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Carbohydr Polym. 2015 May 5;121:155-62. doi: 10.1016/j.carbpol.2014.12.040. Epub 2014 Dec 31.

Mechanical, barrier and morphological properties of starch nanocrystals-reinforced pea starch films.

Author information

1
School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
2
School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China. Electronic address: phdsun@163.com.

Abstract

To characterize the pea starch films reinforced with waxy maize starch nanocrystals, the mechanical, water vapor barrier and morphological properties of the composite films were investigated. The addition of starch nanocrystals increased the tensile strength of the composite films, and the value of tensile strength of the composite films was highest when starch nanocrystals content was 5% (w/w). The moisture content (%), water vapor permeability, and water-vapor transmission rate of the composite films significantly decreased as starch nanocrystals content increased. When their starch nanocrystals content was 1-5%, the starch nanocrystals dispersed homogeneously in the composite films, resulting in a relatively smooth and compact film surface and better thermal stability. However, when starch nanocrystals content was more than 7%, the starch nanocrystals began to aggregate, which resulted in the surface of the composite films developing a longitudinal fibrous structure.

KEYWORDS:

Films; Nanocrystal; Starch; Tensile strength; Thermal stability; Water vapor permeability

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