Correlation between chain structures of corn starch and properties of its film prepared at different degrees of disorganization

Wang B., Zhang G., Yan S., Xu X., Wang D., Cui B., ...Daha Fazla

International Journal of Biological Macromolecules, cilt.226, ss.580-587, 2023 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 226
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1016/j.ijbiomac.2022.12.084
  • Dergi Adı: International Journal of Biological Macromolecules
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, EMBASE, Food Science & Technology Abstracts, INSPEC, MEDLINE, Veterinary Science Database
  • Sayfa Sayıları: ss.580-587
  • Anahtar Kelimeler: Corn starch films, Amylose structure, Amylopectin structure, IN-VITRO DIGESTIBILITY, BARRIER PROPERTIES, PHYSICAL-PROPERTIES, AMYLOSE CONTENT, WATER-VAPOR, AMYLOPECTIN, STORAGE
  • Atatürk Üniversitesi Adresli: Evet

Özet

© 2022 Elsevier B.V.This study investigated the relationship between the chain structure of corn starch and the properties of corn starch-based films formed with starch pastes with different degrees of disorganization (70, 80, and 90 °C). The degree of gelatinization, chain length distribution, amylose content, and molecular weight of the corn starch were determined by the water absorption index, ion chromatography, spectrophotometry, and gel chromatography, respectively. The thickness, surface roughness, solubility, water content, water vapor permeability, mechanical properties, and maximum thermal degradation rate of corn starch-based films formed with starch pastes with different degrees of disorganization were evaluated. The moisture content, thickness and surface roughness of films formed with the starch pastes decreased. At the same time, the solubility, elongation at break, water vapor permeability, and molecular weight distribution increased with increasing heat treatment temperature. The maximum thermal degradation rate and tensile strength of the corn starch-based films formed with the starch pastes decreased with increasing heat treatment temperature. The gradual decrease in the amylose content of corn starch-based films formed with starch paste with increasing heat treatment temperature led to a change in the performance of the corn starch-based films.