Correlation between chain structures of corn starch and properties of its film prepared at different degrees of disorganization

被引：18

作者：

Wang, Bin ^{[1
,2
,3
]}

Zhang, Guixin ^{[4
]}

Yan, Shouxin ^{[2
,3
]}

Xu, Xin ^{[2
,3
]}

Wang, Deyin ^{[2
,3
]}

Cui, Bo ^{[2
,3
,7
]}

Abd El-Aty, A. M. ^{[3
,5
,6
,7
]}

机构：

[1] Shandong Agr Univ, Dept Food Sci & Engn, Tai An 271018, Peoples R China

[2] Qilu Univ Technol, Shandong Acad Sci, Sch Food Sci & Engn, Jinan 250353, Shandong, Peoples R China

[3] Qilu Univ Technol, Shandong Acad Sci, State Key Lab Biobased Mat & Green Papermaking, Jinan 250353, Peoples R China

[4] Zibo Inst Food & Drug Control, Zibo 255086, Peoples R China

[5] Cairo Univ, Fac Vet Med, Dept Pharmacol, Giza 12211, Egypt

[6] Ataturk Univ, Med Fac, Dept Med Pharmacol, Erzurum, Turkiye

[7] Qilu Univ Technol, Shandong Acad Sci, Daxue Rd, Jinan 250353, Shandong Provin, Peoples R China

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2023年 / 226卷

关键词：

Corn starch films; Amylose structure; Amylopectin structure; IN-VITRO DIGESTIBILITY; BARRIER PROPERTIES; PHYSICAL-PROPERTIES; AMYLOSE CONTENT; WATER-VAPOR; AMYLOPECTIN; STORAGE;

D O I：

10.1016/j.ijbiomac.2022.12.084

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

This study investigated the relationship between the chain structure of corn starch and the properties of corn starch-based films formed with starch pastes with different degrees of disorganization (70, 80, and 90 degrees C). The degree of gelatinization, chain length distribution, amylose content, and molecular weight of the corn starch were determined by the water absorption index, ion chromatography, spectrophotometry, and gel chromatog-raphy, respectively. The thickness, surface roughness, solubility, water content, water vapor permeability, me-chanical properties, and maximum thermal degradation rate of corn starch-based films formed with starch pastes with different degrees of disorganization were evaluated. The moisture content, thickness and surface roughness of films formed with the starch pastes decreased. At the same time, the solubility, elongation at break, water vapor permeability, and molecular weight distribution increased with increasing heat treatment temperature. The maximum thermal degradation rate and tensile strength of the corn starch-based films formed with the starch pastes decreased with increasing heat treatment temperature. The gradual decrease in the amylose content of corn starch-based films formed with starch paste with increasing heat treatment temperature led to a change in the performance of the corn starch-based films.

引用

页码：580 / 587

页数：8

共 45 条

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