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Physical properties of edible films based on cassava starch as affected by the plasticizer concentration
Author(s) -
Bergo P. V. A.,
Carvalho R. A.,
Sobral P. J. A.,
dos Santos R. M. C.,
da Silva F. B. R.,
Prison J. M.,
SolorzaFeria J.,
Habitante A. M. Q. B.
Publication year - 2008
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.781
Subject(s) - plasticizer , starch , crystallinity , glycerol , differential scanning calorimetry , materials science , fourier transform infrared spectroscopy , amorphous solid , glass transition , chemical engineering , ultimate tensile strength , polymer , chemistry , composite material , food science , organic chemistry , physics , thermodynamics , engineering
The aim of this work was to investigate the effect of glycerol contents on physical properties of cassava starch films. The films were prepared from film‐forming solutions (FFS) with 2g cassava starch/100g water and 0, 15, 30 and 45g glycerol/100g starch, and were analysed to determine its mechanical properties by tensile tests, the glass‐transition temperature (Tg) by differential scanning calorimetry (DSC) and the crystallinity by X‐ray diffraction (XRD). The infrared spectra of the films were also recorded. The resistance values of the films decreased, while those of the elasticity increased with an increase in glycerol concentration due to the plasticizer effect of glycerol, which was also observed in DSC curves. The Tg of the films prepared decreased with the glycerol content. However, for samples with 30 and 45g glycerol/100g starch, two Tg curves were observed, probably due to a phase separation phenomenon. According to the XRD diffractograms, the films with 0 and 15gglycerol/100g starch presented an amorphous character, but some tendency to show crystalline peaks were observed for films with 30 and 45g glycerol/100g starch. The results obtained with Fourier transform infrared (FTIR) corroborated these observations. Copyright © 2007 John Wiley & Sons, Ltd.