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- W4313479563 endingPage "123114" @default.
- W4313479563 startingPage "123114" @default.
- W4313479563 abstract "To illustrate the correlations between molecular structures and the film-forming properties of thermoplastic starch from various botanical sources, starches from cereal, tuber and legume were modified by thermoplastic extrusion and the corresponding thermoplastic starch films were prepared including thermoplastic corn starch (TCS), thermoplastic rice starch (TRS), thermoplastic sweet potato starch (TSPS), thermoplastic cassava starch (TCAS) and thermoplastic pea starch (TPES) films. TPES film displayed a higher tensile strength (6.28 MPa) and stronger water resistance, such as lower water solubility (15.70 %), water absorption (42.35 %), and water vapor permeability (0.285 g·mm·h-1·m-2·kPa-1) due to higher contents of amylose and B1 chains. TCAS showed a smoother and more amorphous film due to higher amylopectin content, resulting higher elongation at break and larger opacity. TCS film was the most transparent due to a compacter network and more ordered crystallinity structure, which was suit for the packaging of fresh vegetables and aquatic products, whereas TCAS film was the opaquest, which protected package foods from light such as meat products, etc. The outcome would provide an innovative theory to regulate accurately the functional properties of thermoplastic starch films for different food needs." @default.
- W4313479563 created "2023-01-06" @default.
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- W4313479563 date "2023-03-01" @default.
- W4313479563 modified "2023-10-18" @default.
- W4313479563 title "The relationship between molecular structure and film-forming properties of thermoplastic starches from different botanical sources" @default.
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