Effects of different proportions of erythritol and mannitol on the physicochemical properties of corn starch films prepared via the flow elongation method
Özet
In this study, corn films based on corn starch were fabricated through the casting method, and various plasticizers (namely, erythritol and D-mannitol) were incorporated. The study delved into the gelatinization and physicochemical characteristics of these corn starch-based films. Additionally, the impact of different ratios of plasticizers on reductive gelatinization was assessed using RVA analysis. The investigation also encompassed the effects of varying plasticizer ratios on starch granule expansion, amylose dissolution, and amylopectin melting. Interestingly, as the proportion of D-mannitol increased, there were gradual increases in film thickness, water content, and water contact angle, alongside decreases in water vapor permeability, crystallinity, and water solubility of the corn starch-based films. In essence, this research provides a fundamental basis for potential industrial applications of corn starch-based films.
Anahtar kelimeler
Atıf için künye
Liu, Y., Wei, Z., Wang, J., Wu, Y., Xu, X., Wang, B., & Hassıbelnaby, A. M. A. (2024). Effects of different proportions of erythritol and mannitol on the physicochemical properties of corn starch films prepared via the flow elongation method. FOOD CHEMISTRY, 437. https://doi.org/10.1016/j.foodchem.2023.137899
BibTeX
@article{liu2024-209787,
author = {Liu, Yongchang and Wei, Zusheng and Wang, Jiarui and Wu, Yinliang and Xu, Xin and Wang, Bin and Hassıbelnaby, Abdelaty Mostafa Abdelaty},
title = {Effects of different proportions of erythritol and mannitol on the physicochemical properties of corn starch films prepared via the flow elongation method},
journal = {FOOD CHEMISTRY},
year = {2024},
volume = {437},
issn = {0308-8146},
doi = {10.1016/j.foodchem.2023.137899},
url = {https://akademik.atauni.edu.tr/yayinlar/209787-effects-of-different-proportions-of-erythritol-and-mannitol-on-the}
}