguyen, T. M. P., Nguyen, T. H., Nguyen, Q. H., Do, C. H., Duong, N. V., & Hoang, T. H. (2026). Preparation and Characterization of Thermoplastic StarchBased On Dry Heat-Treated Cassava Starch and Glycerol. Engineering and Technology For Sustainable Development, 36(3), 016-021. https://jst.vn/index.php/etsd/article/view/1121

Preparation and Characterization of Thermoplastic StarchBased On Dry Heat-Treated Cassava Starch and Glycerol

Van Khoi Nguyen1, Thu Trang Pham2, , Thi Minh Phuong Nguyen3, Thu Huong Nguyen3, Quang Huy Nguyen2, Cong Hoan Do2, Ngo Vu Duong3, Tuan Hung Hoang3
1 Institute of chemistry, Vietnam Academy of Science and Technology
2 Institute of chemistry, Vietnam Academy of Science and Technology×
3 Lac Trung Technology and Trading Services company limited

Main Article Content

Abstract

In this study, the plasticizing effect of glycerol in the preparation of thermoplastic starch (TPS) from dry heat treatment (DHT) cassava starch was studied. DHT cassava starch-based TPS samples were prepared by using an internal mixer with different contents of glycerol (20, 25, 30, and 35 wt.%) and then were characterized by different analysis methods (Thermogravimetric analysis (TGA), X-ray diffraction (XRD), and Fourier transform infrared spectrum (FTIR). The mechanical properties were also investigated. The physicochemical characteristics of TPS samples showed that the structure of starch completely changed after the plasticization process in the presence of glycerol. The plasticizing efficiency of glycerol was also evaluated through the difference in mechanical properties results. Among the samples studied, the sample with 25% plasticizer showed the best plasticizing efficiency, with a tensile strength of 13.57 MPa and an elongation at break of 54.27%.

Keywords

thermoplastic starch, plasticizer, plasticizing efficiency, cassava starch

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This work is licensed under a Creative Commons Attribution 4.0 International License.

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