TY - JOUR
T1 - Physical properties of edible films based on cassava starch as affected by the plasticizer concentration
AU - Bergo, P. V.A.
AU - Carvalho, R. A.
AU - Sobral, P. J.A.
AU - Dos Santos, R. M.C.
AU - Da Silva, F. B.R.
AU - Prison, J. M.
AU - Solorza-Feria, J.
AU - Habitante, A. M.Q.B.
N1 - Publisher Copyright:
© 2006 Chiriotti Editori. All rights reserved.
PY - 2006
Y1 - 2006
N2 - The aim of this work was to investigate the effect of glycerol contents on the physical properties of cassava starch films. Films were prepared from film-forming solutions with 2g cassava starch/100g water plus 0, 15, 30 and 45g glycerol/100g starch, and analyzed 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 (XDR). The infrared spectra of the films were also recorded. The resistance values of the films decreased while those of the elasticity increased with the increase of the glycerol concentration, due to 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/100 g starch, two Tg curves were observed, probably due to a phase separation phenomenon. According to the XRD diffractograms, films with 0 and 15g glycerol/100 g starch presented an amorphous character, but some tendency to show crystalline peaks were observed for films with 30 and 45 g glycerol/100 g starch. The results obtained with FTIR corroborated these observations.
AB - The aim of this work was to investigate the effect of glycerol contents on the physical properties of cassava starch films. Films were prepared from film-forming solutions with 2g cassava starch/100g water plus 0, 15, 30 and 45g glycerol/100g starch, and analyzed 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 (XDR). The infrared spectra of the films were also recorded. The resistance values of the films decreased while those of the elasticity increased with the increase of the glycerol concentration, due to 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/100 g starch, two Tg curves were observed, probably due to a phase separation phenomenon. According to the XRD diffractograms, films with 0 and 15g glycerol/100 g starch presented an amorphous character, but some tendency to show crystalline peaks were observed for films with 30 and 45 g glycerol/100 g starch. The results obtained with FTIR corroborated these observations.
KW - Differential scanning calorimetry
KW - Edible films
KW - Fourier transform infrared
KW - Mechanical properties
KW - X-ray diffraction
UR - http://www.scopus.com/inward/record.url?scp=85067282329&partnerID=8YFLogxK
M3 - Artículo de revisión
AN - SCOPUS:85067282329
SN - 1120-1770
VL - 18
SP - 167
EP - 172
JO - Italian Journal of Food Science
JF - Italian Journal of Food Science
IS - 5
ER -