| Literature DB >> 25529655 |
Lei Dai1, Chao Qiu1, Liu Xiong1, Qingjie Sun2.
Abstract
Taro starch nanoparticles (TSNPs) obtained by hydrolysis with pullulanase and the recrystallisation of gelatinised starch were used as reinforcing agents in corn starch films. The influence of TSNPs contents (0.5-15%) on the physical, mechanical, thermal, and structural properties of starch films was investigated. An increase in the concentration of TSNPs led to a significant decrease in the water vapour permeability (WVP) of films. The addition of TSNPs increased the tensile strength (TS) of films from 1.11 MPa to 2.87 MPa. Compared with pure starch films, the surfaces of nanocomposite films became uneven. The onset temperature (To) and melting temperature (Tm) of films containing TSNPs were higher than those of pure starch films. The addition of TSNPs improved the thermal stability of starch films.Entities:
Keywords: Films; Mechanical properties; Nanoparticles; Taro starch
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Year: 2014 PMID： 25529655 DOI： 10.1016/j.foodchem.2014.11.005
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514