Extrusion processing and characterization of edible starch films with different amylose contents

Li, Ming, Liu, Peng, Zou, Wei, Yu, Long, Xie, Fengwei, Pu, Huayin, Liu, Hongshen and Chen, Ling (2011) Extrusion processing and characterization of edible starch films with different amylose contents. Journal of Food Engineering, 106 1: 95-101. doi:10.1016/j.jfoodeng.2011.04.021

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Author Li, Ming
Liu, Peng
Zou, Wei
Yu, Long
Xie, Fengwei
Pu, Huayin
Liu, Hongshen
Chen, Ling
Title Extrusion processing and characterization of edible starch films with different amylose contents
Journal name Journal of Food Engineering   Check publisher's open access policy
ISSN 0260-8774
Publication date 2011-09
Sub-type Article (original research)
DOI 10.1016/j.jfoodeng.2011.04.021
Volume 106
Issue 1
Start page 95
End page 101
Total pages 6
Place of publication Oxford, U.K.
Publisher Elsevier
Collection year 2012
Language eng
Formatted abstract
Various edible starch films were prepared via extrusion, with a particular focus on the effects of the amylose content of starches from the same resource (corn) on film processibility and performances. Four corn starches with different amylose contents (4.3–77.4%) were used as model materials. The effects of various extrusion processing conditions, such as temperature, screw speed, feeding rate, and water content were systematically investigated. It was found that, while a higher amylose content increased the difficulty of extrusion processing, this could be overcome by increasing the processing temperature, moisture content, and equilibration time. On the other hand, mechanical testing, differential scanning calorimetry, dynamic mechanical analysis, and microscopy showed that films based on higher amylose starch had better mechanical and thermal properties. The reasons include not only the easy entanglement of long linear amylose chains, but also the retained granular structure in high-amylose films, which may act as self-reinforcement.
Keyword Starch
Amylose content
Mechanical properties
Thermal properties
Different amylose/amylopectinratios
Rheological properties
Thermoplastic starch
Chemical modification
Corn starch
Rice flour
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2012 Collection
Australian Institute for Bioengineering and Nanotechnology Publications
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Citation counts: TR Web of Science Citation Count  Cited 40 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 51 times in Scopus Article | Citations
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Created: Tue, 27 Sep 2011, 19:19:13 EST by David Fengwei Xie on behalf of Aust Institute for Bioengineering & Nanotechnology