title: Mechanical and barrier properties of maize starch-gelatin composite films: effects of amylose content.
abstract: BACKGROUND
  In order to obtain new reinforcing bio-fillers to improve the physicochemical properties of gelatin-based films, three types of maize starch, waxy maize starch (Ap), normal starch (Ns) and high-amylose starch (Al), were incorporated into gelatin film and the resulting film properties were investigated, focusing on the impact of amylose content.
  
  
  RESULTS
  The thickness, opacity and roughness of gelatin film increased depending on the amylose content along with the starch concentration. The effects of the three starches on the mechanical properties of gelatin film were governed by amylose content, starch concentration as well as environmental relative humidity (RH). At 75% RH, the presence of Al and Ns in the gelatin matrix increased the film strength but decreased its elongation, while Ap exhibited an inverse effect. Starch addition decreased the oxygen permeability of the film, with the lowest value at 20% Al and Ns. All starches, notably at 30% content, led to a decrease in the water vapor permeability of the film at 90% RH, especially Ns starch. Furthermore, the starches improved the thermal stability of the film to some extent. Fourier transform infrared spectra indicated that some weak intermolecular interactions such as hydrogen bonding occurred between gelatin and starch. Moreover, a high degree of B-type crystallinity of starch was characterized in Gel-Al film by X-ray diffraction.
  
  
  CONCLUSIONS
  Tailoring the properties of gelatin film by the incorporation of different types of maize starch provides the potential to extend its applications in edible food packaging. © 2017 Society of Chemical Industry.
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China.
authors.forename: Kun
authors.initials: K
authors.lastname: Wang
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China.
authors.forename: Wenhang
authors.initials: W
authors.lastname: Wang
authors.affiliation: Roha USA LLC, St Louis, MO, USA.
authors.forename: Ran
authors.initials: R
authors.lastname: Ye
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China.
authors.forename: Jingdong
authors.initials: J
authors.lastname: Xiao
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China.
authors.forename: Yaowei
authors.initials: Y
authors.lastname: Liu
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China.
authors.forename: Junsheng
authors.initials: J
authors.lastname: Ding
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China.
authors.forename: Shaojing
authors.initials: S
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China.
authors.forename: Anjun
authors.initials: A
authors.lastname: Liu
mesh_terms: D000688:Amylose / Q000737:chemistry*; D001696:Biomechanical Phenomena; D018857:Food Packaging / Q000295:instrumentation*; D005780:Gelatin / Q000737:chemistry*; D010539:Permeability; D013213:Starch / Q000737:chemistry*; D014961:X-Ray Diffraction; D003313:Zea mays / Q000737:chemistry*
chemical_list: C015233:gelatin film; D005780:Gelatin; D013213:Starch; D000688:Amylose
keywords: amylose; corn starch; crystallinity; edible film; gelatin