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標題: Mechanical and water vapor barrier properties of tapioca starch/decolorized hsian-tsao leaf gum films in the presence of plasticizer
作者: Chen, C.H.
Lai, L.S.
關鍵字: decolorized hsian-tsao leaf gum;tapioca starch;edible films;mechanical properties;permeability;glass transition temperature;yam starch films;mesona-procumbens hemsl;edible films;physical-properties;tensile properties;composite systems;mixed;system;coatings;glycerol;methylcellulose
Project: Food Hydrocolloids
期刊/報告no:: Food Hydrocolloids, Volume 22, Issue 8, Page(s) 1584-1595.
The objectives of this research were to examine the mechanical and water vapor barrier properties of the starch/decolorized hsian-tsao leaf gum (dHG) films as a function of dHG and glycerol concentration. Edible film-forming solutions were prepared by mixing tapioca starch with dHG at different starch/dHG ratios to make a total solid content of 2%. In total, 15-40% glycerol was then added based on the dry film matter. Starch/dHG films were obtained by casting. It was found that the puncture strength, tensile strength, and modulus as well as the inverse of relaxation coefficient of starch/dHG films pronouncedly increased with increasing dHG, accompanied with a decreasing tendency in puncture deformation and tensile strain at break. Such results implied that starch interacted with dHG synergistically, resulting in the formation of a new network to improve the mechanical properties of tapioca starch/dHG films. Mechanical strengths of starch/dHG films decreased and water vapor permeability (WVP) at 75% RH increased with increasing glycerol concentration. However, the plasticizing effect of glycerol became less significant at high dHG concentration, particularly for the puncture deformation and tensile strain at break of the films. Water sorption isotherm results indicated that significant water sorption would only occur at high water activity (about 0.75), and generally became more pronounced with increasing glycerol and dHG concentration, but to a lesser extent for the latter. Dynamic mechanical analysis revealed that the major glass transition of starch/dHG films occurred at about -50 degrees C. (c) 2007 Elsevier Ltd. All rights reserved.
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2007.11.006
Appears in Collections:食品暨應用生物科技學系

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