Effect of sugar on starch edible film properties: plasticized effect

Journal of Food Science and Technology
Thongkorn Ploypetchara, Shoichi Gohtani

Abstract

The effect of some sugars (maltose, sucrose, and d-allulose) on different starch sources (normal corn, normal rice, waxy corn and waxy rice) to produce edible film was studied. Films were prepared using 3% (w/w) starch and 20% (w/w) sugar as a plasticizer. The relative crystallinity of films increased with addition of sugars and extended storage. The thickness of films was increased with addition of sugar. The morphology of films surface became homogeneous with sugars. Sugars decreased breaking stress and increased breaking strain immediately after preparation and during storage. The flow behavior of all the starch film suspensions showed shear-thinning properties determined using the Power law model. The apparent viscosity of the suspensions changed during the drying process resulting from the added sugar and starch type. Adding sugar as a plasticizer showed different effects on the crystallization, the thickness, the morphology of the film surface, the mechanical properties of the film and the flow behavior during drying. Both types of sugar and starch that could interact and inhibited starch chain mobility due to size of sugar, hydroxyl group, and hydrogen bond.

References

Jun 1, 1997·Trends in Biotechnology·J J van Soest, J F Vliegenthart
Feb 11, 2011·Chemistry Central Journal·Wirongrong TongdeesoontornPornchai Rachtanapun
Nov 13, 2014·Journal of Food Science·Siwaporn O'CharoenMasahiro Ogawa
Jun 14, 2017·International Journal of Biological Macromolecules·Bahareh SaberiCostas E Stathopoulos

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Citations

Apr 14, 2020·Journal of Food Science·Thongkorn Ploypetchara, Shoichi Gohtani
Jul 31, 2020·Journal of Food Science and Technology·Elahe Saravani PakMohammad Ali Najafi

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