TY - JOUR
T1 - Effect of oxidation level on the dual modification of banana starch
T2 - The mechanical and barrier properties of its films
AU - Zamudio-Flores, Paul Baruk
AU - Bautista-Baños, Silvia
AU - Salgado-Delgado, René
AU - Bello-Pérez, Luis Arturo
PY - 2009/4/15
Y1 - 2009/4/15
N2 - Banana starch was oxidized at three different levels and then acetylated. The double-modified starch was used for film preparation. The physical, mechanical, and barrier properties were tested. The oxidation level increased the whiteness of the film, and the second modification (acetylation) did not affect this parameter. The solubility increased with temperature and oxidation level. However, acetylation decreased the solubility value. At the longest storage times, the solubility decreased because of starch reorganization inside the polymeric matrix. In general, oxidation increased the tensile strength of the films, and a slight increase was observed when the oxidized starch was acetylated. This effect was more noticeable at the longest storage time. The oxidation level decreased the percentage elongation at break, and a slight effect due to acetylation was observed. The film of oxi-dized-acetylated starch showed a higher elastic modulus value than its oxidized counterpart. The water vapor permeability increased with oxidation level, but the acetylation decreased this parameter. The oxidation increased the hydrophilic character of the starch because of the formation of carbonyl and carboxyl groups that showed more affinity for water molecules. When the oxidized banana starch was acetylated, a decrease in the water vapor permeability was found because the acetylation increased the hydrophobic character of the starch due to the ester group. Films prepared with the double-modified banana starch had some improved physical, mechanical, and barrier properties, and they may be used in specific applications.
AB - Banana starch was oxidized at three different levels and then acetylated. The double-modified starch was used for film preparation. The physical, mechanical, and barrier properties were tested. The oxidation level increased the whiteness of the film, and the second modification (acetylation) did not affect this parameter. The solubility increased with temperature and oxidation level. However, acetylation decreased the solubility value. At the longest storage times, the solubility decreased because of starch reorganization inside the polymeric matrix. In general, oxidation increased the tensile strength of the films, and a slight increase was observed when the oxidized starch was acetylated. This effect was more noticeable at the longest storage time. The oxidation level decreased the percentage elongation at break, and a slight effect due to acetylation was observed. The film of oxi-dized-acetylated starch showed a higher elastic modulus value than its oxidized counterpart. The water vapor permeability increased with oxidation level, but the acetylation decreased this parameter. The oxidation increased the hydrophilic character of the starch because of the formation of carbonyl and carboxyl groups that showed more affinity for water molecules. When the oxidized banana starch was acetylated, a decrease in the water vapor permeability was found because the acetylation increased the hydrophobic character of the starch due to the ester group. Films prepared with the double-modified banana starch had some improved physical, mechanical, and barrier properties, and they may be used in specific applications.
KW - Barrier
KW - Blends
KW - Films
KW - Modification
KW - Polysaccharides
UR - http://www.scopus.com/inward/record.url?scp=64249087320&partnerID=8YFLogxK
U2 - 10.1002/app.29433
DO - 10.1002/app.29433
M3 - Artículo
SN - 0021-8995
VL - 112
SP - 822
EP - 829
JO - Journal of Applied Polymer Science
JF - Journal of Applied Polymer Science
IS - 2
ER -