Plasticization of pea starch films with monosaccharides and polyols

Monosaccharides have several hydroxyl groups and a compatible structure with starch polymers result, ing in effective plasticization in starch films. Two, groups of plasticizers (polyols and monosaccharides) used were to compare their plasticizing efficiency. Fructose, glucose, mannose, galactose, glycerol, sorbitol, ethylene and maltitol were selected at 13.031 mmol per 100 g of pea starch-Edible starch films were, produced after, It, gelatinization and dehydration of the 3% starch dispersion. The microstructure, attenuated total reflection foorier transform infrared (OR-FTIR) characteristics, thickness,, moisture content, tensile strength, modulus of elastic elongation-at-break, water vapor permeability, and transparency of films were determined. Microstructure film solutions showed that some swollen starch granules and their remnants existed in the film. Compared to the FTIR more water molecules were attracted around starch polymer chains. Ethers were produced in glycerol-plasticized films. Monosaccharide-plasticized films were comparable to the polyol-plasticized films in tensile test, but more resistant in moisture permeation than the polyol-plasticized films. It was assumed that the structural compatibility of monosaccharides with starch might result in denser polymer plasticlzer complex, smaller size of free volume, and, less segmental motions of starch chains. In conclusion, monosaccharides were identified as effective plasticizers for starch film.