Preparation of Cross-Linked High Amylose Corn-Starch and Its Effects on Self-Reinforced Starch Films
文献类型： 外文期刊
第一作者： Liu, Xingxun
作者： Liu, Xingxun;Zhou, Sumei;Al, Amjad;Yu, Long;Lan, Cao
作者机构：
关键词： self-reinforce;cross-linked starch;high amylose;starch film
期刊名称：INTERNATIONAL JOURNAL OF FOOD ENGINEERING （ 影响因子：1.713； 五年影响因子：1.637 ）
ISSN：
年卷期：
页码：
收录情况： SCI
摘要： Incorporation of biodegradable self-reinforced starch composite to starch film is a promising method to improve the mechanical property of the film. In this study, cross-linked starch with different degree of crosslinking level was used as matrix to reinforce in the starch film. The thermal properties and mechanical properties of the cross-linked starch were investigated by differential scanning calorimetory (DSC), thermogravimetric analysis (TGA) and Instron tensile testing respectively. It was found that the cross-linking level greatly impact on the thermal properties of the cross-linked starch. The gelatinization temperature of starch increased with the increasing level of cross-linking modification. In addition, the cross-linking modification showed a positive effect on the mechanical properties of the starch films when the crosslinking level was controlled at a certain range.
分类号： TS2
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