Mechanical properties and solubility in water of corn starch-collagen composite films: Effect of starch type and concentrations.
This study investigated the possibility of enhancing the properties of collagen with three different maize starches: waxy maize starch, normal starch, and high amylose starch. Scanning electron microscopy images revealed that starch-collagen films had a rougher surface compared to pure collagen films which became smoother upon heating. Amylose starch and normal starch increased the tensile strength of unheated collagen films in both dry and wet states, while all starches increased tensile strength of collagen film by heating. Depending upon the amylose content and starch concentrations, film solubility in water decreased with the addition of starch. DSC thermograms demonstrated that addition of all starches improved the thermal stability of the collagen film. Moreover, X-ray diffraction results indicated that except for high amylose starch, the crystallinity of both starch and collagen was significantly decreased when subject to heating. FTIR spectra indicated that intermolecular interactions between starch and collagen were enhanced upon heating.
Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Kun
K
Wang
Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China; Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, 300457 Tianjin, China. Electronic address: wangwenhang@tust.edu.cn.
Wenhang
W
Wang
Department of Biosystems Engineering and Soil Science, University of Tennessee, TN 37996, USA. Electronic address: ran.ye.email@gmail.com.
Ran
R
Ye
Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Anjun
A
Liu
Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Jingdong
J
Xiao
Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Yaowei
Y
Liu
Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Yana
Y
Zhao
D003094:Collagen / Q000737:chemistry*; D008855:Microscopy, Electron, Scanning; D012995:Solubility; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000737:chemistry*; D013718:Tensile Strength; D014961:X-Ray Diffraction; D003313:Zea mays / Q000737:chemistry*
D013213:Starch; D003094:Collagen
Amylose; Collagen; Composite film; Gelatinization; Starch