Sucrose and inverted sugar as plasticizer. Effect on cassava starch-gelatin film mechanical properties, hydrophilicity and water activity

被引：79
作者：
Veiga-Santos, P. [1 ]
Oliveira, L. M.
Cereda, M. P.
Scamparini, A. R. P.
机构：
[1] Univ Fed Bahia, POLI, BR-40210730 Salvador, BA, Brazil
[2] ITAL, CETEA, BR-13073001 Campinas, SP, Brazil
[3] Univ Catolica Dom Bosco, CeTeAgro, BR-79117900 Campo Grande, MS, Brazil
[4] Univ Estadual Campinas, FEA, DCA, BR-13081970 Campinas, SP, Brazil
来源：
FOOD CHEMISTRY | 2007年 / 103卷 / 02期
关键词：
bio-based films; additives; plasticizer; characterization;
D O I：
10.1016/j.foodchem.2006.07.048
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effect of sucrose and inverted sugar as plasticisers on mechanical properties, hydrophilicity and water activity of cassava starch films has been studied. Other additives (gelatin, soybean oil, sodium phosphate and propylene glycol) and pH effect have also been investigated. using the same parameters. Sucrose addition resulted in the highest effect observed on cassava starch films elongation at break, however inverted sugar also had a great effect on this property. The addition of plasticiser and acidic pH increased film water absorption kinesis, while cassava starch concentration had the opposite effect. (c) 2006 Elsevier Ltd. All rights reserved.
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收藏
页码：255 / 262
页数：8
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