Properties of baked foams from citric acid modified cassava starch and native cassava starch blends

被引：87

作者：

Pornsuksomboon, Kanlaya ^{[1
]}

Hollo, Berta Barta ^{[2
]}

Szecsenyi, Katalin Meszaos ^{[2
]}

Kaewtatip, Kaewta ^{[1
]}

机构：

[1] Prince Songkla Univ, Fac Sci, Dept Mat Sci & Technol, Hat Yai 90112, Songkhla, Thailand

[2] Univ Novi Sad, Dept Chem Biochem & Environm Protect, Novi Sad 21000, Serbia

来源：

CARBOHYDRATE POLYMERS | 2016年 / 136卷

关键词：

Foam; Starch; Citric acid; Thermal stability; Density; MECHANICAL-PROPERTIES; FIBER; FILMS;

D O I：

10.1016/j.carbpol.2015.09.019

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Starch foams from native cassava starch (NS) and citric acid modified cassava starch (CNS) were prepared using baking processes with blend ratios of 80120, 60140, 50150,40160 and 20180. The density, thickness, morphology, thermal stability and water absorption of the NS, CNS and blended starch foams were determined. The ratio of the two starch components had a significant influence on the density and thickness of the blended starch foams. All blended starch foams showed good water resistance. Moreover, the morphology of the blended starch foam with the NS/CNS ratio of 50150 showed a more ordered distribution of cell sizes with thicker cell walls than for the NS and CNS foams. The thermal stability of the blended starch foams was somewhat lower than the stability of the NS foam but not to the extent that it affected any potential practical applications. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：107 / 112

页数：6

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