Extrusion and Characterization of Starch Films

• Published in: Cereal chemistry 2009, Vol.86 (1), p.44-51
• Main Authors: Pushpadass, Heartwin A, Marx, David B, Wehling, Randy L, Hanna, Milford A
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cereal and baking product industries; crystal structure; differential scanning calorimetry; edible films; enthalpy; extrusion; Food industries; functional properties; Fundamental and applied biological sciences. Psychology; gelatinization; glass transition; glycerol; modulus of elasticity; permeability; physical properties; plasticizers; starch; Starch and starchy product industries; stearic acid; temperature; tensile strength; velocity; water; water vapor
• ISSN: 0009-0352; 1943-3638
• DOI: 10.1094/CCHEM-86-1-0044

Starch plasticized with water, glycerol, and stearic acid was extruded and sheeted into films 0.4-0.6 mm thick. The ingredients were extruded in a conical twin-screw extruder at a temperature profile of 50-120-120-120°C and a screw speed of 45 rpm. The effects of glycerol, water, and stearic acid on selected physical and functional properties of the films were studied. The tensile strength, tensile strain at break, and Young's modulus were 0.23-2.91 MPa, 45.79-90.83%, and 2.89-37.94 MPa, respectively. Differential scanning calorimetry thermograms exhibited two glass transitions and multiple melting endotherms, including that of amylose-lipid complexes formed during extrusion. The enthalpy of gelatinization of starch in the extruded films was 0.7-4.1 J/g and was dependent largely on the plasticizer content. Fourier-transform infrared spectra revealed significant interactions between the starch and plasticizer but the peaks shifted to higher wave numbers with increasing glycerol content. During extrusion in the presence of glycerol, the A-type crystalline structure of starch was transformed to B-type. It also was observed that the V(h) crystallinity increased with increase in glycerol content due to tight packing of starch chains. The water vapor permeabilities of the starch films were 12.3-19.9 g·mm/hr·m2·kPa.