The properties of starch in water are the bases on which
starch can be melt-processed. When starch is heated with
a solvent at a critical temperature, the solvent interacts with
the hydroxyl groups in starch, thereby reducing hydrogen
bonding among the starch molecules. This phenomenon
allows individual chains to move freely relative to each
other, thereby allowing starch to be melt-processed. The
critical temperature at which this phenomenon occurs is
called the gelatinization temperature [56].
TPS is formed through the de-structuring of native
starch granules by heating at relatively high temperatures,
in high shear conditions, and with limited amounts of water
[57]. Processing a native starch to form a material bioplastic
is necessary to break and melt the original structure
[30]. The stability, processing, and physical properties of
TPSs depend on the nature of amorphous and crystalline