The effects of crystal structure and molecular weight of starch on tensile strength, elongation at break and plasticity were studied. The changes of relative crystallinity and crystal structure of surface starch did not affect its mechanical properties, but the amylose / amylopectin ratio and molecular weight could significantly affect the related properties of the prepared corn starch tableware. Other studies also show that the increase of linear chain content is conducive to the improvement of material strength, hardness and solution viscosity, and the shear thinning phenomenon is more likely to occur.
                                     

一次性玉米淀粉餐具大多以甘油作为增塑剂，但由于淀粉分子链间或内部的重排，致使热塑性淀粉材料在储存的过程中容易产生重排、聚集等回生现象，从而导致材料老化变脆，减低或失去其应用价值。

Most disposable corn starch tableware uses glycerin as plasticizer. However, due to the rearrangement of starch molecular chain or internal chain, it is easy for thermoplastic starch materials to have the phenomena of rearrangement and aggregation during storage, which leads to the aging and brittleness of materials and reduces or loses its application value.

研究者为了改变相关缺陷做了相关研究，其中有人采用尿素、硫脲和盐酸胍等胺基类化合物作为增塑剂发现，此类增塑剂既可促使淀粉糊化行为的发生，又可制约淀粉基餐具性能的劣变?；褂腥送ü附庠矸壑票改擅椎矸畚⒕?，继而米将纳米淀粉微晶在甘油醇的作用下制备一次性玉米淀粉餐具，结果发现粒子内部及颗粒与粒子间能够形成较强的氢键，体系间相互作用增加，从而致使玉米淀粉餐具的整体性能有所改良。与此同时，淀粉较小晶体的存在还能够减缓玉米淀粉在高水分条件下的老化程度。

In order to change the related defects, researchers have done related research, some of them use amino compounds such as urea, thiourea and guanidine hydrochloride as plasticizers, and found that such plasticizers can not only promote the occurrence of starch gelatinization behavior, but also restrict the deterioration of starch based tableware performance. Others prepared nano starch microcrystals by enzymolysis of raw starch, and then prepared disposable corn starch tableware with nano starch microcrystals under the action of glycerol alcohol. The results showed that strong hydrogen bonds could be formed inside and between particles, and the interaction between systems increased, which improved the overall performance of corn starch tableware. At the same time, the existence of smaller starch crystals can also slow down the aging degree of corn starch under high moisture conditions.