期刊
CARBOHYDRATE POLYMERS
卷 111, 期 -, 页码 543-555出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2014.04.075
关键词
Amylose; Amylopectin; Rice bran; Starch film; Storage; Microstructure
资金
- Spanish Ministerio de Economia y Competitividad [AGL2010-20694]
- FEDER
- Spanish Ministerio de Educacion, Cultura y Deporte for the FPU grant
The influence of the amylose:amylopectin ratio on the properties of pea, potato and cassava starch films and the effect of the incorporation of rice bran of two different particle sizes were studied. The structural, mechanical, optical and barrier properties of the films were analyzed after 1 and 5 weeks. The high content of amylose gave rise to stiffer, more resistant to fracture, but less stretchable films, with lower oxygen permeability and greater water binding capacity. Although no changes in the water vapour permeability values of the films were observed during storage, their oxygen permeability decreased. Throughout storage, films became stiffer, more resistant to break, but less stretchable. Rice bran with the smallest particles improved the elastic modulus of the films, especially in high amylose content films, but reduced the film stretchability and its barrier properties, due to the enhancement of the water binding capacity and the introduction of discontinuities. (C) 2014 Elsevier Ltd. All rights reserved.
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