کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5512496 1540225 2017 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Performance of high amylose starch-composited gelatin films influenced by gelatinization and concentration
ترجمه فارسی عنوان
عملکرد پلی اتیلن ژلاتین مرکب نشاسته بالا آمیلوز تحت تاثیر ژلاتین کردن و غلظت
کلمات کلیدی
ژلاتین، نشاسته آمیلوز بالا، فیلم خوراکی،
موضوعات مرتبط
علوم زیستی و بیوفناوری بیوشیمی، ژنتیک و زیست شناسی مولکولی زیست شیمی
چکیده انگلیسی

In order to study the impact of starch in film performance, high amylose corn starch was composited in gelatin films under different gelatinization conditions and, in high and low concentrations (10 and 50 wt.%). It was found that hot water gelatinized starch (Gel-Shw) increased film mechanical strength and was dependent upon the starch concentration. The addition of an alkali component to the starch significantly enhanced the swelling of the starch granules and expedited the gelatinization process. Incorporation of starch, especially the alkalized starch (Sha), into the gelatin films decreased film solubility which improved its water resistance and water vapor permeability (WVP). Multiple techniques (DSC, TGA, FT-IR, and XRD) were used to characterize the process and results, including the crosslinking of the dissolved starch molecules and the particles formed from gelatinized starch during retrogradation process, which played an important role in improving the thermal stability of the composited gelatin films. Overall, the starch-gelatin composition provides a potential approach to improve gelatin film performance and benefit its applications in the food industry.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Biological Macromolecules - Volume 94, Part A, January 2017, Pages 258-265
نویسندگان
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