Development and characterisation of composite films made of kefiran and starch

作者：Motedayen Ali Akbar; Khodaiyan Faramarz^*; Salehi Esmail Atai

来源：Food Chemistry, 2013, 136(3-4): 1231-1238.

DOI：10.1016/j.foodchem.2012.08.073

• Kefiran
• Corn starch
• Edible composite films
• Mechanical properties
• Water-vapor permeability

In this study, new edible composite films were prepared by blending kefiran with corn starch. Film-forming solutions of different ratios of kefiran to corn starch (100/0, 70/30, 50/50, 30/70) were cast at room temperature. The effects of starch addition on the resulting films%26apos; physical, mechanical and water-vapor permeability (WVP) properties were investigated. Increasing starch content from 0% to 50% (v/v) decreased the WVP of films; however, with further starch addition the WVP increased. Also, this increase in starch content increased the tensile strength and extensibility of the composite films. However, these mechanical properties decreased at higher starch contents. Dynamic mechanical thermal analysis (DMTA) curves showed that addition of starch at all levels increased the glass transition temperature of films. The electron scanning micrograph for the composite film was homogeneous, without signs of phase separation between the components. Thus, it was observed that these two film-forming components were compatible, and that an interaction existed between them.

• 出版日期2013-2-1