Mechanical and structural properties of solution-cast high-amylose maize starch films.
Environmental issues have forced the introduction of sustainable solutions such as annually renewable resources being used as a raw material for packaging and disposables. This paper examined the effects of time and temperature during manufacturing and plasticiser content on the molecular structure of high-amylose maize starch films. It also analysed how manufacturing conditions, plasticiser content and molecular structure of the films affected their material properties. It was found that increased time or temperature increased the degradation of amylose and of amylopectin, which in turn negatively affected film cohesiveness. However, neither time nor temperature had any effect on tensile properties.
Koch
Kristine
K
Department of Food Science, Swedish University of Agricultural Sciences (SLU), P.O. Box 7051, 750 07 Uppsala, Sweden. kristine.koch@lmv.slu.se
Gillgren
Thomas
T
Stading
Mats
M
Andersson
Roger
R
D000687:Amylopectin / Q000737:chemistry; D000688:Amylose / Q000737:chemistry*; D002850:Chromatography, Gel; D007455:Iodine / Q000737:chemistry; D055595:Mechanical Phenomena; D008853:Microscopy; D012996:Solutions; D013194:Staining and Labeling; D003313:Zea mays / Q000737:chemistry*
D012996:Solutions; D000688:Amylose; D000687:Amylopectin; D007455:Iodine