Physical properties and prebiotic activity of maize starch-based functional films

Tang, Yejun, Xie, Fengwei, Zhang, Duo, Zhu, Meiyuan, Liu, Lishi, Liu, Peng and Gu, Caiqin (2015) Physical properties and prebiotic activity of maize starch-based functional films. Starch, 67 1-2: 124-131. doi:10.1002/star.201400080


Author Tang, Yejun
Xie, Fengwei
Zhang, Duo
Zhu, Meiyuan
Liu, Lishi
Liu, Peng
Gu, Caiqin
Title Physical properties and prebiotic activity of maize starch-based functional films
Journal name Starch   Check publisher's open access policy
ISSN 0038-9056
1521-379X
Publication date 2015-01
Year available 2014
Sub-type Article (original research)
DOI 10.1002/star.201400080
Open Access Status
Volume 67
Issue 1-2
Start page 124
End page 131
Total pages 8
Place of publication Weinheim, Germany.
Publisher Wiley-VCH Verlag
Collection year 2015
Language eng
Abstract The development of active packing materials has been focused on the incorporation of additives into the materials to afford more attractive and functional properties. In this paper, maize starch-based functional films were prepared by adding prebiotics into the starch matrix. It was shown that with the addition of prebiotics and a decrease in their molecular weight, the starch-based films became more soluble and more flexible. Specifically, the time for the waxy maize starch-based films to be dissolved in water was reduced from 150 to 10 s. This could be ascribed to the disruption of starch film integration by the water-soluble prebiotic, which enhanced the penetration of water to the films. Besides, the elongation at break of the films was increased from 15 to 46%, apparently due to the plasticization effect of the prebiotics. Moreover, the in vitro microorganism results indicated that the prebiotic activity of the functional films would not be affected by the film preparation (solution casting) process. These results demonstrated that starch-based functional films can be prepared with prebiotic activity and instant water-dissolution property. These films could be used as the packaging materials for water soaking foods, such as freeze-drying vegetables.
Keyword Prebiotic activity
Starch-based films
Water solubility rate
Gelatinization process
Mechanical properties
Oligosaccharides
Fermentation
Acid
Composites
Bacteria
Chitosan
Barrier
Foods
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Published online ahead of print 3 Oct 2014

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2015 Collection
Australian Institute for Bioengineering and Nanotechnology Publications
 
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