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Wang Y, Ju J, Diao Y, Zhao F, Yang Q. The application of starch-based edible film in food preservation: a comprehensive review. Crit Rev Food Sci Nutr 2024:1-34. [PMID: 38712440 DOI: 10.1080/10408398.2024.2349735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/08/2024]
Abstract
Using renewable resources for food packaging not only helps reduce our dependence on fossil fuels but also minimizes the environmental impact associated with traditional plastics. Starch has been a hot topic in the field of current research because of its low cost, wide source and good film forming property. However, a comprehensive review in this field is still lacking. Starch-based films offer a promising alternative for sustainable packaging in the food industry. The present paper covers various aspects such as raw material sources, modification methods, and film formation mechanisms. Understanding the physicochemical properties and potential commercial applications is crucial for bridging the gap between research and practical implementation. Finally, the application of starch-based films in the food industry is discussed in detail. Different modifications of starch can improve the mechanical and barrier properties of the films. The addition of active substances to starch-based films can endow them with more functions. Therefore, these factors should be better investigated and optimized in future studies to improve the physicochemical properties and functionality of starch-based films. In summary, this review provides comprehensive information and the latest research progress of starch-based films in the food industry.
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Affiliation(s)
- Yihui Wang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Jian Ju
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Yuduan Diao
- Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Science
| | - Fangyuan Zhao
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Qingli Yang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
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Tong C, Ma Z, Chen H, Gao H. Toward an understanding of potato starch structure, function, biosynthesis, and applications. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023] Open
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Zhao X, Hofvander P, Andersson M, Andersson R. Internal structure and thermal properties of potato starches varying widely in amylose content. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Wang B, Zhang G, Yan S, Xu X, Wang D, Cui B, Abd El-Aty AM. Correlation between chain structures of corn starch and properties of its film prepared at different degrees of disorganization. Int J Biol Macromol 2023; 226:580-587. [PMID: 36526058 DOI: 10.1016/j.ijbiomac.2022.12.084] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 10/06/2022] [Accepted: 12/09/2022] [Indexed: 12/14/2022]
Abstract
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 °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 chromatography, respectively. The thickness, surface roughness, solubility, water content, water vapor permeability, mechanical 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.
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Affiliation(s)
- Bin Wang
- Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Guixin Zhang
- Zibo Institute for Food and Drug Control,Zibo 255086, China
| | - Shouxin Yan
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Xin Xu
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Deyin Wang
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Bo Cui
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| | - A M Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt; Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey.
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Jayarathna S, Andersson M, Andersson R. Recent Advances in Starch-Based Blends and Composites for Bioplastics Applications. Polymers (Basel) 2022; 14:4557. [PMID: 36365555 PMCID: PMC9657003 DOI: 10.3390/polym14214557] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/20/2022] [Accepted: 10/23/2022] [Indexed: 09/10/2023] Open
Abstract
Environmental pollution by synthetic polymers is a global problem and investigating substitutes for synthetic polymers is a major research area. Starch can be used in formulating bioplastic materials, mainly as blends or composites with other polymers. The major drawbacks of using starch in such applications are water sensitivity and poor mechanical properties. Attempts have been made to improve the mechanical properties of starch-based blends and composites, by e.g., starch modification or plasticization, matrix reinforcement, and polymer blending. Polymer blending can bring synergetic benefits to blends and composites, but necessary precautions must be taken to ensure the compatibility of hydrophobic polymers and hydrophilic starch. Genetic engineering offers new possibilities to modify starch inplanta in a manner favorable for bioplastics applications, while the incorporation of antibacterial and/or antioxidant agents into starch-based food packaging materials brings additional advantages. In conclusion, starch is a promising material for bioplastic production, with great potential for further improvements. This review summarizes the recent advances in starch-based blends and composites and highlights the potential strategies for overcoming the major drawbacks of using starch in bioplastics applications.
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Affiliation(s)
- Shishanthi Jayarathna
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Box 7015, SE-750 07 Uppsala, Sweden
| | - Mariette Andersson
- Department of Plant Breeding, Swedish University of Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden
| | - Roger Andersson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Box 7015, SE-750 07 Uppsala, Sweden
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Enzymatic synthesis of wet-resistant lignosulfonate-starch adhesives. N Biotechnol 2022; 69:49-54. [PMID: 35339699 DOI: 10.1016/j.nbt.2022.03.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 03/09/2022] [Accepted: 03/20/2022] [Indexed: 11/23/2022]
Abstract
This work describes a new method for improving the properties, mainly the wet-resistance, of starch-based adhesives using enzymatically polymerized lignosulfonates. A correlation of viscosity with molecular weight was found, allowing simple control of enzymatic polymerization of lignosulfonates. Incorporation of lignosulfonates polymerized from 29 kDa to > 4500 kDa using laccase led to a considerable increase in wet-resistance (from 15 to 20 min for the laminating glue and from 150 to 1200 min for the bag glue) while not affecting (for the laminating glue) or even improving the bonding time (from 80 to 60 s for the bag glue). Finally, the effect of active laccase in the final adhesive was investigated by enzymatic inactivation using NaN3 before formulation of the glue, as well as by extra laccase addition. In conclusion, this study shows that enzymatically polymerized lignosulfonate is a robust strategy for improving wet resistance of starch-based adhesives.
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Song HG, Choi I, Lee JS, Chang Y, Yoon CS, Han J. Whey protein isolate coating material for high oxygen barrier properties: A scale-up study from laboratory to industrial scale and its application to food packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Rachtanapun P, Homsaard N, Kodsangma A, Leksawasdi N, Phimolsiripol Y, Phongthai S, Khemacheewakul J, Seesuriyachan P, Chaiyaso T, Chotinan S, Jantrawut P, Ruksiriwanich W, Wangtueai S, Sommano SR, Tongdeesoontorn W, Jantanasakulwong K. Effect of Egg-Coating Material Properties by Blending Cassava Starch with Methyl Celluloses and Waxes on Egg Quality. Polymers (Basel) 2021; 13:polym13213787. [PMID: 34771344 PMCID: PMC8587928 DOI: 10.3390/polym13213787] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 10/26/2021] [Accepted: 10/29/2021] [Indexed: 11/25/2022] Open
Abstract
An egg-coating material was developed to extend the shelf-life and freshness of eggs by blending cassava starch (CS) with gelling agents and waxes. The effects of the properties of this egg coating on egg quality were investigated. Hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC), beeswax, and paraffin wax were used. CS blended with low-molecular-weight paraffin (Paraffin(L)) and CMC coating material displayed a tensile strength of 4 MPa, 34% elongation at break, 0.0039 g day−1 m−2 water vapor permeability, and a water contact angle of 89° at 3 min. Eggs coated with CS/CMC/Paraffin(L) solutions had a Haugh unit value of 72 (AA grade) and exhibited a weight loss of 2.4% in 4 weeks. CMC improved the compatibility of CS and Paraffin(L). This improvement and the hydrophobicity of Paraffin(L) provided suitable mechanical and water-resistance properties to the coating material that helped to maintain the quality of the coated AA-grade eggs with low weight loss for 4 weeks.
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Affiliation(s)
- Pornchai Rachtanapun
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
| | - Nattagarn Homsaard
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
| | - Araya Kodsangma
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
| | - Noppol Leksawasdi
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
| | - Yuthana Phimolsiripol
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
| | - Suphat Phongthai
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
| | - Julaluk Khemacheewakul
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
| | - Phisit Seesuriyachan
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
| | - Thanongsak Chaiyaso
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
| | - Suwit Chotinan
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
- Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Pensak Jantrawut
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Warintorn Ruksiriwanich
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sutee Wangtueai
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand
| | - Sarana Rose Sommano
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
- Plant Bioactive Compound Laboratory (BAC), Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | | | - Kittisak Jantanasakulwong
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
- Correspondence: ; Tel.: +66-(0)53948274; Fax: +66-(0)53948230
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10
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Song HG, Choi I, Lee JS, Chung MN, Yoon CS, Han J. Comparative study on physicochemical properties of starch films prepared from five sweet potato (Ipomoea batatas) cultivars. Int J Biol Macromol 2021; 189:758-767. [PMID: 34419545 DOI: 10.1016/j.ijbiomac.2021.08.106] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 06/11/2021] [Accepted: 08/13/2021] [Indexed: 10/20/2022]
Abstract
Five different sweet potato (Ipomoea batatas) cultivars (Daeyumi, Gogeonmi, Sincheonmi [SCM], Singeonmi, and Sinyulmi [SYM]) were used to extract sweet potato starch (SPS) for developing starch-based films. After the chemical composition and amylose contents of all SPSs were evaluated, the morphological, moisture, mechanical, and barrier properties of the SPS-based films were investigated. As one of the film characteristics, the X-ray diffractograms revealed that the SCM-based film with the highest amylose content (26.34%) had the highest relative crystallinity (24.31%). The SCM-based film also showed higher tensile strength (3.05-fold) and elastic modulus (2.38-fold) than the SYM-based film with the lowest amylose content (21.84%). The water vapor and oxygen permeabilities of the SPS-based films were negatively correlated with the amylose content. Thus, the SCM-based film was less permeable for water vapor (3.16-fold) and oxygen (1.81-fold) than the SYM-based film. These results demonstrated that the sweet potato cultivar, especially the amylose content, plays a significant role in determining the physicochemical properties of the SPS-based films.
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Affiliation(s)
- Hong-Geon Song
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Inyoung Choi
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Jung-Soo Lee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Mi-Nam Chung
- Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration, Muan-gun, Jeollanam-do 58545, Republic of Korea.
| | - Chan Suk Yoon
- Agency for Korea National Food Cluster (AnFC), Iksan 54576, Republic of Korea.
| | - Jaejoon Han
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea; Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
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Oliveira LC, Macnaughtan B, Gouseti O, Villas‐Boas F, Clerici MTPS, Bakalis S, Muttakin S, Cristianini M. Extending the functionality of arrowroot starch by thermally assisted high hydrostatic pressure. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15756] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ludmilla C. Oliveira
- Department of Food Technology, School of Food Engineering State University of Campinas Campinas Brazil
| | - Bill Macnaughtan
- Division of Food, Nutrition and Dietetics, School of Biosciences University of Nottingham, Sutton Bonington Campus Loughborough UK
| | - Ourania Gouseti
- Department of Chemical and Environmental Engineering University of Nottingham Nottingham UK
- Department of Food Science (FOOD) University of Copenhagen Frederiksberg Denmark
| | - Flávia Villas‐Boas
- Institute of Biosciences, Arts and Exact Sciences (IBILCE), Department of Food Engineering and Technology São Paulo State University “Júlio de Mesquita” São José do Rio Preto Brazil
| | - Maria T. P. S. Clerici
- Department of Food Technology, School of Food Engineering State University of Campinas Campinas Brazil
| | - Serafim Bakalis
- Department of Chemical and Environmental Engineering University of Nottingham Nottingham UK
- Department of Food Science (FOOD) University of Copenhagen Frederiksberg Denmark
| | - Syahrizal Muttakin
- School of Chemical Engineering University of Birmingham Birmingham UK
- Indonesian Agency for Agricultural Research and Development Jakarta Selatan Indonesia
| | - Marcelo Cristianini
- Department of Food Technology, School of Food Engineering State University of Campinas Campinas Brazil
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Amylose starch with no detectable branching developed through DNA-free CRISPR-Cas9 mediated mutagenesis of two starch branching enzymes in potato. Sci Rep 2021; 11:4311. [PMID: 33619312 PMCID: PMC7900246 DOI: 10.1038/s41598-021-83462-z] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Accepted: 01/29/2021] [Indexed: 01/11/2023] Open
Abstract
DNA-free genome editing was used to induce mutations in one or two branching enzyme genes (Sbe) in tetraploid potato to develop starch with an increased amylose ratio and elongated amylopectin chains. By using ribonucleoprotein (RNP) transfection of potato protoplasts, a mutation frequency up to 72% was achieved. The large variation of mutations was grouped as follows: Group 1 lines with all alleles of Sbe1 mutated, Group 2 lines with all alleles of Sbe1 as well as two to three alleles of Sbe2 mutated and Group 3 lines having all alleles of both genes mutated. Starch from lines in Group 3 was found to be essentially free of amylopectin with no detectable branching and a chain length (CL) distribution where not only the major amylopectin fraction but also the shortest amylose chains were lost. Surprisingly, the starch still formed granules in a low-ordered crystalline structure. Starch from lines of Group 2 had an increased CL with a higher proportion of intermediate-sized chains, an altered granule phenotype but a crystalline structure in the granules similar to wild-type starch. Minor changes in CL could also be detected for the Group 1 starches when studied at a higher resolution.
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Formation of high amylose corn starch/konjac glucomannan composite film with improved mechanical and barrier properties. Carbohydr Polym 2021; 251:117039. [DOI: 10.1016/j.carbpol.2020.117039] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 08/28/2020] [Accepted: 08/31/2020] [Indexed: 12/21/2022]
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14
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Molecular structure of amylopectin/amylose from Solanum lycocarpum starch after enzymatic hydrolysis. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105203] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Vasilyev G, Vilensky R, Zussman E. The ternary system amylose-amylopectin-formic acid as precursor for electrospun fibers with tunable mechanical properties. Carbohydr Polym 2019; 214:186-194. [DOI: 10.1016/j.carbpol.2019.03.047] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 03/13/2019] [Accepted: 03/14/2019] [Indexed: 12/15/2022]
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16
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Hierarchical Structure and Thermal Property of Starch-Based Nanocomposites with Different Amylose/Amylopectin Ratio. Polymers (Basel) 2019; 11:polym11020342. [PMID: 30960325 PMCID: PMC6419194 DOI: 10.3390/polym11020342] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2019] [Revised: 02/08/2019] [Accepted: 02/11/2019] [Indexed: 11/30/2022] Open
Abstract
Starch-based materials with reinforced properties were considered as one of the most promising materials to replace the petro-based packaging products, and actually, the molecular structures of starch usually determined the structures and properties of end-used starchy products. Here, starch-based nanocomposites were fabricated by starch esters derived from native starches with different amylose contents and organically modified montmorillonite (OMMT). The fractured surface under scanning electron microscopy (SEM) exhibited wrinkles formed by macromolecular aggregation owing to the interaction competition between the plasticizer and nanofiller with the starch ester. The more intense interaction within amylopectin-rich films promoted the formation of much randomly exfoliation of OMMT observed by Transmission electron microscopy (TEM). As the amylose content increased, the interaction between the starch ester and the nanofiller was weakened, leading to the dispersion morphology of an ordered arrangement and partly intercalated structures in the dimension of 12.92 to 19.77 nm. Meanwhile, such interaction also affected both the inner ordered structure integrity of starch ester and the layer structure consistency of nanofiller according to X-ray diffraction results. Further, the stronger interaction between amylopectin and the nanofiller endowed higher thermal stability to the amylopectin-rich starch-based nanocomposites. In short, these results are beneficial for the application of starch-based nanocomposites in the food packaging industry by regulating the interaction between starch and nanofillers.
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Katayama K, Nishinaka M, Nakamura Y, Kuranouchi T, Ohara-Takada A, Fujita K, Kitahara K. New Sweetpotato Lines have High Amylose and Resistant Starch Contents. STARCH-STARKE 2018. [DOI: 10.1002/star.201800180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Kenji Katayama
- Field Crop Research Division, Institute of Crop Science, National Agriculture and Food Research Organization; 2-1-2, Kannondai, Tsukuba Ibaraki 305-8518 Japan
| | - Mio Nishinaka
- Field Crop Research Division, Institute of Crop Science, National Agriculture and Food Research Organization; 2-1-2, Kannondai, Tsukuba Ibaraki 305-8518 Japan
| | - Yoshiyuki Nakamura
- Field Crop Research Division, Institute of Crop Science, National Agriculture and Food Research Organization; 2-1-2, Kannondai, Tsukuba Ibaraki 305-8518 Japan
| | - Toshikazu Kuranouchi
- Field Crop Research Division, Institute of Crop Science, National Agriculture and Food Research Organization; 2-1-2, Kannondai, Tsukuba Ibaraki 305-8518 Japan
| | - Akiko Ohara-Takada
- Field Crop Research Division, Institute of Crop Science, National Agriculture and Food Research Organization; 2-1-2, Kannondai, Tsukuba Ibaraki 305-8518 Japan
| | - Kiyotaka Fujita
- Faculty of Agriculture, Kagoshima University; Kagoshima 890-0065 Japan
| | - Kanefumi Kitahara
- Faculty of Agriculture, Kagoshima University; Kagoshima 890-0065 Japan
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Aguirre-Loredo RY, Velazquez G, Gutierrez MC, Castro-Rosas J, Rangel-Vargas E, Gómez-Aldapa CA. Effect of airflow presence during the manufacturing of biodegradable films from polymers with different structural conformation. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.06.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Zhao X, Andersson M, Andersson R. Resistant starch and other dietary fiber components in tubers from a high-amylose potato. Food Chem 2018; 251:58-63. [DOI: 10.1016/j.foodchem.2018.01.028] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2017] [Revised: 12/15/2017] [Accepted: 01/02/2018] [Indexed: 12/30/2022]
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Sun S, Liu P, Ji N, Hou H, Dong H. Effects of various cross-linking agents on the physicochemical properties of starch/PHA composite films produced by extrusion blowing. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.046] [Citation(s) in RCA: 67] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Li Q, Feng Y, Gu G, Guo Z. Synthesis of Novel Amino Lactose and Evaluation of Its Antioxidant Property. STARCH-STARKE 2018. [DOI: 10.1002/star.201700293] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Qing Li
- Key Laboratory of Coastal Biology and Bioresource Utilization; Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai 264003 China
| | - Yan Feng
- Key Laboratory of Coastal Biology and Bioresource Utilization; Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai 264003 China
- University of Chinese Academy of Sciences; Beijing 100049 China
| | - Guodong Gu
- Alliance Pharma, Inc.; 17 Lee Boulevard Malvern PA 19355 USA
| | - Zhanyong Guo
- Key Laboratory of Coastal Biology and Bioresource Utilization; Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai 264003 China
- University of Chinese Academy of Sciences; Beijing 100049 China
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Pourazari F, Andersson M, Weih M. Altered Tuber Yield in Genetically Modified High-Amylose and Oil Potato Lines Is Associated With Changed Whole-Plant Nitrogen Economy. FRONTIERS IN PLANT SCIENCE 2018; 9:342. [PMID: 29599796 PMCID: PMC5862821 DOI: 10.3389/fpls.2018.00342] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Accepted: 02/28/2018] [Indexed: 05/29/2023]
Abstract
Breeding for improved crop quality traits can affect non-target traits related to growth and resource use, and these effects may vary in different cultivation conditions (e. g., greenhouse vs. field). The objectives of this study are to investigate the growth and whole-plant nitrogen (N) economy of two genetically modified (GM) potato lines compared to their non-GM parental varieties and when grown in different cultivation conditions. A high-amylose GM potato line and its parent were grown under field and greenhouse conditions for one growing season in Sweden; and a GM oil potato line and its parent were grown in greenhouse conditions only. Tuber yield, above ground biomass, N uptake efficiency and other plant N economy traits were assessed. In both cultivation conditions, the GM lines produced between 1.5 and two times more tubers as compared with their parents. In the greenhouse, fresh tuber yield and N uptake efficiency were unaffected by the genetic modifications, but the GM-lines produced less tuber biomass per plant-internal N compared to their parents. In the field, the fresh tuber yield was 40% greater in the high-amylose line as compared with its parent; the greater fresh tuber yield in the high-amylose GM line was accomplished by higher water allocation to the harvested tubers, and associated with increased N recovery from soil (+20%), N uptake efficiency (+53%), tuber N content (+20%), and N accumulation (+120%) compared with the non-GM parent. The cultivation conditions influenced the yield and N economy. For example, the final fresh above-ground plant biomass and N pool were considerably higher in the greenhouse conditions, whilst the tuber yield was higher in the field conditions. In conclusion, the genetic modification inducing high accumulation of amylose in potato tubers affected several non-target traits related to plant N economy, and increased the plant N uptake and accumulation efficiency of the field-grown plants. Due to strongly increased plant N accumulation compared to the parental variety, the cultivation of the high-amylose line is expected to require higher N fertilization rates. However, starch productivity per unit land area or soil N still is expected to be higher in the high-amylose line.
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Affiliation(s)
- Fereshteh Pourazari
- Department of Crop Production Ecology, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Mariette Andersson
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Martin Weih
- Department of Crop Production Ecology, Swedish University of Agricultural Sciences, Uppsala, Sweden
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Ramírez-Hernández A, Aparicio-Saguilán A, Mata-Mata JL, González-García G, Hernández-Mendoza H, Báez-García E, Conde-Acevedo C. Clusters of starch-g-PCL and their effect on the physicochemical properties of films. STARCH-STARKE 2017. [DOI: 10.1002/star.201700135] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | | | - José L. Mata-Mata
- Exact Sciences Division, Department of Chemistry; University of Guanajuato; Guanajuato México
| | - Gerardo González-García
- Exact Sciences Division, Department of Chemistry; University of Guanajuato; Guanajuato México
| | | | - Eduardo Báez-García
- Exact Sciences Division, Department of Chemistry; University of Guanajuato; Guanajuato México
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Wang K, Wang W, Ye R, Xiao J, Liu Y, Ding J, Zhang S, Liu A. Mechanical and barrier properties of maize starch-gelatin composite films: effects of amylose content. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3613-3622. [PMID: 28102016 DOI: 10.1002/jsfa.8220] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2016] [Revised: 12/28/2016] [Accepted: 01/15/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND In order to obtain new reinforcing bio-fillers to improve the physicochemical properties of gelatin-based films, three types of maize starch, waxy maize starch (Ap), normal starch (Ns) and high-amylose starch (Al), were incorporated into gelatin film and the resulting film properties were investigated, focusing on the impact of amylose content. RESULTS The thickness, opacity and roughness of gelatin film increased depending on the amylose content along with the starch concentration. The effects of the three starches on the mechanical properties of gelatin film were governed by amylose content, starch concentration as well as environmental relative humidity (RH). At 75% RH, the presence of Al and Ns in the gelatin matrix increased the film strength but decreased its elongation, while Ap exhibited an inverse effect. Starch addition decreased the oxygen permeability of the film, with the lowest value at 20% Al and Ns. All starches, notably at 30% content, led to a decrease in the water vapor permeability of the film at 90% RH, especially Ns starch. Furthermore, the starches improved the thermal stability of the film to some extent. Fourier transform infrared spectra indicated that some weak intermolecular interactions such as hydrogen bonding occurred between gelatin and starch. Moreover, a high degree of B-type crystallinity of starch was characterized in Gel-Al film by X-ray diffraction. CONCLUSION Tailoring the properties of gelatin film by the incorporation of different types of maize starch provides the potential to extend its applications in edible food packaging. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Kun Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Ran Ye
- Roha USA LLC, St Louis, MO, USA
| | - Jingdong Xiao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Yaowei Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Junsheng Ding
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Shaojing Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Anjun Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
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Tortoe C, Akonor PT, Koch K, Menzel C, Adofo K. Amylose and amylopectin molecular fractions and chain length distribution of amylopectin in 12 varieties of Ghanaian sweet potato (Ipomoea batatas) flours. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1283326] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Charles Tortoe
- Food Technology Research Division, CSIR-Food Research Institute, Accra, Ghana
| | - Papa Toah Akonor
- Food Technology Research Division, CSIR-Food Research Institute, Accra, Ghana
| | - Kristine Koch
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Carolin Menzel
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Kwadwo Adofo
- Sweet potato Programme, CSIR-Crops Research Institute, Fumesua-Kumasi, Ghana
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Lima KO, Biduski B, Silva WMFD, Ferreira SM, Montenegro LMP, Dias ARG, Bianchini D. Incorporation of tetraethylorthosilicate (TEOS) in biodegradable films based on bean starch ( Phaseolus vulgaris ). Eur Polym J 2017. [DOI: 10.1016/j.eurpolymj.2017.02.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Tan W, Guo Z, Chen Q, Dong F, Li Q. Synthesis of aminopyridinium-grafted starch derivatives and evaluation of their antioxidant property. STARCH-STARKE 2017. [DOI: 10.1002/star.201600259] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Wenqiang Tan
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai P.R. China
- University of Chinese Academy of Sciences; Beijing P.R. China
| | - Zhanyong Guo
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai P.R. China
| | - Qiuhong Chen
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai P.R. China
| | - Fang Dong
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai P.R. China
| | - Qing Li
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai P.R. China
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Flexible starch-polyurethane films: Physiochemical characteristics and hydrophobicity. Carbohydr Polym 2017; 163:236-246. [PMID: 28267502 DOI: 10.1016/j.carbpol.2017.01.082] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2016] [Revised: 01/19/2017] [Accepted: 01/22/2017] [Indexed: 12/30/2022]
Abstract
Starch-polyurethane (PU) composite films with improved mechanical and hydrophobic properties were developed in this work. A simple and effective microwave-aided starch gelatinisation instrument was used to prepare glycerol plasticized high amylose starch (HAGS) material. Polyethylene glycol-isocyanate (PEG-iso) linker was prepared by reacting PEG 1000 with hexamethylene diisocyanate (HMDI). PEG-iso linker was then grafted into HAGS forming three dimensional urethane networks (PEG-PU). HAGS-PEG-PU composite blends were prepared and dried at ambient temperature to obtain HAGS-PEG-PU films. The mechanical properties and hydrophobicity (as contact angle, CA) of the HAGS-PEG-PU films were measured and analysed. Fourier transform infrared spectroscopy showed good grafting of PEG-iso into starch structure. Increase of PEG-iso concentration up to 20% (w/w) improved the molecular mixing and interpenetration between the starch and PEG-PU. The HAGS-PEG-PU films had improved hydrophobicity as indicated by CA values ranging from 51 to 110°and very high flexibility as evidenced from elongation at break (εB) values from 17 to 1000%. The HAGS-PEG-PU film formulation containing 20% (w/w) PEG-iso provided the best flexibility (εB>1000%) and hydrophobicity (CA>110°).
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Performance of high amylose starch-composited gelatin films influenced by gelatinization and concentration. Int J Biol Macromol 2017; 94:258-265. [DOI: 10.1016/j.ijbiomac.2016.10.014] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2016] [Revised: 09/29/2016] [Accepted: 10/05/2016] [Indexed: 12/24/2022]
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