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Plasticization of Pea Starch Films with Monosaccharides and Polyols
Author(s) -
Zhang Yachuan,
Han J. H.
Publication year - 2006
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2006.00075.x
Subject(s) - plasticizer , starch , monosaccharide , polyol , glycerol , materials science , polymer chemistry , polymer , ultimate tensile strength , chemical engineering , ethylene glycol , organic chemistry , chemistry , polyurethane , composite material , engineering
Monosaccharides have several hydroxyl groups and a compatible structure with starch polymers resulting in effective plasticization in starch films. Two groups of plasticizers (polyols and monosaccharides) were used to compare their plasticizing efficiency. Fructose, glucose, mannose, galactose, glycerol, sorbitol, ethylene glycol, and maltitol were selected at 13.031 mmol per 100 g of pea starch. Edible starch films were produced after heat gelatinization and dehydration of the 3% starch dispersion. The microstructure, attenuated total reflection foorier transform infrared (ATR‐FTIR) characteristics, thickness, moisture content, tensile strength, modulus of elasticity, elongation‐at‐break, water vapor permeability, and transparency of films were determined. Microstructure of the film solutions showed that some swollen starch granules and their remnants existed in the film. Compared to the FTIR spectra of pure starch films, the spectra of plasticized films showed that more hydrogens bound hydroxyl groups and more water molecules were attracted around starch polymer chains. Ethers were produced in glycerol‐plasticized films. Monosaccharide‐plasticized films were comparable to the polyol‐plasticized films in tensile test, but more resistant in moisture permeation than the polyol‐plasticized films. It was assumed that the structural compatibility of monosaccharides with starch might result in denser polymer‐plasticizer complex, smaller size of free volume, and less segmental motions of starch chains. In conclusion, monosaccharides were identified as effective plasticizers for starch film.