Sorption Isotherm and Plasticization Effect of Moisture and Plasticizers in Pea Starch Film

Pea starch films were produced with various plasticizers (glucose, fructose, mannose, sorbitol, and glycerol). Effects of plasticizer content (4.34 to 10.87 mmol/g of dry starch) and storage relative humidity (RH) (11.3% to 75.4%) on moisture content (MC), tensile strength (TS), elongation (E), modu...

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Bibliographic Details
Published in:Journal of food science 2008-09, Vol.73 (7), p.E313-E324
Main Authors: Zhang, Y, Han, J.H
Format: Article
Language:English
Subjects:
Adsorption
Biological and medical sciences
Carbohydrates
desorption
edible film
edible films
Elastic Modulus
Food industries
food quality
Food science
food technology
fructose
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
glucose
glycerol
Glycerol - chemistry
Handling, storage, packaging, transport
Humidity
mannose
mathematical models
mechanical properties
microstructure
Models, Chemical
modulus of elasticity
Moisture content
monosaccharides
Monosaccharides - chemistry
pea starch
peas
Pisum sativum - chemistry
plasticizers
Plasticizers - chemistry
Polymers - chemistry
relative humidity
response surface methodology
sorbitol
Sorbitol - chemistry
sorption isotherms
starch
Starch - chemistry
Starch and starchy product industries
storage conditions
storage technology
Surface Properties
Tensile Strength
Water
water content
water vapor
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Summary:Pea starch films were produced with various plasticizers (glucose, fructose, mannose, sorbitol, and glycerol). Effects of plasticizer content (4.34 to 10.87 mmol/g of dry starch) and storage relative humidity (RH) (11.3% to 75.4%) on moisture content (MC), tensile strength (TS), elongation (E), modulus of elasticity (EM), and water vapor permeability (WVP) were evaluated using response surface methodology. MC was influenced strongly by RH. Glycerol-plasticized films had the highest MC, indicating that water molecules played a more important role in plasticizing starch films. Monosaccharide-plasticized films and polyol-plasticized films had similar TS values. However, monosaccharide-plasticized films had higher E values and lower EM values than polyol-plasticized films, meaning monosaccharides had better efficiency in plasticizing starch films. Recrystallization happened in glucose- and sorbitol-plasticized films when they were stored in high RH. Sorption isotherm studies showed the similar adsorption and desorption profiles for all 3 monosaccharide-plasticized films and a hysteresis. The Flory-Huggius model fitted experimental data best for starch films, while the BET model fitted the data marginally.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2008.00867.x