Physical and mechanical properties of starch films: the role of the cross-linking mechanism through iodine binding capacity

Aline Merci

ORCID iD Universidade Estadual de Londrina (UEL) Brasil

Mariana Moraes Góes

ORCID iD Universidade Estadual de Londrina (UEL) Brasil

Suzana Mali

ORCID iD Universidade Estadual de Londrina (UEL) Brasil

Fabio Yamashita

ORCID iD Universidade Estadual de Londrina (UEL) Brasil

Gizilene Maria de Carvalho

ORCID iD Universidade Estadual de Londrina (UEL) Brasil

Resumo

In this study, a better knowledge of the influence of cross-linking mechanism on the mechanical properties of starch films is presented. Thus, waxy starch and cassava starch films, cross-linked with trisodium trimetaphosphate (STMP), were produced and characterized concerning their morphology, transport, and mechanical properties. Starch cross-linking was verified by RAMAN spectroscopy and by iodine binding capacity (IBC) values, which were determined by color analysis of digital images. Although cross-linking affects the morphology and crystallinity of the films, it was not observed a relationship between the mechanism of the cross-linking reaction of the starch chain (amylose-amylopectin and amylopectin-amylopectin) and the transport properties. The lower Young Modulus and IBC value and the higher elongation at break observed for cross-linking cassava starch films relative to control and waxy films indicate that cross-linking mechanism influences the mechanical properties of starch films and should be considered to tailor the final properties of packaging and biobased products.

Palavras-chave


amylose content; cassava starch; chemical modification; mechanical properties; waxy maize starch


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Referências


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DOI: http://dx.doi.org/10.18265/1517-0306a2021id6430

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