Journal
STARCH-STARKE
Volume 73, Issue 7-8, Pages -Publisher
WILEY-V C H VERLAG GMBH
DOI: 10.1002/star.202100049
Keywords
cross linking; film formation; Litchi kernel starch; pasting
Categories
Funding
- [R&S/A-1/2016/66-IV/453-479]
Ask authors/readers for more resources
In this study, starch from litchi was extracted and cross-linked with varying sodium trimetaphosphate concentrations. The results showed that increasing the cross-linking agent concentration decreased certain starch properties but improved the film properties significantly.
In this study, starch from a non-conventional source, that is, litchi is extracted and cross-linked (CL) with varying concentrations (1%, 3%, and 5%) of sodium trimetaphosphate (STMP). The starches are characterized for their physicochemical, pasting, rheological, and thermal properties. Bio-films are also prepared from these starches and analyzed for selected barrier and mechanical properties. The results indicate that an increase in cross linking agent concentration resulted in a significant decrease in amylose content, swelling power (SP), and solubility of starches. Peak viscosity (PV) and breakdown viscosity (BV) of CL starches are lower in comparison to native starch. Steady shear properties reveal that magnitudes of yield stress (sigma o) and consistency index (K) decrease upon increase in the concentration of cross linking reagent. CL starches exhibit significantly (p < 0.05) higher transition temperatures than native starch. Native starch film shows water solubility of 43.66% while for films from CL starches, the values ranged between 35.12 and 41.53%. Significant (p < 0.05) reduction in water vapor permeability (WVP) values of CL starch films (1.24-1.52 g m Pa-1 s(-1) m(-2)) is observed in comparison to native (2.32 g m Pa-1 s(-1) m(-2)) starch films. Cross linking significantly improves tensile strength (TS) of films, however, films elongation is lower (14.71-17.97%) than native starch film (19.88%).
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available