Physical modification of starch by high-pressure homogenization for improving functional properties of κ-carrageenan/starch blend film

Shahbazi, M, Majzoobi, M and Farahnaky, A 2018, 'Physical modification of starch by high-pressure homogenization for improving functional properties of κ-carrageenan/starch blend film', Food Hydrocolloids, vol. 85, pp. 204-214.


Document type: Journal Article
Collection: Journal Articles

Title Physical modification of starch by high-pressure homogenization for improving functional properties of κ-carrageenan/starch blend film
Author(s) Shahbazi, M
Majzoobi, M
Farahnaky, A
Year 2018
Journal name Food Hydrocolloids
Volume number 85
Start page 204
End page 214
Total pages 11
Publisher Elsevier BV
Abstract Cornstarch granules were physically modified by high-pressure homogenizer at a pressure of 14 MPa (two and five passes) and 20 MPa (two passes). Then, the modified starches were blended with κ-carrageenan and functional properties of κ-carrageenan/starch films were investigated. Upon homogenization, X-ray diffraction pattern of native starch changed and relative crystallinity reduced. Differential scanning calorimetry showed that melting-point peaks of native starch were shifted to lower temperature after homogenization process. The modified starch granules preserved their integrity, while several micro-pores appeared on their surfaces. In order to study the impact of modified starches on κ-carrageenan film, morphological properties, mechanical parameters, contact angle, water solubility and water vapor permeability of blend films were evaluated. Scanning electron microscopy micrographs of cross-sectional view revealed a good level of miscibility between κ-carrageenan and modified starches. Κ-carrageenan films containing pressured starches showed the highest surface hydrophobicity and tensile strength. Water barrier property and water resistance of κ-carrageenan film were found to improve after addition of modified starches. These changes were more marked when the starch was modified with high level of homogenization pressure.
Subject Food Processing
Keyword(s) Starch
Biodegradable film
High-pressure homogenization
Relative crystallinity
Tensile strength
Contact angle
DOI - identifier 10.1016/j.foodhyd.2018.07.017
Copyright notice © 2018 Elsevier Ltd
ISSN 0268-005X
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