Effects of amylose chain length on film properties ofwaxy maize starch

Authors

MENG Lingru, The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
YE Xiaojia, The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
WU Chunsen, The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
WANG Ren, The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
XU Xueming, The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
JIN Zhengyu, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
ZHOU Xing, The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

Three types of amylose with different chain length were prepared. And each of them was added to waxy maize starch in the proportion of 8%, 15%, 25%, respectively. The mixed gelatinized starch solution was cast on to a plastic plate and dried at 23 ℃ in relative humidity (RH) of 85% for 3 days. The short amylose, i.e. debranched waxy maize starch (DWMS), mixed well with waxy maize starchwithout phase separation. But phase separation was found in the medium chain, i.e maize amylose (MAM), and long chain amylose, ie potato amylose (PAM), added films. Adding amylose promote crystallization of waxy maize starch. Waxy maize starch film was amorphous. When DWMS proportionincreased from 0% to 15%, the crystallinity of the waxy maize starch based film is increased, but further increase of DWMS proportion resulted in decrease of crystallinity; and the film crystallinity increased along with increase the proportion of MAM and PAM from 0% to 25%.The crystallinity of starch film was positively correlated with TS (r=0.771) and PS (r=0.780), and negatively correlated with P_oil (r=-0.730). Waxy maize starch films and DWMS containing films exhibited good light permeability and solubility, whereas the light permeability and solubility were decreased with increase of the amylose chain length and the proportion of medium and long chain amylose.

Publication Date

6-28-2016

First Page

19

Last Page

24,48

DOI

10.13652/j.issn.1003-5788.2016.06.005

Recommended Citation

Lingru, MENG; Xiaojia, YE; Chunsen, WU; Ren, WANG; Xueming, XU; Zhengyu, JIN; and Xing, ZHOU (2016) "Effects of amylose chain length on film properties ofwaxy maize starch," Food and Machinery: Vol. 32: Iss. 6, Article 5.
DOI: 10.13652/j.issn.1003-5788.2016.06.005
Available at: https://www.ifoodmm.cn/journal/vol32/iss6/5

References

[1] 贾超, 王利强, 卢立新. 淀粉基可食膜研究进展[J]. 食品科学, 2013, 34(5): 289-292.
[2] 刘晓杰, 刘洁, 刘亚伟, 等. 淀粉基可食膜传质特性的研究进展[J]. 食品工业, 2015(1): 248-251.
[3] WESTINGA R, ANNE M H, PAUL G. Structure, mechanical and barrier properties of amylose and amylopectin films [J]. Carbohydrate Polymers, 1998, 36(2): 217-224.
[4] CANO A, JIMENEZ A, CHAFER M, et al. Effect of amylose:amylopectin ratio and rice bran addition on starch films properties [J]. Carbohydrate Polymers, 2014, 111: 543-55.
[5] GARCIA M A, MARTINO M N, ZARITZKKY N E. Lipid addition to improve barrier properties of edible starch-based films and coatings [J]. Journal of Food Science, 2000, 65(6): 941-947.
[6] 高群玉, 杨宜功. 用异淀粉酶改进淀粉膜的研究[J]. 食品科学, 1993(9): 8-12.
[7] 陈雪, 邹锁柱, 曾荣妹. 用普鲁兰酶改进淀粉膜质量的研究[J]. 食口工业科技, 2002, 23(10): 20-22.
[8] WESTLINGA R, PAUL G. Crystallinity and morphology in films of starch, amylose and amylopectin blends [J]. Biomacromolecules, 2002, 3(1): 84-91.
[9] 常情情, 周星, 许燕, 等. 直链糊精-共轭亚油酸复合物的制备及理化性质分析[J]. 现代食品科技, 2014, 30(8): 151-156.
[10] ZHOU X, WANG R, YOO SH, et al. Water effect on the interaction between amylose and amylopectin during retrogradation [J]. Carbohydrate Polymers, 2011, 86(4): 1671-1674.
[11] 常情情. 直链糊精与共轭亚油酸复合物的制备、表征及性质研究[D]. 无锡: 江南大学, 2015.
[12] 任举. 乳清浓缩蛋白可食用膜的研究[D]. 无锡: 江南大学, 2007.
[13] 阚建全, 陈宗道, 陈永红, 等. 可食包装膜与合成包装膜综合性质的对比研究[J]. 食品发酵工业, 1999, 25(6): 10-13.
[14] 贾超, 王利强, 卢立新, 等. 阿魏酸对马铃薯淀粉基复合膜性能的影响[J]. 食品工业科技, 2013, 34(7): 82-85.
[15] 高玉玲, 代养勇, 张慧, 等. 有机改性蒙脱土对改性淀粉复合膜性能的影响[J]. 中国粮油学报, 2015, 30(6): 37-41.
[16] 王利强, 贾超, 卢立新, 等. 正交试验优化马铃薯淀粉基复合膜制备工艺及包装性能测定[J]. 食品科学, 2013, 34(14): 80-85.
[17] LELOUP V M, COLONNA P, BULEON A. Influence of amylose-amylopectin ratio on gel properties [J]. Journal of Cereal Science, 1991, 13(1): 1-13.
[18] WESTLINGA R. Surface Composition and Morphology of Starch, Amylose, and Amylopectin Films [J]. Biomacromolecules, 2003, 4(1): 166-172.
[19] ALFONSO PG, LUIS A B, BLANCA GA, et al. Effect of structural characteristics of modified waxy corn starches on rheological properties, film-forming solutions, and on water vapor permeability, solubility, and opacity of films [J]. Starch, 2012, 64(1): 27-36.
[20] MARIAA G, MIRIAM N M, NOEMI E Z, et al. Microstructural Characterization of plasticized starch-based films [J]. Starch, 2000, 52(4): 118-124.
[21] RING S G, COLONNA P, IANSON K J, et al. The gelation and crystallisation of amylopectin [J]. Carbohydrate Research, 1987, 162(2): 277-293.
[22] 周中凯, 陈晓姗, 郑排云. 脱支处理蜡质玉米淀粉分子重排形成纳米结晶微球的研究[J]. 粮食与油脂, 2014, 27(11): 12-15.
[23] DENISL G, PAUL C. Influence of amylose content on starch films and foams [J]. Carbohydrate Polymers, 1995, 27(4): 261-270.
[24] VANESSA D A, ADELAIDE B, MARIA V E G. Effect of glycerol and amylose enrichment on cassava starch film properties [J]. Journal of Food Engineering, 2007, 78(3): 941-946.
[25] JONHED A, ANDERAAON C, JARNSTROM L. Effects of film forming and hydrophobic properties of starches on surface sized packaging paper [J]. Packaging Technology and Science, 2008, 21(3): 123-135.
[26] RIKU A T, MARKO P, RITVA S, et al. Effect of amylose content on physical and mechanical properties of potato starch based edible films [J]. Biomacromolecules, 2008, 9(2): 658-663.
[27] 王静平. 添加海藻酸钠的可食性淀粉膜的研究[D]. 天津: 天津大学理学院, 2007: 31, 44.
[28] MALI S, GROSSMANN M V, GARICIA M A, et al. Effects of controlled storage on thermal, mechanical and barrier properties of plasticized films from different starch sources [J]. Journal of Food Engineering, 2006, 75(4): 453-460.
[29] ZAMUDIO F P, BAUTISTA B S, SALGADO D R, et al. Effect of oxidation level on the dual modification of banana starch: The mechanical and barrier properties of its films [J]. Journal of Applied Polymer Science, 2009, 112(2): 822-829.