Effects of low polyhydroxyalkanoate content on the properties of films based on modified starch acquired by extrusion blowing

Effects of low polyhydroxyalkanoate content on the properties of films based on modified starch... The effect of low polyhydroxyalkanoate (PHA) content on hydroxypropyl distarch phosphate (HPDSP)/PHA films produced by extrusion blowing was studied. Scanning electron microscopy (SEM) micrographs of the films containing 12% PHA showed a continuous and homogeneous structure. X-ray diffraction (XRD) indicated that the relative crystallinity of the films gradually increased with the increase of PHA content. The films containing 12% PHA exhibited the highest light transmittance, and tensile strength (TS, 3.75 MPa). The water vapor permeability of the starch-based films greatly decreased (p < 0.05) as the PHA content increased from 0% to 36%. Furthermore, Fourier transform infrared (FTIR) spectroscopy revealed that new hydrogen bonds were formed by the addition of PHA. Results suggested that the formulation with 12% PHA was the most suitable for the preparation of starch-based films with enhanced properties. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Hydrocolloids Elsevier

Effects of low polyhydroxyalkanoate content on the properties of films based on modified starch acquired by extrusion blowing

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0268-005X
eISSN
1873-7137
D.O.I.
10.1016/j.foodhyd.2017.05.030
Publisher site
See Article on Publisher Site

Abstract

The effect of low polyhydroxyalkanoate (PHA) content on hydroxypropyl distarch phosphate (HPDSP)/PHA films produced by extrusion blowing was studied. Scanning electron microscopy (SEM) micrographs of the films containing 12% PHA showed a continuous and homogeneous structure. X-ray diffraction (XRD) indicated that the relative crystallinity of the films gradually increased with the increase of PHA content. The films containing 12% PHA exhibited the highest light transmittance, and tensile strength (TS, 3.75 MPa). The water vapor permeability of the starch-based films greatly decreased (p < 0.05) as the PHA content increased from 0% to 36%. Furthermore, Fourier transform infrared (FTIR) spectroscopy revealed that new hydrogen bonds were formed by the addition of PHA. Results suggested that the formulation with 12% PHA was the most suitable for the preparation of starch-based films with enhanced properties.

Journal

Food HydrocolloidsElsevier

Published: Nov 1, 2017

References

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