Correlation between chain structures of corn starch and properties of its film prepared at different degrees of disorganization

Bin Wang; Guixin Zhang; Shouxin Yan; Xin Xu; Deyin Wang; Bo Cui; A M Abd El-Aty

doi:10.1016/j.ijbiomac.2022.12.084

Correlation between chain structures of corn starch and properties of its film prepared at different degrees of disorganization

Int J Biol Macromol. 2023 Jan 31:226:580-587. doi: 10.1016/j.ijbiomac.2022.12.084. Epub 2022 Dec 13.

Authors

Bin Wang¹, Guixin Zhang², Shouxin Yan³, Xin Xu³, Deyin Wang³, Bo Cui⁴, A M Abd El-Aty⁵

Affiliations

¹ Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
² Zibo Institute for Food and Drug Control,Zibo 255086, China.
³ School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
⁴ School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China. Electronic address: cuibopaper@163.com.
⁵ State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt; Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey. Electronic address: abdelaty44@hotmail.com.

PMID: 36526058
DOI: 10.1016/j.ijbiomac.2022.12.084

Abstract

This study investigated the relationship between the chain structure of corn starch and the properties of corn starch-based films formed with starch pastes with different degrees of disorganization (70, 80, and 90 °C). The degree of gelatinization, chain length distribution, amylose content, and molecular weight of the corn starch were determined by the water absorption index, ion chromatography, spectrophotometry, and gel chromatography, respectively. The thickness, surface roughness, solubility, water content, water vapor permeability, mechanical properties, and maximum thermal degradation rate of corn starch-based films formed with starch pastes with different degrees of disorganization were evaluated. The moisture content, thickness and surface roughness of films formed with the starch pastes decreased. At the same time, the solubility, elongation at break, water vapor permeability, and molecular weight distribution increased with increasing heat treatment temperature. The maximum thermal degradation rate and tensile strength of the corn starch-based films formed with the starch pastes decreased with increasing heat treatment temperature. The gradual decrease in the amylose content of corn starch-based films formed with starch paste with increasing heat treatment temperature led to a change in the performance of the corn starch-based films.

Keywords: Amylopectin structure; Amylose structure; Corn starch films.

MeSH terms

Amylose* / chemistry
Chemical Phenomena
Permeability
Starch* / chemistry
Steam
Tensile Strength
Zea mays / chemistry

Substances

Starch
Amylose
Steam