In this research work, we propose a synergistic effect of a green crosslinker and cellulose nanomaterial on the crystallinity, viscoelastic, and thermal properties of starch nanocomposites. A disaccharide derivative was used as a bio crosslinker and nanofiber from pineapple leaf as a reinforcing phase for starch. Sucrose was oxidised using periodate, that can selectively oxidise the vicinal hydroxyl group of sucrose and form tetra aldehyde derivative. Crystallinity of films after crosslinking decreased with successive addition of crosslinker. The melting temperature of films increased because of formation of more dense structure after crosslinking. Morphological investigations were analysed by atomic force microscopy. Polymer chain confinement and mechanics were quantified. The crosslink densities of the films were calculated using two models, phantom model and affine model, using storage modulus data. By using very low amount of crosslinker and nanoreinforcement, the properties of thermoplastic starch were significantly improved.

中文翻译：

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通过绿色交联剂改性的淀粉/纤维素纳米复合材料中纳米级限制的热，生物降解和理论观点。

在这项研究工作中，我们提出了绿色交联剂和纤维素纳米材料对淀粉纳米复合材料的结晶度，粘弹性和热性能的协同作用。二糖衍生物用作生物交联剂，菠萝叶的纳米纤维用作淀粉的增强相。使用高碘酸盐氧化蔗糖，其可以选择性地氧化蔗糖的邻位羟基并形成四醛衍生物。交联后膜的结晶度随着相继添加交联剂而降低。膜的熔融温度由于交联后形成更致密的结构而增加。通过原子力显微镜分析形态学研究。聚合物链限制和力学进行了定量。使用两种模型计算薄膜的交联密度，体模模型和仿射模型，使用储能模量数据。通过使用极少量的交联剂和纳米增强剂，热塑性淀粉的性能得到了显着改善。