Artículos de revistas
Mechanical properties, hydrophilicity and water activity of starch-gum film: effect of additives and deacetylated xanthan gum
Food Hydrocolloids. Oxford: Elsevier B.V., v. 19, n. 2, p. 341-349, 2005.
Universidade Estadual de Campinas (UNICAMP)
Instituto de Tecnologia de Alimentos (ITAL)
Universidade Estadual Paulista (UNESP)
3M do Brasil Ltda
The effect of deacetylated xanthan gum, additives (sucrose, soybean oil, sodium phosphate and propylene glycol) and pH modifications on mechanical properties, hydrophilicity and water activity of cassava starch-xanthan gum films has been studied. Sucrose addition resulted in the highest effect observed on cassava starch films elongation at break. The deacetylated xanthan gum had higher effect on elongation at break when comparing to the acetylated gum, although both gums presented an inferior effect in relation to the obtained with sucrose. However, when comparing to the control and PVC films, lower tensile strength resistance values were observed when adding sucrose. Increased water activity was observed for films added with sucrose, thus, increasing the material biodegradation. Sucrose and deacetylated xanthan gum addition resulted in a slight hydrophilicity increase. (C) 2004 Elsevier Ltd. All rights reserved.