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Acetylated rice starches films with different levels of amylose: Mechanical, water vapor barrier, thermal, and biodegradability properties.
Food Chem. 2017 Apr 15; 221:1614-1620.FC

Abstract

Biodegradable films from native or acetylated starches with different amylose levels were prepared. The films were characterized according to the mechanical, water vapor barrier, thermal, and biodegradability properties. The films from acetylated high amylose starches had higher moisture content and water solubility than the native high amylose starch film. However, the acetylation did not affect acid solubility of the films, regardless of the amylose content. Films made from high and medium amylose rice starches were obtained; however low amylose rice starches, whether native or acetylated, did not form films with desirable characteristics. The acetylation decreased the tensile strength and increased the elongation of the films. The acetylated starch-based films had a lower decomposition temperature and higher thermal stability than native starch films. Acetylated starches films exhibited more rapid degradation as compared with the native starches films.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Colussi R
Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil. Electronic address: rosana_colussi@yahoo.com.br.
Pinto VZ
Curso de Engenharia de Alimentos, Universidade Federal da Fronteira Sul, Laranjeiras do Sul, Paraná 85301970, Brazil. Electronic address: vania_vzp@hotmail.com.
El Halal SLM
Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil. Electronic address: shanisemell@hotmail.com.
Biduski B
Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil. Electronic address: babi_biduski@hotmail.com.
Prietto L
Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil. Electronic address: lucianaprietto@gmail.com.
Castilhos DD
Departamento de Solos, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil. Electronic address: danilodc@ufpel.edu.br.
Zavareze EDR
Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil. Electronic address: elessandrad@yahoo.com.br.
Dias ARG
Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil. Electronic address: alvaro.guerradias@gmail.com.

MeSH

AcetylationAmyloseHot TemperatureMolecular StructureOryzaSolubilityStarchSteamTensile Strength

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27979137

Citation

Colussi, Rosana, et al. "Acetylated Rice Starches Films With Different Levels of Amylose: Mechanical, Water Vapor Barrier, Thermal, and Biodegradability Properties." Food Chemistry, vol. 221, 2017, pp. 1614-1620.
Colussi R, Pinto VZ, El Halal SLM, et al. Acetylated rice starches films with different levels of amylose: Mechanical, water vapor barrier, thermal, and biodegradability properties. Food Chem. 2017;221:1614-1620.
Colussi, R., Pinto, V. Z., El Halal, S. L. M., Biduski, B., Prietto, L., Castilhos, D. D., Zavareze, E. D. R., & Dias, A. R. G. (2017). Acetylated rice starches films with different levels of amylose: Mechanical, water vapor barrier, thermal, and biodegradability properties. Food Chemistry, 221, 1614-1620. https://doi.org/10.1016/j.foodchem.2016.10.129
Colussi R, et al. Acetylated Rice Starches Films With Different Levels of Amylose: Mechanical, Water Vapor Barrier, Thermal, and Biodegradability Properties. Food Chem. 2017 Apr 15;221:1614-1620. PubMed PMID: 27979137.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Acetylated rice starches films with different levels of amylose: Mechanical, water vapor barrier, thermal, and biodegradability properties. AU - Colussi,Rosana, AU - Pinto,Vânia Zanella, AU - El Halal,Shanise Lisie Mello, AU - Biduski,Bárbara, AU - Prietto,Luciana, AU - Castilhos,Danilo Dufech, AU - Zavareze,Elessandra da Rosa, AU - Dias,Alvaro Renato Guerra, Y1 - 2016/10/31/ PY - 2016/03/17/received PY - 2016/08/07/revised PY - 2016/10/28/accepted PY - 2016/12/17/entrez PY - 2016/12/17/pubmed PY - 2017/3/9/medline KW - Acetylation KW - Amylose content KW - Biodegradable films KW - Rice starch KW - Tensile strength KW - Thermal stability SP - 1614 EP - 1620 JF - Food chemistry JO - Food Chem VL - 221 N2 - Biodegradable films from native or acetylated starches with different amylose levels were prepared. The films were characterized according to the mechanical, water vapor barrier, thermal, and biodegradability properties. The films from acetylated high amylose starches had higher moisture content and water solubility than the native high amylose starch film. However, the acetylation did not affect acid solubility of the films, regardless of the amylose content. Films made from high and medium amylose rice starches were obtained; however low amylose rice starches, whether native or acetylated, did not form films with desirable characteristics. The acetylation decreased the tensile strength and increased the elongation of the films. The acetylated starch-based films had a lower decomposition temperature and higher thermal stability than native starch films. Acetylated starches films exhibited more rapid degradation as compared with the native starches films. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27979137/Acetylated_rice_starches_films_with_different_levels_of_amylose:_Mechanical_water_vapor_barrier_thermal_and_biodegradability_properties_ DB - PRIME DP - Unbound Medicine ER -