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Effect of Octenylsuccinylation of Oxidized Cassava Starch on Grease Resistance and Waterproofing of Food Wrapping Paper
Author(s) -
Zhong Li,
Ding Yajie,
Zhang Bin,
Wang Zhigang,
Li Chao,
Fu Xiong,
Huang Qiang
Publication year - 2019
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201800284
Subject(s) - starch , grease , ultimate tensile strength , materials science , tear resistance , food packaging , contact angle , fourier transform infrared spectroscopy , coating , composite material , chemical engineering , waterproofing , food science , chemistry , engineering
The surface of food wrapping paper is coated with octenylsuccinic anhydride (OSA)‐modified cassava starch to develop food packaging with high waterproofing and low grease permeability. Oxidized cassava starch is modified using various concentrations of OSA, and esterification is confirmed by Fourier transform infrared spectroscopy (FT‐IR) and 1 H nuclear magnetic resonance spectroscopy ( 1 H NMR). To explore the effects of OSA concentration, starch content, incubation time, and coating rate on oil resistance and hydrophobicity, grease and water barrier properties are quantified using the Tappi T559 pm‐96 method, Cobb's tests, and dynamic contact angle. The influence of octenylsuccinylation of oxidized cassava starch on the optical and physical properties of paper is also investigated. Conditions comprising 3% OSA, 20% starch concentration, a 20 min incubation time, and a coating speed of 15 mm s −1 achieved oil‐proof level 8 and a Cobb60 value of 17.6, which is much lower than that of the control method (27.5). Additionally, the surface roughness of paper is decreased, while tear strength, tensile strength, and folding strength are increased, meeting the strong oil‐proofing and mechanical property requirements of food packaging.