The objective of this work was to develop a plastic film from food sources with excellent thermal, mechanical, and degradability performance. Corn starch (CS)/nata de coco (NDC) were hybridized with addition of glycerin as plasticizer at different weight ratio and weight percent, respectively. Sample analysis found that the hybridization of CS with NDC improved the film forming properties, mechanical and thermal, degradation properties, as well as hydrophobicity and solubility of the film up to 0.5:0.5 wt hybrid ratio. The properties of the films were highly affected by the homogeneity of the sample during hybridization, with high NDC amount (0.3:0.7 wt CS:NDC) showing poor hydrophobicity, and mechanical and thermal properties. The glycerin content, however, did not significantly affect the hydrophobicity, water solubility, and degradability properties of CS/NDC film. Hybridization of 0.5:0.5 wt CS/NDC with 2 phr glycerin provided the optimum Young’s modulus (15.67 MPa) and tensile strength (1.67 MPa) properties.

这项工作的目的是开发一种具有优异热、机械和降解性能的食品塑料薄膜。玉米淀粉 (CS)/ nata de coco(NDC) 分别以不同的重量比和重量百分比添加甘油作为增塑剂进行杂交。样品分析发现，CS 与 NDC 的杂化提高了薄膜的成膜性能、机械和热性能、降解性能，以及薄膜的疏水性和溶解性，达到 0.5:0.5 wt 杂化比。膜的性质在杂交过程中受到样品均匀性的高度影响，高 NDC 量（0.3:0.7 wt CS:NDC）显示出较差的疏水性以及机械和热性能。然而，甘油含量并没有显着影响 CS/NDC 薄膜的疏水性、水溶性和降解性能。0.5:0.5 wt CS/NDC 与 2 份甘油的杂交提供了最佳杨氏模量 (15.67 MPa) 和拉伸强度 (1.67 MPa) 特性。