Properties of Extruded Xanthan-Starch-Clay Nanocomposite Films

被引：44

作者：

de Melo, Cristina ^{[1
]}

Garcia, Patricia Salomao ^{[2
]}

Eiras Grossmann, Maria Victoria ^{[2
]}

Yamashita, Fabio ^{[2
]}

Dall'Antonia, Luiz Henrique ^{[3
]}

Mali, Suzana ^{[1
]}

机构：

[1] Univ Estadual Londrina, Ctr Ciencias Exatas, Dept Bioquim & Biotecnol, BR-86051990 Londrina, PR, Brazil

[2] Univ Estadual Londrina, Ctr Ciencias Agr, Dept Ciencia & Tecnol Alimentos, BR-86051990 Londrina, PR, Brazil

[3] Ctr Ciencias Exatas, Dept Quim, BR-86051990 Londrina, PR, Brazil

来源：

BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY | 2011年 / 54卷 / 06期

关键词：

film blowing; cassava starch; microstructure; mechanical properties; water vapor permeability; BARRIER PROPERTIES; CORN STARCH; MECHANICAL-PROPERTIES; RHEOLOGICAL BEHAVIOR; APPARENT VISCOSITY; GUM; PERFORMANCE; MORPHOLOGY; ADDITIVES;

D O I：

10.1590/S1516-89132011000600019

中图分类号：

Q [生物科学];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

The aim of this work was to manufacture the biodegradable nanocomposite films by extrusion from different combinations of cassava starch, xanthan gum and nanoclays (sodium montmorillonite - MMT- Na) and to characterize them according to their microstructure, optical, mechanical and barrier properties. Films were manufactured from nine starch/xanthan/nanoclay combinations, containing glycerol as plasticizer. Scanning electron microscopy (SEM) of the starch-xanthan extruded films showed reticulated surface and smooth interior, indicating that the gum was mostly concentrated on the surface of the films, while starch/xanthan/nanoclays films showed a more homogeneous surface, suggesting that the introduction of nanoclays provided a better biopolymeric interaction. In general, nanoclays addition (2.5 - 5.0, w%) generated more transparent and resistant films, with lower water vapor permeabilities and lower water sorption capacities and xanthan gum addition improved the elongation of starch films.

引用

页码：1223 / 1233

页数：11

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