Correlation between chain structures of corn starch and properties of its film prepared at different degrees of disorganization

This study investigated the relationship between the chain structure of corn starch and the properties of corn starch-based films formed with starch pastes with different degrees of disorganization (70, 80, and 90 degrees C). The degree of gelatinization, chain length distribution, amylose content, and molecular weight of the corn starch were determined by the water absorption index, ion chromatography, spectrophotometry, and gel chromatog-raphy, respectively. The thickness, surface roughness, solubility, water content, water vapor permeability, me-chanical properties, and maximum thermal degradation rate of corn starch-based films formed with starch pastes with different degrees of disorganization were evaluated. The moisture content, thickness and surface roughness of films formed with the starch pastes decreased. At the same time, the solubility, elongation at break, water vapor permeability, and molecular weight distribution increased with increasing heat treatment temperature. The maximum thermal degradation rate and tensile strength of the corn starch-based films formed with the starch pastes decreased with increasing heat treatment temperature. The gradual decrease in the amylose content of corn starch-based films formed with starch paste with increasing heat treatment temperature led to a change in the performance of the corn starch-based films.

Automated summary

This study explored the relationship between the chain structure of corn starch and the properties of corn starch-based films. The degree of gelatinization, chain length distribution, amylose content, and molecular weight of the corn starch were determined. The films formed with starch pastes showed changes in thickness, surface roughness, solubility, water content, water vapor permeability, mechanical properties, and maximum thermal degradation rate with increasing heat treatment temperature. The decrease in amylose content led to a change in the performance of the corn starch-based films.