title: Effect of amylose:amylopectin ratio and rice bran addition on starch films properties.
abstract: The influence of the amylose:amylopectin ratio on the properties of pea, potato and cassava starch films and the effect of the incorporation of rice bran of two different particle sizes were studied. The structural, mechanical, optical and barrier properties of the films were analyzed after 1 and 5 weeks. The high content of amylose gave rise to stiffer, more resistant to fracture, but less stretchable films, with lower oxygen permeability and greater water binding capacity. Although no changes in the water vapour permeability values of the films were observed during storage, their oxygen permeability decreased. Throughout storage, films became stiffer, more resistant to break, but less stretchable. Rice bran with the smallest particles improved the elastic modulus of the films, especially in high amylose content films, but reduced the film stretchability and its barrier properties, due to the enhancement of the water binding capacity and the introduction of discontinuities.
authors.affiliation: Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
authors.forename: Amalia
authors.initials: A
authors.lastname: Cano
authors.affiliation: Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain. Electronic address: aljimar@upvnet.upv.es.
authors.forename: Alberto
authors.initials: A
authors.lastname: Jiménez
authors.affiliation: Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
authors.forename: Maite
authors.initials: M
authors.lastname: Cháfer
authors.affiliation: Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
authors.forename: Chelo
authors.initials: C
authors.lastname: Gónzalez
authors.affiliation: Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
authors.forename: Amparo
authors.initials: A
authors.lastname: Chiralt
mesh_terms: D000687:Amylopectin / Q000737:chemistry*; D000688:Amylose / Q000737:chemistry*; D055119:Elastic Modulus; D002365:Manihot / Q000737:chemistry; D012275:Oryza / Q000737:chemistry*; D010100:Oxygen / Q000737:chemistry; D018532:Pisum sativum / Q000737:chemistry; D010539:Permeability; D011198:Solanum tuberosum / Q000737:chemistry; D013213:Starch / Q000737:chemistry* / Q000648:ultrastructure; D013227:Steam; D014961:X-Ray Diffraction
chemical_list: D013227:Steam; D013213:Starch; D000688:Amylose; D000687:Amylopectin; D010100:Oxygen
keywords: Amylopectin; Amylose; Microstructure; Rice bran; Starch film; Storage