Comparison between corn and potato starch-based bioplastic : thermal variation

Abstract The development in the field of bioplastic has become the revolutionary step against the use of conventional plastic. Bioplastic has been prepared from plants, bacterial and algal sources and commonly bioplastic is made by starch sources i.e. potato, rice ,maize , jackfruit and corn. However, the existing property of bioplastic has not been completely replenished over the use of plastic. Both starch sources (potato and corn) were used to prepare bio-plastic under similar conditions. Similar ingredients are to be used so that variation in the properties can be easily identified. The potato starch based bio-plastic specimen shows comparable better ease in molding and takes less time to thicken than the corn starch. The observation suggests that bioplastic preparation can be optimized as per the requirements such as time , molding expenses with temperature variation.