title: Development of oxidised and heat-moisture treated potato starch film.
abstract: This study investigated the effects of sodium hypochlorite oxidation and a heat-moisture treatment of potato starch on the physicochemical, pasting and textural properties of potato starches in addition to the water vapour permeability (WVP) and mechanical properties of potato starch films produced from these starches. The carbonyl contents, carboxyl contents, swelling power, solubility, pasting properties and gel texture of the native, oxidised and heat-moisture treated (HMT) starches were evaluated. The films made of native, oxidised and HMT starches were characterised by thickness, water solubility, colour, opacity, mechanical properties and WVP. The oxidised and HMT starches had lower viscosity and swelling power compared to the native starch. The films produced from oxidised potato starch had decreased solubility, elongation and WVP values in addition to increased tensile strength compared to the native starch films. The HMT starch increased the tensile strength and WVP of the starch films compared to the native starch.
authors.affiliation: School of Chemistry and Food, Federal University of Rio Grande, 96201-900 Rio Grande, Brazil. Electronic address: elessandrad@yahoo.com.br.
authors.forename: Elessandra da Rosa
authors.initials: Eda R
authors.lastname: Zavareze
authors.affiliation: Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil.
authors.forename: Vânia Zanella
authors.initials: VZ
authors.lastname: Pinto
authors.affiliation: Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil.
authors.forename: Bruna
authors.initials: B
authors.lastname: Klein
authors.affiliation: School of Chemistry and Food, Federal University of Rio Grande, 96201-900 Rio Grande, Brazil.
authors.forename: Shanise Lisie Mello
authors.initials: SL
authors.lastname: El Halal
authors.affiliation: Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil.
authors.forename: Moacir Cardoso
authors.initials: MC
authors.lastname: Elias
authors.affiliation: School of Chemistry and Food, Federal University of Rio Grande, 96201-900 Rio Grande, Brazil.
authors.forename: Carlos
authors.initials: C
authors.lastname: Prentice-Hernández
authors.affiliation: Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil.
authors.forename: Alvaro Renato Guerra
authors.initials: AR
authors.lastname: Dias
mesh_terms: D006358:Hot Temperature; D010084:Oxidation-Reduction; D011198:Solanum tuberosum / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*
chemical_list: D013213:Starch
keywords: Film; Heat–moisture treatment; Oxidation; Potato starch