Cross-Linking of Sago Starch with Furan and Bismaleimide via the Diels-Alder Reaction  

作　　者：Henky Muljana Ivana Hasjem Merianawati Sinatra Dicky Joshua Pesireron MichaelWilbert Puradisastra Ryan Hartono Kevin Yovan Hermanto Tony Handoko 

机构地区：[1]Department of Chemical Engineering,Parahyangan Catholic University,Bandung,40141,Indonesia

出　　处：《Journal of Renewable Materials》2023年第12期4039-4060,共22页可再生材料杂志（英文）

基　　金：funded by the Indonesia Toray Science Foundation(No.:001/I/ITSF/SEK/2019).

摘　　要：This research paper describes the synthesis of thermo-reversible cross-linking of sago starch by grafting a furan pendant group(methyl 2-furoate)onto the starch backbone,followed by a Diels-Alder(DA)reaction of the furan functional group with 1,1′-(methylenedi-4,1-phenylene)bismaleimide(BM).The proof of principles was provided by FTIR and 1H-NMR analyses.The relevant FTIR peaks are the carbonyl peak(υC=O sym)at 1721 cm^(−1);the two peaks appeared after DA cross-linking,i.e.,at 1510 cm^(−1)(corresponding toυCH=CH BM aromatic rings,stretching vibrations),and at 1173 cm^(−1)(assigned to cycloadduct(C-O-C,δDA ring))while the^(1)H-NMR result shows evidence for the presence of a furan ring in the starch matrices(in the range ofδ6.3-7.5 ppm).The crosslinked starch product is indeed thermally reversible,as is evident from the appearance of exothermal(DA,temperature range of 50℃-70℃)and endothermal(retro DA,temperature range of 125℃-150℃)transitions in the DSC thermograms.This paper not only proves the thermal reversibility but also demonstrates that the final product properties(chemical,morphology,and thermal stability)can be tuned by varying the annealing temperature,BM intake,and reaction time.

关 键 词：DIELS-ALDER STARCH biopolymers thermal-reversible cross-linking 

分 类 号：O62[理学—有机化学]