Physicochemical characterization of starch based films

Autores
Bertuzzi, Maria Alejandra; Armada de Romano, Margarita; Gottifredi, Juan Carlos Agustin
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In the present study, high amylose corn starch (HACS) based films were obtained with a low temperature method consisted on reduce gelatinization temperature by an alkaline pretreatment of starch. Effects of film composition and preparation method on film properties were investigated to identify HACS film elaboration conditions to improve film properties. Rheological behavior of film-forming solutions is reported. Films were physical and chemically characterized through film solubility in water, water sorption isotherms, opacity and crystallinity of films. Film forming suspensions show pseudoplastic and thixotropic behavior. Apparent viscosity of film forming gel increases exponentially with HACS concentration and Arrhenius law adequately represents variation with temperature. Alkaline treatment time of HACS previous to gelatinization, also affects film properties. It was found that film solubility and opacity decrease while crystallinity increases although it reaches an asymptotic value after treatment time of 60 min. Above 30% of glycerol, an increase in plasticizer content conduces to a looser network, as a result film opacity and water sorption increase. © 2007 Elsevier Ltd. All rights reserved.
Fil: Bertuzzi, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Armada de Romano, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Gottifredi, Juan Carlos Agustin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Materia
Crystallinity
Film Solubility
Opacity
Rheological Behavior
Starch Films
Water Solubility
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/66895
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/66895
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Physicochemical characterization of starch based filmsBertuzzi, Maria AlejandraArmada de Romano, MargaritaGottifredi, Juan Carlos AgustinCrystallinityFilm SolubilityOpacityRheological BehaviorStarch FilmsWater Solubilityhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2In the present study, high amylose corn starch (HACS) based films were obtained with a low temperature method consisted on reduce gelatinization temperature by an alkaline pretreatment of starch. Effects of film composition and preparation method on film properties were investigated to identify HACS film elaboration conditions to improve film properties. Rheological behavior of film-forming solutions is reported. Films were physical and chemically characterized through film solubility in water, water sorption isotherms, opacity and crystallinity of films. Film forming suspensions show pseudoplastic and thixotropic behavior. Apparent viscosity of film forming gel increases exponentially with HACS concentration and Arrhenius law adequately represents variation with temperature. Alkaline treatment time of HACS previous to gelatinization, also affects film properties. It was found that film solubility and opacity decrease while crystallinity increases although it reaches an asymptotic value after treatment time of 60 min. Above 30% of glycerol, an increase in plasticizer content conduces to a looser network, as a result film opacity and water sorption increase. © 2007 Elsevier Ltd. All rights reserved.Fil: Bertuzzi, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Armada de Romano, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Gottifredi, Juan Carlos Agustin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaElsevier2007-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/66895Bertuzzi, Maria Alejandra; Armada de Romano, Margarita; Gottifredi, Juan Carlos Agustin; Physicochemical characterization of starch based films; Elsevier; Journal of Food Engineering; 82; 1; 9-2007; 17-250260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2006.12.016info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877407000246info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:44:50Zoai:ri.conicet.gov.ar:11336/66895instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:44:51.218CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Physicochemical characterization of starch based films
title Physicochemical characterization of starch based films
spellingShingle Physicochemical characterization of starch based films
Bertuzzi, Maria Alejandra
Crystallinity
Film Solubility
Opacity
Rheological Behavior
Starch Films
Water Solubility
title_short Physicochemical characterization of starch based films
title_full Physicochemical characterization of starch based films
title_fullStr Physicochemical characterization of starch based films
title_full_unstemmed Physicochemical characterization of starch based films
title_sort Physicochemical characterization of starch based films
dc.creator.none.fl_str_mv Bertuzzi, Maria Alejandra
Armada de Romano, Margarita
Gottifredi, Juan Carlos Agustin
author Bertuzzi, Maria Alejandra
author_facet Bertuzzi, Maria Alejandra
Armada de Romano, Margarita
Gottifredi, Juan Carlos Agustin
author_role author
author2 Armada de Romano, Margarita
Gottifredi, Juan Carlos Agustin
author2_role author
author
dc.subject.none.fl_str_mv Crystallinity
Film Solubility
Opacity
Rheological Behavior
Starch Films
Water Solubility
topic Crystallinity
Film Solubility
Opacity
Rheological Behavior
Starch Films
Water Solubility
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In the present study, high amylose corn starch (HACS) based films were obtained with a low temperature method consisted on reduce gelatinization temperature by an alkaline pretreatment of starch. Effects of film composition and preparation method on film properties were investigated to identify HACS film elaboration conditions to improve film properties. Rheological behavior of film-forming solutions is reported. Films were physical and chemically characterized through film solubility in water, water sorption isotherms, opacity and crystallinity of films. Film forming suspensions show pseudoplastic and thixotropic behavior. Apparent viscosity of film forming gel increases exponentially with HACS concentration and Arrhenius law adequately represents variation with temperature. Alkaline treatment time of HACS previous to gelatinization, also affects film properties. It was found that film solubility and opacity decrease while crystallinity increases although it reaches an asymptotic value after treatment time of 60 min. Above 30% of glycerol, an increase in plasticizer content conduces to a looser network, as a result film opacity and water sorption increase. © 2007 Elsevier Ltd. All rights reserved.
Fil: Bertuzzi, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Armada de Romano, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Gottifredi, Juan Carlos Agustin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
description In the present study, high amylose corn starch (HACS) based films were obtained with a low temperature method consisted on reduce gelatinization temperature by an alkaline pretreatment of starch. Effects of film composition and preparation method on film properties were investigated to identify HACS film elaboration conditions to improve film properties. Rheological behavior of film-forming solutions is reported. Films were physical and chemically characterized through film solubility in water, water sorption isotherms, opacity and crystallinity of films. Film forming suspensions show pseudoplastic and thixotropic behavior. Apparent viscosity of film forming gel increases exponentially with HACS concentration and Arrhenius law adequately represents variation with temperature. Alkaline treatment time of HACS previous to gelatinization, also affects film properties. It was found that film solubility and opacity decrease while crystallinity increases although it reaches an asymptotic value after treatment time of 60 min. Above 30% of glycerol, an increase in plasticizer content conduces to a looser network, as a result film opacity and water sorption increase. © 2007 Elsevier Ltd. All rights reserved.
publishDate 2007
dc.date.none.fl_str_mv 2007-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/66895
Bertuzzi, Maria Alejandra; Armada de Romano, Margarita; Gottifredi, Juan Carlos Agustin; Physicochemical characterization of starch based films; Elsevier; Journal of Food Engineering; 82; 1; 9-2007; 17-25
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/66895
identifier_str_mv Bertuzzi, Maria Alejandra; Armada de Romano, Margarita; Gottifredi, Juan Carlos Agustin; Physicochemical characterization of starch based films; Elsevier; Journal of Food Engineering; 82; 1; 9-2007; 17-25
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2006.12.016
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877407000246
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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