Article thumbnail

Effect of potato pulp filler on the mechanical properties and water vapor transmission rate of thermoplastic WPI/PBS blends

By Markus Schmid, Carola Herbst, Müller Kerstin, Andreas Stäbler, Daniel Schlemmer, Maria-Beatrice Coltelli and Andrea Lazzeri


One strategy for improving the cost efficiency as well as techno-functional properties of bio based plastics is the incorporation of natural fillers. In this study, potato pulp was used as a compound additive in different concentrations in extruded biopolymer blends based on glycerol/water plasticized whey protein isolate and polybutylene succinate. The main goal of this work was to determine the influence of potato pulp on the thermoplastic process as well as on the techno-functional properties of whey protein isolate/polybutylene succinate blends. When increasing the potato pulp concentration the elongation at break decreased, Young's modulus increased and the tensile strength was not affected

Year: 2016
DOI identifier: 10.1080/03602559.2015.1098690
OAI identifier:
Provided by: Fraunhofer-ePrints
Download PDF:
Sorry, we are unable to provide the full text but you may find it at the following location(s):
  • (external link)
  • Suggested articles

    To submit an update or takedown request for this paper, please submit an Update/Correction/Removal Request.