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

• Published in: Food chemistry Vol. 221; pp. 1614 - 1620
• Main Authors: Colussi, Rosana, Pinto, Vânia Zanella, El Halal, Shanise Lisie Mello, Biduski, Bárbara, Prietto, Luciana, Castilhos, Danilo Dufech, Zavareze, Elessandra da Rosa, Dias, Alvaro Renato Guerra
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15-04-2017
• Subjects: Acetylation; Amylose - analysis; Amylose content; Biodegradable films; Hot Temperature; Molecular Structure; Oryza - chemistry; Rice starch; Solubility; Starch - chemistry; Steam; Tensile Strength; Thermal stability; Amylose content; Acetylation; Biodegradable films; Rice starch; Tensile strength; Thermal stability
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2016.10.129

•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.
Biodegradable films from native or acetylated starches with different amylose levels were prepared. The films were characterized according to the mechanical, water vapor barrier, thermal, and biodegradability properties. The films from acetylated high amylose starches had higher moisture content and water solubility than the native high amylose starch film. However, the acetylation did not affect acid solubility of the films, regardless of the amylose content. Films made from high and medium amylose rice starches were obtained; however low amylose rice starches, whether native or acetylated, did not form films with desirable characteristics. The acetylation decreased the tensile strength and increased the elongation of the films. The acetylated starch-based films had a lower decomposition temperature and higher thermal stability than native starch films. Acetylated starches films exhibited more rapid degradation as compared with the native starches films.