Performance of high amylose starch-composited gelatin films influenced by gelatinization and concentration
详细信息 查看全文
- 作者：Wenhang Wang<sup>asup><sup> ; sup><sup>bsup><sup> ; sup><sup>wangwenhang@tust.edu.cnsup> ; Kun Wang<sup>asup><sup> ; sup><sup>bsup> ; Jingdong Xiao<sup>asup><sup> ; sup><sup>bsup> ; Yaowei Liu<sup>asup><sup> ; sup><sup>bsup> ; Yana Zhao<sup>asup><sup> ; sup><sup>bsup> ; Anjun Liu<sup>asup><sup> ; sup><sup>bsup><sup> ; sup><sup>laj@tust.edu.cnsup>
- 关键词：Gelatin ; High amylose starch ; Edible film
- 刊名：International Journal of Biological Macromolecules
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：94
- 期：part_PA
- 页码：258-265
- 全文大小：1942 K
- 卷排序：94
文摘
In order to study the impact of starch in film performance, high amylose corn starch was composited in gelatin films under different gelatinization conditions and, in high and low concentrations (10 and 50 wt.%). It was found that hot water gelatinized starch (Gel-Shw) increased film mechanical strength and was dependent upon the starch concentration. The addition of an alkali component to the starch significantly enhanced the swelling of the starch granules and expedited the gelatinization process. Incorporation of starch, especially the alkalized starch (Sha), into the gelatin films decreased film solubility which improved its water resistance and water vapor permeability (WVP). Multiple techniques (DSC, TGA, FT-IR, and XRD) were used to characterize the process and results, including the crosslinking of the dissolved starch molecules and the particles formed from gelatinized starch during retrogradation process, which played an important role in improving the thermal stability of the composited gelatin films. Overall, the starch-gelatin composition provides a potential approach to improve gelatin film performance and benefit its applications in the food industry.