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Microstructure and characteristics of high-amylose corn starch-chitosan film as affected by composition.
Food Sci Technol Int. 2013 Jun; 19(3):279-87.FS

Abstract

Edible films composed of high-amylose corn starch and chitosan were developed by casting method. The effects of the ratio of high-amylose corn starch to chitosan, concentration of glycerol and methyl cellulose on the oxygen and carbon dioxide permeation, water vapor transmission, tensile strength and percent elongation at break values of edible composite films were investigated. Film microstructure was characterized by scanning electron microscopy. The results showed that the increase of the ratio of chitosan and content of glycerol in the film forming suspensions both made the structure of films flexible, causing the decrease of tensile strength and increase of percent elongation of composite films, while showing poor water vapor barrier properties as the water vapor transmission values increased. The addition of methyl cellulose as to reinforce the structure of matrix improved the water vapor barrier properties of the edible films with the decrease of water vapor transmission from 1946 to 1668 g/(m(2)·24 h), as well as the mechanical properties were improved as expected, which could be attributed to the differentia of the interaction between methyl cellulose and other components in the film preparation as the concentration ranged from 2% (w/w) to 8% (w/w). Films with different compositions, resulting different microstructures, showed variance in barrier and mechanical properties.

Authors+Show Affiliations

College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, People's Republic of China. fqqbessy@yahoo.cnNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23493788

Citation

Feng, Qianqian, et al. "Microstructure and Characteristics of High-amylose Corn Starch-chitosan Film as Affected By Composition." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 19, no. 3, 2013, pp. 279-87.
Feng Q, Hu F, Qiu L. Microstructure and characteristics of high-amylose corn starch-chitosan film as affected by composition. Food Sci Technol Int. 2013;19(3):279-87.
Feng, Q., Hu, F., & Qiu, L. (2013). Microstructure and characteristics of high-amylose corn starch-chitosan film as affected by composition. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 19(3), 279-87. https://doi.org/10.1177/1082013212452474
Feng Q, Hu F, Qiu L. Microstructure and Characteristics of High-amylose Corn Starch-chitosan Film as Affected By Composition. Food Sci Technol Int. 2013;19(3):279-87. PubMed PMID: 23493788.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Microstructure and characteristics of high-amylose corn starch-chitosan film as affected by composition. AU - Feng,Qianqian, AU - Hu,Fei, AU - Qiu,Liping, Y1 - 2013/03/14/ PY - 2013/3/16/entrez PY - 2013/3/16/pubmed PY - 2013/8/16/medline KW - Composite film KW - chitosan KW - high-amylose corn starch SP - 279 EP - 87 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 19 IS - 3 N2 - Edible films composed of high-amylose corn starch and chitosan were developed by casting method. The effects of the ratio of high-amylose corn starch to chitosan, concentration of glycerol and methyl cellulose on the oxygen and carbon dioxide permeation, water vapor transmission, tensile strength and percent elongation at break values of edible composite films were investigated. Film microstructure was characterized by scanning electron microscopy. The results showed that the increase of the ratio of chitosan and content of glycerol in the film forming suspensions both made the structure of films flexible, causing the decrease of tensile strength and increase of percent elongation of composite films, while showing poor water vapor barrier properties as the water vapor transmission values increased. The addition of methyl cellulose as to reinforce the structure of matrix improved the water vapor barrier properties of the edible films with the decrease of water vapor transmission from 1946 to 1668 g/(m(2)·24 h), as well as the mechanical properties were improved as expected, which could be attributed to the differentia of the interaction between methyl cellulose and other components in the film preparation as the concentration ranged from 2% (w/w) to 8% (w/w). Films with different compositions, resulting different microstructures, showed variance in barrier and mechanical properties. SN - 1082-0132 UR - https://www.unboundmedicine.com/medline/citation/23493788/Microstructure_and_characteristics_of_high_amylose_corn_starch_chitosan_film_as_affected_by_composition_ L2 - https://journals.sagepub.com/doi/10.1177/1082013212452474?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -