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Preliminary studies of the influence of starch irradiation on physicochemical properties of films prepared using starch and starch-surfactant systems

Treść / Zawartość
Identyfikatory
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
The influence was studied of potato and wheat starch irradiation on physicochemical properties of films, prepared using either starch alone or a composition of potato starch with three surfactants: sodium laurate, sodium palmitate and cetyl-trimethyl-ammonium bromide (CTAB). The surfactants were introduced at a level of 0.038 division sign 0.075 g per 1 g of starch. This corresponds to 0.136–0.222 mmol/g, depending on the surfactant type and its amount used. Irradiations were carried out using 60Co radiation with doses of 5, 10, 20 and 30 kGy. Films were prepared with addition of glycerol (0, 20 or 30% in terms of starch mass) by means of casting from the gelatinized starch or starch-surfactant solutions. With the purpose to characterize the films, mechanical tests (using an Instron instrument) and the wetting angle measurements were performed. The effect was determined of the storage and conditioning in an atmosphere characterized by the various moisture content on the properties of films with various compositions. The results show the radiation-induced improvement of hydrophobic properties of the films prepared using potato and wheat starch, and the selected potato starch-surfactant compositions. Improvement of strength and flexibility was obtained in the case of potato starch films, while in the case of wheat starch films the increase of strength was accompanied by a decrease in flexibility. Improvement of the functional properties of potato starch films corresponds to the improvement of their structural properties, found by scanning electron microscopy (SEM). The possibilities of modification of the films properties by modification of composition and radiation treatment were discussed.
Czasopismo
Rocznik
Strony
233--242
Opis fizyczny
Bibliogr. 35 poz., rys.
Twórcy
autor
  • Centre for Radiation Research and Technology, Institute of Nuclear Chemistry and Technology, 16 Dorodna Str., 03-195 Warsaw, Poland, Tel.: +48 22 504 1106, Fax: +48 22 811 1917, k.ciesla@ichtj.waw.pl
Bibliografia
  • 1. Autio K, Suortti T, Hamunen A, Poutanen K (1992) Microstructural and physicochemical properties of oxidized potato starch for paper coating. Starch/Starke 44:395–398
  • 2. Belitz HD, Grosch W (1987/1999) Food chemistry. Springer Verlag, Berlin/Heidelberg 3. Brault D, D′Aprano G, Lacroix M (1997) Formation of free standing edible films from irradiated caseinates. J Agric Food Chem 45:2964–2969
  • 4. Cieśla K (2009) Transformation of supramolecular structure initialised in natural polymers by gamma irradiation. Institute of Nuclear Chemistry and Technology, Warsaw (in Polish)
  • 5. Cieśla K, Eliasson AC (2007) DSC studies of gamma irradiation effect on the amylose-lipid complex formed in wheat and potato starches. Acta Aliment 36;1:111–126
  • 6. Cieśla K, Gwardys E, Żołtowski T (1991) Changes of relative crystallinity of potato starch under gamma irradiation. Starch/Starke 43:251–253
  • 7. Cieśla K, Salmieri S, Lacroix M (2006) Gamma irradiation influence on the structure and properties of calcium caseinate-whey protein isolate based films. Part II. Influence of polysaccharide addition and radiation treatment on structure and functional properties of the films. J Agric Food Chem 54:8899–8908
  • 8. Cieśla K, Salmieri S, Lacroix M (2006) Modification of the milk protein film properties by gamma irradiation and starch polysaccharides addition. J Sci Food Agric 86:908–914
  • 9. Garcia MA, Martino MN, Zaritzky NE (2001) Composite starch-based coatings applied to strawberries (Fragaria ananassa). Nahrung/Food 45:267–272
  • 10. Gennadios A, Hanna MA, Kurth LB (1997) Application of edible coating on meats, poultry and seafoods: a review. Lebensm-Wiss u Technol 30:337–350
  • 11. Ghali Y, Ibrahim N, Aziz H (1979) Modification of corn starch and fine flour by acid and gamma irradiation. Part 1. Chemical investigation of the modified products. Starch/Starke 31:325–328
  • 12. Greener IK, Fennema O (1989) Barrier properties and surface characteristics of edible, bilayer films. J Food Sci 54:1393–1399
  • 13. Jarnstrőm L, Lason L, Rigdahl M (1995) Flocculation in kaolin suspensions induced by modified starches. 1. Cationically modified starch – effects of temperature and ionic strength. Colloids Surf A 104:191–205
  • 14. Kester JJ, Fennema OR (1986) Edible films and coatings: a review. Food Technol 40:47–59
  • 15. Kober E, Gonzalez ME, Gavioli N, Salmoral EM (2007) Modification of water absorption capacity of a plastic based on bean protein using gamma irradiated starches as additives. Radiat Phys Chem 76:55–60
  • 16. Korotchenko KA, Sharpatyi VA (2004) Radiation chemistry of polysaccharides: 3. On the strange dose dependence of the buildup of some radiolysis products. High Energ Chem 38;4:265–269
  • 17. Krochta JM, De Muller-Johnson C (1997) Edible and biodegradable polymer films: challenges and opportunity. Food Technol 51:61–74
  • 18. Lacroix M, Le TC, Ouattara B et al. (2002) Use of gamma-irradiation to produce films from whey, casein and soya proteins: structure and functional characteristics. Radiat Phys Chem 63:827–832
  • 19. Leszczyński W (1998) Starch application in biodegradable packaging plastics. Zeszyty Naukowe Akademii Rolniczej we Wrocławiu. Seria: Technologia Żywności XII, no.328:105–115 (in Polish)
  • 242 K. A. Cieśla, A. Nowicki, M. J. Buczkowski
  • 20. Mali S, Grossmann MV, Garcia MA, Martin MN, Zaritzky NE (2006) Effects of controlled storage on thermal, mechanical and barrier properties of plasticized films from different starch sources. J Food Eng 75:453–460
  • 21. Mali S, Sakanaka LS, Yamashita F, Grossmann MVE (2005) Water sorption and mechanical properties of cassava starch films an their relation to plasticizing effect. Carbohydr Polym 60:283–289
  • 22. Michel JP, Raffi J, Saint-Lebe L (1980) Experimental study of the radiodepolymerization of starch. Starch/Starke 32:295–298
  • 23. Nara Sh, Mori A, Komiya T (1978) Study of relative crystallinity of most potato starch. Starch/Starke 30:111–114
  • 24. Raffi J, Agnel JP, Dauberte B, d’Urbal M, Saint-Lebe L (1981) Gamma radiolysis of starch derived from different foodstuffs. Part I. Study of some induced carbonyl derivatives. Starch/Starke 33:188–192
  • 25. Raffi J, Agnel JP, Dauberte B, Saint-Lebe L (1981) Gamma radiolysis of starch derived from different foodstuffs. Part III. Study of induced hydrogen peroxide. Starch/Starke 33:269–271
  • 26. Raffi J, Agnel JP, Thiery CJ, Frejaville CM, Saint-Lebe L(1981) Study of γ-irradiated starches derived from differentfoodstuffs: a way for extarapolating wholesomeness data. J Agric Food Chem 29:1227–1232
  • 27. Raffi J, Dauberte B, d’Urbal M, Pollin C, Saint-Lebe L (1981) Gamma radiolysis of starch derived from different foodstuffs. Part IV. Study of radiodepolymerization. Starch/Starke 33:301–306
  • 28. Raffi, JP, Frejaville CM, Dauphin JF, Dauberte B (1981) Gamma radiolysis of starch derived from different foodstuffs. Part II. Study of induced acidity. Starch/Starke 33:235–240
  • 29. Sabato SF, Ouattara B, Yu H, D′Aprano G, Le Tien C, Mateescu MA, Lacroix M (2001) Mechanical and barrier properties of cross-linked soy and whey protein based films. J Agric Food Chem 49:1397–1403
  • 30. Salmieri S, Lacroix M (2006) Physicochemical properties of alginate/polycaprolactone-based films containing essential oils. J Agric Food Chem 54:10205–10214
  • 31. Salmoral EM, Gonzalez ME, Mariscal MP (2000) Biodegradable plastics made from bean products. Ind Crop Prod 11:217–225
  • 32. Salmoral EM, Gonzalez ME, Mariscal MP, Medina LF (2000) Comparison of chickpea and soy protein isolate and whole flour as biodegradable plastics. Ind Crop Prod 11:227–236
  • 33. Vaz CM, De Graaf LA (2003) Effect of cross linking, thermal treatment and UV irradiation on the mechanical properties and in vitro degradation behavior of several natural proteins aimed to be used in the biomedical field. J Mater Sci-Mater Med 14:789–796
  • 34. Veiga-Santos P, Suzuki CK, Cereda MP, Scamparini ARP (2005) Microstructure and color of starch-gum films: effect of gum deacetylation and additives. Part 2. Food Hydrocolloids 19:1064–1073
  • 35.Yang L, Paulsson AT (2000) Mechanical and water vapour properties of edible gellan films. Food Res Int 33:563–570
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-article-BUJ7-0014-0038
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