Relationships among the Composition and Physicochemical Properties of Starches with the Characteristics of Their Films

The physical, molecular, and functional properties of corn, cassava, and yam starches were related to the film properties of these starches. Corn, cassava, and yam starches contained 25%, 19%, and 30% amylose, respectively. Amylose from yam starch showed the smallest molecular weight among the starc...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2004-12, Vol.52 (25), p.7720-7725
Main Authors: Mali, Suzana, Karam, Laura Beatriz, Ramos, Luiz Pereira, Grossmann, Maria Victória E
Format: Article
Language:English
Subjects:
amylopectin
Amylopectin - analysis
amylose
Amylose - analysis
Biological and medical sciences
carbohydrate composition
cassava starch
Cereal and baking product industries
Chemical Phenomena
Chemistry, Physical
corn starch
Dioscorea - chemistry
films (materials)
flexibility
Food industries
Food Packaging - instrumentation
Fundamental and applied biological sciences. Psychology
glycerol
Manihot - chemistry
mechanical properties
molecular weight
optical properties
packaging materials
Plasticizers
Polymers - chemistry
starch
Starch - chemistry
Starch and starchy product industries
strength (mechanics)
transparency
yam starch
yams
Zea mays - chemistry
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Summary:The physical, molecular, and functional properties of corn, cassava, and yam starches were related to the film properties of these starches. Corn, cassava, and yam starches contained 25%, 19%, and 30% amylose, respectively. Amylose from yam starch showed the smallest molecular weight among the starches and amylopectin from corn starch the smallest molecular weight. Cassava starch presented a higher amylopectin content, and its gels and films were less strong, more transparent, and more flexible than corn and yam films. Plasticized films of the three starches were more flexible, with a higher strain and lower stress at break when the glycerol content increased. Unplasticized films were brittle and had water vapor permeability values ranging from 6.75 × 10-10 to 8.33 × 10-10 g m-1 s-1 Pa-1. These values decreased when the glycerol content reached 20 g/100 g of starch because a more compact structure was formed. Then, at a glycerol content of 40 g/100 g of starch, the WVP increased because the film matrixes became less dense. Keywords: Corn; cassava; yam; mechanical properties
ISSN:0021-8561
1520-5118
DOI:10.1021/jf049225+