Acetylated rice starches films with different levels of amylose: Mechanical, water vapor barrier, thermal, and biodegradability properties

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• 作者：Rosana Colussi^a ; ^{rosana_colussi@yahoo.com.br} ; Vâ ; nia Zanella Pinto^b ; ^{vania_vzp@hotmail.com} ; Shanise Lisie Mello El Halal^a ; ^{shanisemell@hotmail.com} ; Bá ; rbara Biduski^a ; ^{babi_biduski@hotmail.com} ; Luciana Prietto^a ; ^{lucianaprietto@gmail.com} ; Danilo Dufech Castilhos^c ; ^{danilodc@ufpel.edu.br} ; Elessandra da Rosa Zavareze^a ; ^{elessandrad@yahoo.com.br} ; Alvaro Renato Guerra Dias^a ; ^{alvaro.guerradias@gmail.com}
• 关键词：Rice starch ; Amylose content ; Acetylation ; Biodegradable films ; Tensile strength ; Thermal stability
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1614-1620
• 全文大小：589 K
• 卷排序：221

文摘

Low amylose rice starch did not form films with desirable characteristics. Native high and medium amylose starches films had a discontinuous surface. Acetylation of high and medium amylose rice starches improved the films properties. Starch acetylation reduced the tensile strength of the films. Acetylated starches films exhibit more rapid degradation as compared native starches films.