作者: Wenhang Wang , Kun Wang , Jingdong Xiao , Yaowei Liu , Yana Zhao
DOI: 10.1016/J.IJBIOMAC.2016.10.014
关键词: Chemical engineering 、 Swelling 、 Biochemistry 、 Starch 、 Gelatin 、 Materials science 、 Retrogradation (starch) 、 Amylose 、 Thermal stability 、 Solubility 、 Ultimate tensile strength
摘要: In order to study the impact of starch in film performance, high amylose corn was composited gelatin films under different gelatinization conditions and, and low concentrations (10 50wt.%). It found that hot water gelatinized (Gel-Shw) increased mechanical strength dependent upon concentration. The addition an alkali component significantly enhanced swelling granules expedited process. Incorporation starch, especially alkalized (Sha), into decreased solubility which improved its resistance vapor permeability (WVP). Multiple techniques (DSC, TGA, FT-IR, XRD) were used characterize process results, including crosslinking dissolved molecules particles formed from during retrogradation process, played important role improving thermal stability films. Overall, starch-gelatin composition provides a potential approach improve performance benefit applications food industry.