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    Effect of glycerol on the physicochemical propertiesof cereal starch films

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    Fulltext not available
    Authors
    Aghazadeh, M.
    Karim, R.
    Rahman, R.
    Sultan, M.
    Johnson, Stuart
    Paykary, M.
    Date
    2018
    Type
    Journal Article
    
    Metadata
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    Citation
    Aghazadeh, M. and Karim, R. and Rahman, R. and Sultan, M. and Johnson, S. and Paykary, M. 2018. Effect of glycerol on the physicochemical propertiesof cereal starch films. Czech Journal of Food Sciences. 36 (5): pp. 403-409.
    Source Title
    Czech Journal of Food Sciences
    DOI
    10.17221/41/2017-CJFS
    ISSN
    1212-1800
    School
    School of Molecular and Life Sciences (MLS)
    URI
    http://hdl.handle.net/20.500.11937/74606
    Collection
    • Curtin Research Publications
    Abstract

    © 2018 Czech Academy of Agricultural Sciences. All rights reserved. The physical properties of corn, wheat and rice starch edible films with different level of glycerol were evaluated. Starch films exhibited an apparent endothermic peak in the range of 151-199?C with corn starch film with 1.6% glycerol having a relatively lower To and higher Tp. X-ray diffraction spectroscopy indicated that the corn, wheat, rice starch powders had ~ 39-49% crystallinity, whereas Fourier transform infrared spectra showed peaks associated with the tightly bound water present in the rice, corn, wheat starches. Overall, glycerol addition could enhance the water vapour pressure barrier properties of the films, but their tensile strength was reduced. Corn starch films were identified as the most suitable choice for edible packaging as its thermal characteristics indicated suggested a more acceptable sealability. Rice starch films is proposed as the better choice for coating as it showed better flexibility as indicted by lower tensile and higher elongation properties.

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