WO2016119555A1 - Thermoplastic starch elastomer and method for preparation thereof - Google Patents

Abstract

The present invention provides a thermoplastic starch elastomer. Hydroxyl-terminated polybutadiene forms, with low-molecular-weight amylose and a gluten extended chain, a starch-polybutadiene-gluten interpenetrating network elastomeric polymer; the polymer is a strong thermoplastic starch elastomer having high strength and excellent heat resistance properties. Further provided is a method for preparing the thermoplastic starch elastomer; in the method and invention, a high-pressure homogenizer is used to cause the branched structure of a starch emulsion to disintegrate; the starch chain is broken and converted to a straight-chain structure, causing the molecular weight of the starch to decrease; the molecular weight is distributed within a constant narrow range; then chain extension is initiated on the starch with the hydroxyl-terminated polybutadiene and the gluten, causing the degree of polymerization to increase and the molecular weight to rise; not only is the strength high, but the window of processing temperatures is widened. The production process of the preparation method is simplified, the production environment is clean, and product performance is improved, such that the method is suitable for large-scale production applications.

Description

 Thermoplastic starch elastomer and preparation method thereof

 [0001] The present invention relates to the field of deep processing of starch, and in particular to a high strength thermoplastic starch elastomer and a preparation method thereof. Thermoplastic starch elastomers can be used in biodegradable plastics, elastomers, hot melt adhesives and other products.

 Background technique

 [0002] Starch is a kind of natural polymer material with wide source, low price and short regeneration period. Its molecular chain contains a large number of hydroxyl groups. These groups are formed by intramolecular and intermolecular hydrogen bonding. An aggregated structure in which a crystalline state and an amorphous form coexist. The hydrogen bond interaction due to the large amount of hydroxyl groups on the surface of the starch granules has a strong intramolecular synergistic effect and is not easily plasticized. In addition, the melting point of natural starch is higher than the thermal decomposition temperature, resulting in poor hot workability. Therefore, starch cannot be plasticized at a high temperature like plastic.

 [0003] In order to realize the thermoplastic processing of starch, a small molecule polar material is usually used as a plasticizer, and a plasticizer such as glycerin or ethylene glycol contains a hydroxyl group in a small molecule, and is capable of reacting with a hydroxyl group in a starch molecular chain. It forms a stronger hydrogen bond, which destroys its original structure and lowers the glass transition temperature, making it exhibit thermoplasticity. However, compared with traditional plastics, the plasticization of thermoplastic starch is currently caused by small molecules of plasticizer, which reduces the molecular weight of starch, resulting in insufficient mechanical properties, water resistance and thermal stability of starch.

 [0004] The patent application No. 200810110041. 0 discloses a thermoplastic starch plastic composed of starch, a plasticizer, maleic anhydride, etc., wherein the plasticizer uses a small molecule polar material such as glycerin or ethylene glycol.

 [0005] The patent application No. 201180055540. 4 discloses a thermoplastic starch composition comprising 40% to 96% starch, 1% to 40% plasticizer. The plasticizer is a hydroxyl group organic compound, a hydroxy polymer plasticizer, a hydrogen bond organic compound, a fatty acid, and a mixture thereof.

[0006] Since the plasticizer is inserted between the molecular chains of the starch, the distance between the molecular chains is increased, thereby weakening the van der Waals force between them, making the macromolecular chain easy to move, lowering the glass transition temperature of the starch polymer, and increasing the plasticity. , making it easy to process, so that the starch has thermoplastic processability. However, during this process, the starch molecules are partially degraded resulting in a decrease in molecular weight. Therefore, while the starch is being thermoplasticized, the molecular weight of the starch is lowered and the strength is lowered. In order to increase the strength of thermoplastic starch, Chinese invention patent application number 201310080390. 3 A method for preparing a modified microcrystalline cellulose reinforced starch plastic is disclosed. The method first oxidizes the microcrystalline cellulose, further blends and extrudes with the thermoplastic starch, thereby obtaining a modified microcrystalline cellulose reinforced starch plastic; Chinese Patent Application No. 201410056008. X discloses a high toughness starch-based thermoplastic Plastic, which consists of the following parts by weight: 80-95 parts of starch, 5-20 parts of modified polyethylene glycol, 0-10 parts of antioxidant, 0-10 parts of stabilizer, 0-10 parts of colorant composition.

[0007] According to the above, since the plasticizer is inserted between the molecular chains of the starch, the distance between the molecular chains is increased, thereby weakening the van der Waals force between them, making the macromolecular chain easy to move, and lowering the glass transition temperature of the starch polymer. , plasticity is increased, making it easy to process, so that the starch has thermoplastic processability. During this process, changes in starch include disruption of starch granules, weakening of intramolecular and intermolecular hydrogen bonding, and partial degradation of starch molecules resulting in a decrease in molecular weight. Therefore, while the starch is thermoplasticized, the molecular weight of the starch is lowered and the strength is lowered. Although enhanced by blending of reinforcing materials such as fibers, starch is often composed of residual expanded starch granules, partially melted and broken starch granules, amorphous form after complete melt plasticization, and weight of starch due to the degree of starch plasticization. A complex phase system composed of crystals or the like. Therefore, the molecular weight distribution is extremely uneven. Not only is the strength low, but the thermal stability is poor, the processing window is narrow, and it is difficult to achieve repeated thermoplastic processing.

 Summary of invention

 technical problem

 [0008] The existing thermoplastic starch has insufficient strength, a narrow processing temperature window, and the like.

 Problem solution

 Technical solution

 The present invention provides a thermoplastic starch elastomer. An elastic polymer of a starch-polybutadiene-gluten powder interpenetrating network formed by the extension of a hydroxyl-terminated polybutadiene with a low molecular weight amylose and gluten powder, the polymer being a strong, heat resistant High strength thermoplastic starch elastomer with excellent performance. Further, a method for preparing a high-strength thermoplastic starch elastomer is provided, which comprises dissolving a branched structure of starch milk by a high-pressure homogenizer, and converting a starch chain to a linear structure, thereby lowering a molecular weight of the starch and having a narrow molecular weight distribution. Within a constant range, the terminal hydroxyl group polybutadiene and gluten powder are then subjected to chain extension to increase the degree of polymerization and increase the molecular weight, and the strength is high, and the processing temperature window is widened.

[0010] In order to achieve the above object, the present invention adopts the following technical solutions: [0011] A thermoplastic starch elastomer characterized by: elasticity of a starch-polybutadiene-gluten-interpenetrating network formed by elongation of a terminal hydroxyl polybutadiene with low molecular weight amylose and gluten The polymer, including the following components by weight:

 [0012] 75-80 parts of starch,

 [0013] 5-10 parts of gluten,

 [0014] hydroxy-terminated polybutadiene 3-5 parts,

 [0015] Chain extender 0. 5-1. 5 parts,

 0份。 [0016] Reinforcing agent 0. 5-1. 0 parts.

 [0017] wherein the starch is a mixture of one or more of konjac starch, sago starch, pea starch, corn starch.

 [0018] The gluten meal is a wheat flour extract having a particle size of 5-10 μm, having viscoelasticity, extensibility, film formability, excellent compatibility with starch, and capable of significantly improving the toughness and elasticity of starch. .

 [0019] The hydroxyl terminated polybutadiene is a low molecular weight liquid rubber having a number average molecular weight Μη of 4500-5000, and an elastomer having a three-dimensional network structure can be formed by chain extension.

 [0020] The chain extender is one of tolylene diisocyanate and diphenylformamidine diisocyanate.

 [0021] The reinforcing agent is white carbon black having a particle diameter of less than 5 μm.

 [0022] A method for preparing a thermoplastic starch elastomer, characterized in that the specific steps are as follows:

[0023] 1) The 75-80 parts by weight of the starch is formulated into a starch milk having a concentration of 20-25%, the starch milk is sent to a high-pressure homogenizer, and the high-pressure homogenizer uses a reciprocating pump to make the starch emulsion in the slender uniform Rapid passage in the mass valve passage, the resulting shearing action and the high-speed impact of the impact ring impact, the starch branched structure disintegrates, the starch chain breaks into a linear structure, and the molecular weight of the starch decreases, and the molecular weight distribution is 3 X 10 4 ~ ₅ χ ΐ θ 4 _g • mol - ^{1 in a} narrow constant range;

 [0024] 2) parts by weight of 5-10 of gluten, 3-5 parts by weight of hydroxyl terminated polybutadiene, parts by weight of 0.5. 5_1. 5 parts of the chain extender and the low molecular weight obtained in step 1) The kneading and kneading 15-25 minutes, the kneading mixing is 15-25 minutes, the temperature is increased to 80-10 CTC, and the slow-speed speed ratio is set to between 1.5 and 2. , obtaining a low molecular weight amylose blend;

[0025] 3) adding an appropriate amount of triethanolamine to the low molecular weight amylose blend obtained in step 2), the temperature of the kneader is raised to 100-12 CTC, the kneading speed is controlled at 15-25 rpm, and the fast and slow paddle speed ratio is set at 1 Between 5-2. 0, The degree of vacuum is 0. 02-0. 08 MPa, triethanolamine initiated chain extender introduces the hydroxyl group of hydroxyl terminated polybutadiene into the network structure of low molecular weight amylose and gluten, and the reaction time is controlled at 10-12. Minutes, forming an elastic polymer of the starch-polybutadiene-gluten meal interpenetrating network;

[5-1] 4) The starch-polybutadiene-gluten-free interpenetrating network of the elastic polymer obtained in step 3) and 0. 5-1.

 0 parts by weight of reinforcing agent white carbon black is extruded and granulated by a screw extruder to obtain a thermoplastic starch elastomer

5-1. The inner diameter of the reciprocating pump is constant at 3-5 MPa, the homogenizing valve length is 0. 5-1. 0m, the inner diameter is 3mm. [0027] The above-mentioned preparation method, step 1).

[0028] In the above preparation method, the triethanolamine described in the step 3) is used as an extension initiator, and the amount used is 10-15% of the mass of the chain extender.

[0029] The starch structure of different varieties and the same kind of starch have large differences in the branched structure and the linear structure, so the molecular weight distribution of the starch is extremely uneven, which leads to the easy decomposition of the low molecular weight portion during the thermoplastic processing of the starch, and the high molecular weight portion is difficult to be thermoplasticized. Chemical. Eventually, the strength of the thermoplastic starch is lowered, the processing temperature window is narrowed, and it is difficult to repeat the processing. The invention disintegrates the starch branch structure and breaks the starch chain into a linear structure through a high-pressure homogenizer, and reduces the molecular weight of the starch, and the molecular weight distribution is narrow and constant at 3 X 10 ⁴ 〜 5 X 10 ⁴ g - mol - ¹ . Within the scope. Low molecular weight amylose not only has good toughness, but also has a uniform molecular weight distribution, and interpenetrates starch-polybutadiene-gluten powder by utilizing the chain extension of hydroxyl terminated polybutadiene with low molecular weight amylose and gluten. The elastic polymer of the network increases the degree of polymerization and increases the molecular weight. Not only the strength is high, but also the processing temperature window is widened, and the hot working can be repeated in the range of 140_185 °C.

 [0030] Introducing a hydroxyl-terminated polybutadiene in a chain extension process, the hydroxyl-terminated polybutadiene is a low-molecular-weight liquid, and further forming an elastic thermoplastic starch polymer by interpenetrating the network with starch and gluten. The strength of the thermoplastic starch can be used to prepare degradable plastics, degradable elastomers, hot melt adhesives and the like.

 Advantageous effects of the invention

 Beneficial effect

 [0031] A thermoplastic starch elastomer of the present invention and a preparation method thereof have outstanding features and beneficial effects compared with the prior art:

[0032] 1. A thermoplastic starch elastomer of the present invention, which utilizes a high pressure homogenizer to disintegrate the starch branched structure, The starch chain breaks into a linear structure, which lowers the molecular weight of the starch, and the molecular weight distribution is in a narrow and constant range. With the low molecular weight liquid rubber, the viscoelastic gluten powder, the starch is formed into a starch-polybutadiene-valley. The elastic polymer of the interpenetrating interpenetrating network overcomes the defects of low strength of the thermoplastic starch and narrow processing temperature window.

 [0033] 2. The thermoplastic starch elastomer of the present invention can be repeatedly subjected to thermal processing for preparing a degradable plastic, a degradable elastomer, a hot melt adhesive or the like.

 [0034] 3. The preparation method of the thermoplastic starch elastomer of the invention has the advantages of short process, simple cleaning of the production environment, and is suitable for large-scale production application.

 BEST MODE FOR CARRYING OUT THE INVENTION

 BEST MODE FOR CARRYING OUT THE INVENTION

 Embodiment 1

[0036] 1) The 75 parts by weight of konjac starch is formulated into a starch milk having a concentration of 20%, the starch milk is sent to a high-pressure homogenizer, and the high-pressure homogenizer uses a reciprocating pump to make the starch emulsion in the elongated homogeneous valve channel. In the rapid passage, the shearing action and the high-speed impact caused by the impact ring impact, the starch branched structure is disintegrated, the starch chain breaks into a linear structure, and the molecular weight of the starch is reduced. The molecular weight distribution is 3 X 10 4~ ₅ χ Ϊ́θ 4 g - mol - ^{1 is in a} narrow constant range;

 [0037] 2) 10 parts by weight of gluten, 3 parts by weight of hydroxyl terminated polybutadiene, parts by weight of 0.5 parts of toluene diisocyanate and the low molecular weight amylose obtained in step 1) was added to vacuum kneading The machine is kneaded, the temperature is raised to 100 ° C, and the low speed stirring ratio is set to between 1.5 and 2.0, and kneaded and kneaded for 15 minutes to obtain a low molecular weight amylose blend;

 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 Between 0 and 2, the degree of vacuum is 0. 02-0. 08 MPa, the triethanolamine-initiated chain extender introduces the terminal hydroxyl group of polybutadiene into the network structure of low molecular weight amylose and gluten. Controlling the reaction time to 10 minutes to form an elastic polymer of starch-polybutadiene-gluten powder interpenetrating network;

 [0039] 4) The starch-polybutadiene-gluten powder interpenetrating network elastic polymer obtained in step 3) and 1.0 part by weight of reinforcing agent white carbon black by screw extruder extrusion granulation , a thermoplastic starch elastomer is obtained.

[0040] By the performance test of the thermoplastic starch elastomer obtained in Example 1, the performance data is as follows: [] [Table 1]

 Invention embodiment

 Embodiments of the invention

 Embodiment 2

[0042] 1) The 75 parts by weight of sago starch is formulated into a starch milk having a concentration of 20%, the starch milk is sent to a high pressure homogenizer, and the high pressure homogenizer uses a reciprocating pump to make the starch emulsion in the elongated homogenizing valve. The fast passage in the channel, the shearing action and the high-speed impact caused by the impact ring impact, the starch branched structure disintegrates, the starch chain breaks into a linear structure, and the molecular weight of the starch decreases, and the molecular weight distribution is 3 X 10 4~ ₅ Χ 10 4 g - mol - ^{1 in a} narrow constant range;

 [0043] 2) parts by weight of gluten, 5 parts by weight of hydroxyl terminated polybutadiene, parts by weight of 0.5 parts of diphenylformamidine diisocyanate and the low molecular weight linear chain obtained in step 1) The starch is added to a vacuum kneader for kneading, and the temperature is raised to 80 ° C. Under a low speed stirring condition of 35 rpm, the fast and slow paddle speed ratio is set at 1. 5_2. 0, kneading and kneading for 20 minutes to obtain a low molecular weight amylose. Mixture

5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 Between -2.00, vacuum degree 0. 02-0. 08 MPa, triethanolamine initiated chain extender introduces hydroxyl group of hydroxyl terminated polybutadiene into low molecular weight In the network structure of amylose and gluten, the reaction time is controlled at 12 minutes to form an elastic polymer of the starch-polybutadiene-gluten powder interpenetrating network;

[0045] 4) The starch-polybutadiene-gluten powder interpenetrating network elastic polymer obtained in step 3) and 1.0 part by weight of reinforcing agent white carbon black by screw extruder extrusion granulation , a thermoplastic starch elastomer is obtained.

[0046] By the performance test of the thermoplastic starch elastomer obtained in Example 2, the performance data is as follows:

[] [Table 2]

 Embodiment 3

[0048] 1) The pea starch of 80 parts by weight is formulated into a starch milk having a concentration of 25%, the starch milk is sent to a high-pressure homogenizer, and the high-pressure homogenizer uses a reciprocating pump to make the starch emulsion in the elongated homogeneous valve passage In the rapid passage, the shearing action and the high-speed impact caused by the impact ring impact, the starch branched structure is disintegrated, the starch chain breaks into a linear structure, and the molecular weight of the starch is reduced. The molecular weight distribution is 3 X 10 4~ ₅ χ Ϊ́θ 4 g - mol - ^{1 is in a} narrow constant range;

[0049] 2) adding 5-10 parts of gluten powder, 3-5 parts by weight of hydroxyl terminated polybutadiene, 1 part by weight of toluene diisocyanate and the low molecular weight amylose obtained in step 1) The kneading was carried out in a vacuum kneader, and the temperature was raised to 100 ° C. The stirring speed ratio was set to 1. 5_2. 0, kneading and kneading for 15 minutes at a low speed stirring condition of 30-35 rpm to obtain a low molecular weight amylose. Mixture [0050] 3) adding an appropriate amount of triethanolamine to the low molecular weight amylose blend obtained in step 2), the temperature of the kneader is raised to 120 ° C, the kneading speed is controlled at 15-25 rpm, and the fast and slow paddle speed ratio is set at 1 Between 0_2. 0, the degree of vacuum is 0. 02-0. 08 MPa, the triethanolamine initiated chain extender introduces the hydroxyl group of the hydroxyl group polybutadiene into the network structure of the low molecular weight amylose and gluten. Controlling the reaction time to 12 minutes to form an elastic polymer of starch-polybutadiene-gluten powder interpenetrating network;

 5-1. [0051] 4) The starch-polybutadiene-gluten-free interpenetrating network of the elastic polymer obtained in step 3) and 0. 5-1.

 0 parts by weight of reinforcing agent white carbon black is extruded and granulated by a screw extruder to obtain a thermoplastic starch elastomer

Example 4

[0053] 1) 75 parts by weight of corn starch is formulated into a starch milk having a concentration of 20%, the starch milk is sent to a high pressure homogenizer, and the high pressure homogenizer uses a reciprocating pump to make the starch emulsion in the elongated homogeneous valve passage In the rapid passage, the shearing action and the high-speed impact caused by the impact ring impact, the starch branched structure is disintegrated, the starch chain breaks into a linear structure, and the molecular weight of the starch is reduced. The molecular weight distribution is 3 X 10 4~ ₅ χ Ϊ́θ 4 g - mol - ^{1 is in a} narrow constant range;

 [0054] 2) 7 parts by weight of gluten, 5 parts by weight of hydroxyl terminated polybutadiene, parts by weight of 0.5 parts of diphenylformamidine diisocyanate and the low molecular weight linear chain obtained in step 1) The starch is added to a vacuum kneader for kneading, the temperature is raised to 80 ° C, and the low-speed stirring is carried out at a low-speed stirring condition of 30-35 rpm, and the speed ratio is set to between 1.5 and 2. 0, and kneading is carried out for 25 minutes to obtain a low molecular weight. Amylose blend;

 [0055] 3) adding an appropriate amount of triethanolamine to the low molecular weight amylose blend obtained in step 2), the temperature of the kneader is raised to 100 ° C, the kneading speed is controlled at 15-25 rpm, and the fast and slow paddle speed ratio is set at 1 Between 0_2. 0, the degree of vacuum is 0. 02-0. 08 MPa, the triethanolamine initiated chain extender introduces the hydroxyl group of the hydroxyl group polybutadiene into the network structure of the low molecular weight amylose and gluten. Controlling the reaction time to 10 minutes to form an elastic polymer of starch-polybutadiene-gluten powder interpenetrating network;

 [0056] 4) The starch-polybutadiene-gluten powder interpenetrating network elastic polymer obtained in step 3) and 0.5 parts by weight of reinforcing agent white carbon black by screw extruder extrusion granulation , a thermoplastic starch elastomer is obtained.

 Example 5

[0058] 1) The sago starch of 80 parts by weight is formulated into a starch milk having a concentration of 25%, the starch milk is sent to a high-pressure homogenizer, and the high-pressure homogenizer uses a reciprocating pump to make the starch emulsion in the elongated homogenizing valve. Pass through quickly in the channel The shearing action and the high-speed impact caused by the impact ring impact, the starch branched structure is disintegrated, the starch chain breaks into a linear structure, and the molecular weight of the starch is reduced. The molecular weight distribution is 3 X 10 4~ ₅ χ ΐ θ 4 g - mol - ^{1 within a} narrow constant range;

[0059] 2) 10 parts by weight of gluten, 5 parts by weight of hydroxyl terminated polybutadiene, parts by weight of 1.5 parts of diphenylformamidine diisocyanate and the low molecular weight linear chain obtained in step 1) Starch is added to a vacuum kneader for kneading

The temperature rises to 100 ° C. Under the low speed stirring condition of 30-35 rpm, the fast and slow paddle speed ratio is set between 1. 5_2. 0

, kneading and kneading for 20 minutes to obtain a low molecular weight amylose blend;

[0060] 3) adding an appropriate amount of triethanolamine to the low molecular weight amylose blend obtained in step 2), the temperature of the kneader is raised to 120 ° C, the kneading speed is controlled at 15-25 rpm, and the fast and slow paddle speed ratio is set at 1 Between 0_2. 0, the degree of vacuum is 0. 02-0. 08 MPa, the triethanolamine initiated chain extender introduces the hydroxyl group of the hydroxyl group polybutadiene into the network structure of the low molecular weight amylose and gluten. Controlling the reaction time to 12 minutes to form an elastic polymer of starch-polybutadiene-gluten powder interpenetrating network;

[0061] 4) The starch-polybutadiene-gluten powder interpenetrating network elastic polymer obtained in step 3) and 1.0 part by weight of reinforcing agent white carbon black by screw extruder extrusion granulation , a thermoplastic starch elastomer is obtained. Industrial applicability

 [0062] The invention disintegrates the branched structure of the starch milk by a high-pressure homogenizer, and the starch chain is broken into a linear structure, so that the molecular weight of the starch is lowered, the molecular weight distribution is in a narrow constant range, and then the hydroxyl group is polymerized. The olefin and gluten powder are subjected to chain extension initiation to increase the degree of polymerization and increase the molecular weight, and the strength is high, and the processing temperature window is widened. The preparation method of the invention has the advantages of simple production process, clean production environment and improved product performance, and is suitable for large-scale production applications.

Claims

Claim  [Claim 1] A thermoplastic starch elastomer characterized by: chain-forming a starch-polybutadiene-gluten powder interpenetrating network from a terminal hydroxyl polybutadiene and a low molecular weight amylose and gluten powder Elastomeric polymer, including the following components by weight:  Starch ^ 75-80 parts,  朊3⁄4 · · 5-10 parts, hydroxy-terminated polybutadiene 3-5 parts,  Chain extender 0. 5-1. 5 parts,  Reinforcing agent 0. 5-1. 0 parts;  Wherein the starch is a mixture of one or more of konjac starch, sago starch, pea starch, corn starch;  The gluten meal is a wheat flour extract having a particle size of 5-10 μπι;  The terminal hydroxyl polybutadiene has a number average molecular weight Μη of 4500-5000;  The chain extender is one of toluene diisocyanate and diphenylformamidine diisocyanate; and the reinforcing agent is white carbon black having a particle diameter of less than 5 μm.  [Claim Claim] A method for preparing a thermoplastic starch elastomer according to claim 1, wherein the specific steps are as follows: 1) The 75-80 parts of starch is formulated into a starch milk with a concentration of 20-25%, the starch milk is sent to a high-pressure homogenizer, and the high-pressure homogenizer uses a reciprocating pump to make the starch emulsion in the elongated homogeneous valve channel. In the rapid passage, the shearing action and the high-speed impact caused by the impact ring impact, the starch branched structure is disintegrated, the starch chain breaks into a linear structure, and the molecular weight of the starch is reduced. The molecular weight distribution is 3 X 10 ⁴ 〜5 X. 10 ⁴ g - mol - ^{1 in a} narrow constant range; 2) parts by weight of 5-10 gluten, 3-5 parts by weight of hydroxyl terminated polybutadiene, parts by weight of 5-1. 5 parts of the chain extender and the low molecular weight obtained in step 1) The kneading mixture is 15-25. The kneading mixing is 15-25. The kneading mixing is 15-25. The mixing is carried out in a vacuum kneading machine. The temperature is increased to 80-100 ° C. Minutes to obtain a low molecular weight amylose blend; 3) adding an appropriate amount of triethanolamine to the low molecular weight amylose blend obtained in step 2), The temperature of the kneading machine is raised to 100-120 ° C, the kneading speed is controlled at 15-25 rpm, and the speed of the fast and slow paddle is set at 1. 5-2. 0, the degree of vacuum is 0. 02-0. 08 MPa, triethanolamine is initiated. The chain extender introduces the hydroxyl group of the hydroxyl group polybutadiene into the network structure of the low molecular weight amylose and gluten powder, and controls the reaction time to be 10-12 minutes to form starch-polybutadiene-gluten powder. a network of elastic polymers;  4) 0重量份的剂剂白炭黑 extrusion by a screw extruder, the elastic polymer of the starch-polybutadiene-gluten-interpenetrating network obtained in the step 3) and 0. 5-1. Granules give a thermoplastic starch elastomer.  [Claim 3] A method of producing a thermoplastic starch elastomer according to claim 2, characterized in that : Step 1) The pressure of the homogenizer reciprocating pump is constant at 3-5  MPa, Homogenized valve length is 0. 5-1. 0m, inner diameter 3mm. [Claim 4] A method of producing a thermoplastic starch elastomer according to claim 2, characterized in that : Step 3) The triethanolamine is used as a chain extender, and the amount used is the mass of the chain extender. 0-15%.