Antimicrobial thermoplastic starch (TPS) was developed using cassava starch, glycerol, and chlorhexidine gluconate (CHG) blend. CHG was added at concentrations of 1%, 5%, 10%, and 20% (wt./wt.) as an antimicrobial additive. The tensile strength and hardness of the blended samples increased with the chlorhexidine gluconate content, especially for 1% CHG. wt./wt. (12.6 MPa and 94, respectively). The TPS/CHG20 blend exhibited a large phase of CHG and recrystallization of TPS. The water solubility decreased with the addition of CHG. Nuclear magnetic resonance data confirmed a reaction between the hydroxyl groups of TPS and the amino groups of CHG. The TPS/CHG20% exhibited an inhibition zone for three bacterial types (Staphylococcus aureus, Escherichia coli, and Bacillus cereus) and three fungal types (Rhizopus oligosporus, Aspergillus oryzae, and Candida albicans). CHG acted simultaneously as a chain extender and an antimicrobial additive for TPS, improving its tensile strength, hardness, and anti-microbial properties.

抗菌热塑性淀粉 (TPS) 是使用木薯淀粉、甘油和葡萄糖酸氯己定 (CHG) 混合物开发的。以 1%、5%、10% 和 20% (wt./wt.) 的浓度添加 CHG 作为抗微生物添加剂。混合样品的拉伸强度和硬度随着葡萄糖酸氯己定含量的增加而增加，特别是对于 1% CHG。重量/重量 （分别为 12.6 MPa 和 94）。TPS/CHG20 共混物表现出大量的 CHG 相和 TPS 的再结晶。水溶性随着CHG的加入而降低。核磁共振数据证实了 TPS 的羟基和 CHG 的氨基之间的反应。TPS/CHG20% 对三种细菌类型（金黄色葡萄球菌、大肠杆菌和蜡状芽孢杆菌）和三种真菌类型（少孢根霉、米曲霉和白色念珠菌）。CHG 同时作为 TPS 的扩链剂和抗菌添加剂，提高其拉伸强度、硬度和抗菌性能。