The effect of pH on hydrolysis, cross-linking and barrier properties of starch barriers containing citric acid.
Citric acid cross-linking of starch for e.g. food packaging applications has been intensely studied during the last decade as a method of producing water-insensitive renewable barrier coatings. We managed to improve a starch formulation containing citric acid as cross-linking agent for industrial paper coating applications by adjusting the pH of the starch solution. The described starch formulations exhibited both cross-linking of starch by citric acid as well as satisfactory barrier properties, e.g. fairly low OTR values at 50% RH that are comparable with EVOH. Furthermore, it has been shown that barrier properties of coated papers with different solution pH were correlated to molecular changes in starch showing both hydrolysis and cross-linking of starch molecules in the presence of citric acid. Hydrolysis was shown to be almost completely hindered at solution pH≥4 at curing temperatures≤105 °C and at pH≥5 at curing temperatures≤150 °C, whereas cross-linking still occurred to some extent at pH≤6.5 and drying temperatures as low as 70 °C. Coated papers showed a minimum in water vapor transmission rate at pH 4 of the starch coating solution, corresponding to the point where hydrolysis was effectively hindered but where a significant degree of cross-linking still occurred.
Department of Engineering and Chemical Sciences, Karlstad University, SE-65188 Karlstad, Sweden. Electronic address: erik.olsson@kau.se.
Erik
E
Olsson
Carolin
C
Menzel
Caisa
C
Johansson
Roger
R
Andersson
Kristine
K
Koch
Lars
L
Järnström
D019343:Citric Acid / Q000737:chemistry*; D003432:Cross-Linking Reagents / Q000737:chemistry*; D018857:Food Packaging / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D010209:Paper; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D014867:Water
D003432:Cross-Linking Reagents; D014867:Water; D019343:Citric Acid; D013213:Starch
Barrier properties; Citric acid; Cross-linking; Hydrolysis; Molecular structure; Starch