Due to the environmental impact caused by incorrect disposal and the non-biodegradability of synthetic polymers, the packaging sector seeks renewable raw materials. An alternative is the utilization of natural renewable polymer, such as thermoplastic starch (TPS), mixed with synthetics. However, the chemical incompatibility between these two materials leads to the use of a compatibilizer agent. Even though the compatibilizer effect of carboxylic acid on TPS blends have been studied, the correlation between the carboxylic acid and the starch source has not been investigated yet. Thus, this study focuses on the effects of added carboxylic acids (myristic (C14) and stearic (C18) acid) and the starch sources (corn, cassava, and potato) on the properties and microstructure of blends with TPS/PP (70/30). The results suggested that the compatibilizer effect of acids depends on the starch source and the length of the acid chain, where cassava blends with C14 showed better results. Acid insertion increased tensile strength and deformation at break, but reduced the elastic modulus, indicating a plasticizer effect. This behavior was related to the formation of amylose and lipid complexes (endogenous or added) during heating. Torque reduction and Tg displacement were also observed for acid blends. The SEM images showed two different morphological dispersions and a non-gelatinization effect due to the acid insertion. Results suggested that acids act differently according to the starch source.

由于不正确的处置和合成聚合物的不可生物降解性对环境造成的影响，包装行业寻求可再生原料。另一种选择是利用天然可再生聚合物，例如热塑性淀粉（TPS）与合成材料混合。然而，这两种材料之间的化学不相容性导致使用相容剂。尽管已经研究了羧酸对TPS共混物的增容作用，但尚未研究羧酸与淀粉源之间的相关性。因此，本研究的重点是添加的羧酸（肉豆蔻酸（C14）和硬脂酸（C18）和淀粉源（玉米，木薯和马铃薯）对与TPS / PP共混物的性能和微观结构的影响（70 / 30）。结果表明，酸的增容效果取决于淀粉来源和酸链的长度，其中木薯与C14的掺混效果更好。酸的插入增加了抗张强度和断裂变形，但降低了弹性模量，表明有增塑作用。此行为与加热过程中直链淀粉和脂质复合物（内源或已添加）的形成有关。对于酸混合物，还观察到扭矩降低和Tg位移。SEM图像显示出两种不同的形态分散和由于酸插入的非糊化作用。结果表明，酸根据淀粉来源的不同而起作用。酸的插入增加了抗张强度和断裂变形，但降低了弹性模量，表明有增塑作用。此行为与加热过程中直链淀粉和脂质复合物（内源或已添加）的形成有关。对于酸混合物，还观察到扭矩降低和Tg位移。SEM图像显示出两种不同的形态分散和由于酸插入的非糊化作用。结果表明，酸根据淀粉来源的不同而起作用。酸的插入增加了抗张强度和断裂变形，但降低了弹性模量，表明有增塑作用。此行为与加热过程中直链淀粉和脂质复合物（内源或已添加）的形成有关。对于酸混合物，还观察到扭矩降低和Tg位移。SEM图像显示出两种不同的形态分散和由于酸插入的非糊化作用。结果表明，酸根据淀粉来源的不同而起作用。SEM图像显示出两种不同的形态分散和由于酸插入的非糊化作用。结果表明，酸根据淀粉来源的不同而起作用。SEM图像显示出两种不同的形态分散和由于酸插入的非糊化作用。结果表明，酸根据淀粉来源的不同而起作用。