A comparison between the physico-chemical properties of tuber and cereal starches

被引：98

作者：

Garcia, Nancy L. ^{[1
,2
]}

Fama, Lucia ^{[1
]}

Dufresne, Alain ^{[3
]}

Aranguren, Mirta ^{[4
]}

Goyanes, Silvia ^{[1
]}

机构：

[1] UBA, Lab Polimeros & Mat Compuestos, Dept Fis, FCEN, Buenos Aires, DF, Argentina

[2] Univ Natl San Martin, Buenos Aires, DF, Argentina

[3] Print Media & Biomat PAGORA, Int Sch Paper, Grenoble Inst Technol Grenoble INP, F-38402 St Martin Dheres, France

[4] Univ Nacl Mar Plata, INTEMA, Mar Del Plata, Buenos Aires, Argentina

来源：

FOOD RESEARCH INTERNATIONAL | 2009年 / 42卷 / 08期

关键词：

Biofilms; Starch; Mechanical properties; TGA; X-ray; FTIR; SEM; WAXY MAIZE STARCH; POTATO STARCH; MECHANICAL-PROPERTIES; BIODEGRADABLE FILMS; EDIBLE FILMS; PHYSICAL-PROPERTIES; STRUCTURAL-CHANGES; AMYLOSE; AMYLOPECTIN; NANOCRYSTALS;

D O I：

10.1016/j.foodres.2009.05.004

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Biofilms based on waxy maize and cassava starches (cereal and tuber starch, respectively), plasticized with glycerol were characterized through their crystallinity, dynamic-mechanical behavior (DMA), thermal degradation (TGA), moisture content and water vapor permeability (WVP). X-ray diffraction experiments show that both materials were mainly amorphous, with the waxy starch presenting a discreetly A-type X-ray pattern. Microscopic investigation of the cryo-fractured surfaces supported this observation. The glass transition of the glycerol-rich phase (measured by DMA) occurs at higher temperatures for cassava than for waxy maize starch, suggesting that the dispersion level of glycerol is higher in the former. TGA showed that maize starch has a slightly higher thermal stability than cassava starch, while glycerol interacts more strongly with the last one. The WVP was 18% higher in the case of the cassava starch film. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：976 / 982

页数：7

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