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Carioca bean starch upon synergic modification: characteristics and films properties
Author(s) -
Evangelho Jarine A,
Biduski Barbara,
Silva Wyller M F,
El Halal Shanise L,
Lenhani Gabriela C,
Pinto Vânia,
Dias Alvaro R G,
Zavareze Elessandra
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10637
Subject(s) - starch , sodium hypochlorite , chemical modification , modified starch , ultimate tensile strength , amylose , chemistry , viscosity , surface modification , food science , chemical engineering , moisture , materials science , polymer chemistry , composite material , organic chemistry , engineering
Background The use of damaged beans for starch isolation comprises an end‐use alternative for a product that is not accepted by the consumer. For that reason, isolation and modification of Carioca bean starch should be explored and evaluated as a suitable source for biodegradable material. The present study aimed to evaluate the synergism of physical and chemical modifications on Carioca bean starch with respect to improving the properties of biodegradable films. A heat‐moisture treatment (HMT) followed by oxidation by sodium hypochlorite was performed and vice versa . Results Synergism was noted in the starch properties compared to the single modification. When the oxidation was applied first, a higher amylose and carbonyl content was noted. HMT, isolated and as a second modification, caused a more pronounced effect on viscosity profile than the oxidized starch, with an increase in paste temperature and a decrease in viscosity, breakdown and final viscosity. Conclusion The results obtained in the present study reflect a decrease in water vapor permeability, although a higher tensile strength was noted when oxidation was applied, as a single and as a first modification. © 2020 Society of Chemical Industry