Comparison of properties of three starch based edible films

doi:10.14088/j.cnki.issn0439-8114.2020.21.024

Abstract

Abstract: The properties of edible films prepared from raw starch, soluble starch and water-soluble starch were studied. The gelatinization characteristics, contact angle and mechanical properties, permeability, crystallinity and microstructure of three kinds of starch solutions and films were investigated. The results showed that soluble starch film solution and water-soluble starch film solution did not show gelatinization. With the increase of solubility, the contact angle between the three kinds of starch film solution and the plastic plate decreased gradually. With the decrease of the molecular weight of starch, the tensile strength of the three kinds of starch film increased first and then decreased sharply, and the fracture elongation increased gradually. The permeability of salad oil, water vapor, CO₂ and O₂ decreased was studied, it was found that the permeability of water-soluble starch film was the lowest. The oil permeability, water vapor permeability, CO₂ permeability and O² transmittance were 0.084 g·m/（m²·d）, 2.360 g·mm/（m²·d·kPa）, 0.320 g/d and 0.023 g/d, respectively. There were great differences in crystallinity and microstructure of the three kinds of starch films. Therefore, the modification of starch molecules significantly affects the properties of starch products and provides technical support for the development and applications of starch.

Key words: starch film, mechanical properties, gas permeability, microstructure

CLC Number:

TS236.9

QIN Han-zhen, MAO Jian-ke, YU Wen-yi, TAO Yang-yun, XU Ping, HU Pei-pei, YU Zuo-long. Comparison of properties of three starch based edible films[J]. HUBEI AGRICULTURAL SCIENCES, 2020, 59(21): 117-120.

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