Physicochemical characterization of starch based films

dc.creatorBertuzzi, Maria Alejandra
dc.creatorArmada de Romano, Margarita
dc.creatorGottifredi, Juan Carlos Agustin
dc.date.accessioned2018-12-21T14:09:53Z
dc.date.accessioned2022-10-15T16:27:55Z
dc.date.available2018-12-21T14:09:53Z
dc.date.available2022-10-15T16:27:55Z
dc.date.created2018-12-21T14:09:53Z
dc.date.issued2007-09
dc.identifierBertuzzi, Maria Alejandra; Armada de Romano, Margarita; Gottifredi, Juan Carlos Agustin; Physicochemical characterization of starch based films; Elsevier; Journal of Food Engineering; 82; 1; 9-2007; 17-25
dc.identifier0260-8774
dc.identifierhttp://hdl.handle.net/11336/66895
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4409157
dc.description.abstractIn the present study, high amylose corn starch (HACS) based films were obtained with a low temperature method consisted on reduce gelatinization temperature by an alkaline pretreatment of starch. Effects of film composition and preparation method on film properties were investigated to identify HACS film elaboration conditions to improve film properties. Rheological behavior of film-forming solutions is reported. Films were physical and chemically characterized through film solubility in water, water sorption isotherms, opacity and crystallinity of films. Film forming suspensions show pseudoplastic and thixotropic behavior. Apparent viscosity of film forming gel increases exponentially with HACS concentration and Arrhenius law adequately represents variation with temperature. Alkaline treatment time of HACS previous to gelatinization, also affects film properties. It was found that film solubility and opacity decrease while crystallinity increases although it reaches an asymptotic value after treatment time of 60 min. Above 30% of glycerol, an increase in plasticizer content conduces to a looser network, as a result film opacity and water sorption increase. © 2007 Elsevier Ltd. All rights reserved.
dc.languageeng
dc.publisherElsevier
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.jfoodeng.2006.12.016
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877407000246
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectCRYSTALLINITY
dc.subjectFILM SOLUBILITY
dc.subjectOPACITY
dc.subjectRHEOLOGICAL BEHAVIOR
dc.subjectSTARCH FILMS
dc.subjectWATER SOLUBILITY
dc.titlePhysicochemical characterization of starch based films
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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