Performance of high amylose starch-composited gelatin films influenced by gelatinization and concentration

被引：98
作者：
Wang, Wenhang [1 ,2 ]
Wang, Kun [1 ,2 ]
Xiao, Jingdong [1 ,2 ]
Liu, Yaowei [1 ,2 ]
Zhao, Yana [1 ,2 ]
Liu, Anjun [1 ,2 ]
机构：
[1] Tianjin Univ Sci & Technol, Coll Food Engn & Biotechnol, Key Lab Food Nutr & Safety, Minist Educ, Tianjin 300457, Peoples R China
[2] Tianjin Food Safety & Low Carbon Mfg Collaborat I, Tianjin 300457, Peoples R China
来源：
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2017年 / 94卷
基金：
国家高技术研究发展计划(863计划);
关键词：
Gelatin; High amylose starch; Edible film; WATER-VAPOR PERMEABILITY; RHEOLOGICAL PROPERTIES; PHYSICAL-PROPERTIES; POTATO STARCH; EDIBLE FILMS; MECHANICAL-PROPERTIES; RICE STARCH; CORN STARCH; MONTMORILLONITE; PLASTICIZERS;
D O I：
10.1016/j.ijbiomac.2016.10.014
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
In order to study the impact of starch in film performance, high amylose corn starch was composited in gelatin films under different gelatinization conditions and, in high and low concentrations (10 and 50 wt.%). It was found that hot water gelatinized starch (Gel-Shw) increased film mechanical strength and was dependent upon the starch concentration. The addition of an alkali component to the starch significantly enhanced the swelling of the starch granules and expedited the gelatinization process. Incorporation of starch, especially the alkalized starch (Sha), into the gelatin films decreased film solubility which improved its water resistance and water vapor permeability (WVP). Multiple techniques (DSC, TGA, FT-IR, and XRD) were used to characterize the process and results, including the crosslinking of the dissolved starch molecules and the particles formed from gelatinized starch during retrogradation process, which played an important role in improving the thermal stability of the composited gelatin films. Overall, the starch-gelatin composition provides a potential approach to improve gelatin film performance and benefit its applications in the food industry. (C) 2016 Elsevier B.V. All rights reserved.
引用
收藏
页码：258 / 265
页数：8
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