Properties and ageing behaviour of pea starch films as affected by blend with poly(vinyl alcohol)

被引：152

作者：

Cano, A. ^{[1
]}

Fortunati, E. ^{[2
]}

Chafer, M. ^{[1
]}

Kenny, J. M. ^{[2
,3
]}

Chiralt, A. ^{[1
]}

Gonzalez-Martinez, C. ^{[1
]}

机构：

[1] Univ Politecn Valencia, Inst Ingn Alimentos Desa, E-46022 Valencia, Spain

[2] Univ Perugia, UdR INSTM, Mat Engn Ctr, I-05100 Terni, Italy

[3] CSIC, Inst Polymer Sci & Technol, E-28006 Madrid, Spain

来源：

FOOD HYDROCOLLOIDS | 2015年 / 48卷

关键词：

Crystallization; Glass transitions; Mechanical properties; Water vapour permeability; Microstructure; Polymer blends; PHYSICAL-PROPERTIES; COMPOSITE FILMS; MECHANICAL-PROPERTIES; POTATO STARCH; CELLULOSE; AMYLOSE; GELATINIZATION; MORPHOLOGY; BARRIER;

D O I：

10.1016/j.foodhyd.2015.01.008

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Pea starch (S) and poly(vinyl alcohol) (PVA) blends with different ratios were produced in order to elucidate the possible advantages of blend films to overcome the common drawbacks of starch films. Starch, poly(vinyl alcohol) and blends (S: PVA ratios of 2:1, 1:1 and 1:2) were obtained by casting and microstructure and thermal behaviour were characterized. Moreover, barrier, mechanical and optical properties were evaluated after 1 and 5 storage weeks at 25 degrees C and 53% relative humidity in order to study the effect of poly(vinyl alcohol) on the ageing process of starch. The incorporation of PVA into pea starch films implied the formation of interpenetrated networks of both incompatible polymers with partial solubilisation. S-PVA blend films were much more extensible and stable during storage, with improved water barrier properties and reduced water sorption capacity especially when the S: PVA ratio were 1:1 and 1:2. Starch-poly(vinyl alcohol) blend films are environmentally friendly, low cost materials, with good functional properties. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：84 / 93

页数：10

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