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

Autores

DOI:

https://doi.org/10.18265/1517-0306a2021id6430

Palavras-chave:

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

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.

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Publicado

10-07-2023

Como Citar

MERCI, A.; GÓES, M. M.; MALI, S.; YAMASHITA, F.; CARVALHO, G. M. de. Physical and mechanical properties of starch films: the role of the cross-linking mechanism through iodine binding capacity. Revista Principia, [S. l.], v. 60, n. 3, p. 855–873, 2023. DOI: 10.18265/1517-0306a2021id6430. Disponível em: https://periodicos.ifpb.edu.br/index.php/principia/article/view/6430. Acesso em: 22 fev. 2025.

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v. 60 n. 3 (2023)

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Química

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