Research progress on preparation of nano-starch and its application in the preparation of edible films

Authors

ZHOU Yujia, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China;Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
XIAO Qian, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China;Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
DENG Fangming, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China;Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China

Abstract

Nano-composite natural polymer based film not only have low energy consumption, ease the pollution to environment and the pressure on the dying up raw material of non-degradable synthetic material, but also realized the sustainable development of resources. Because of the enhancement of nano particles, the composite film shows more unique and excellent properties than conventional edible film, with low cost, rich available, regenerative and less pollution. Reviewed methods on the preparation of nano starch at home and abroad, including the, physical and chemical methods. Described the application in nano-composite edible films briefly, and summarized the researches on the improvement of the natural macromolecular films’ properties in order to provide a basis for further study on a new nano-composite edible film.

Publication Date

9-28-2016

First Page

229

Last Page

232

DOI

10.13652/j.issn.1003-5788.2016.09.052

Recommended Citation

Yujia, ZHOU; Qian, XIAO; and Fangming, DENG (2016) "Research progress on preparation of nano-starch and its application in the preparation of edible films," Food and Machinery: Vol. 32: Iss. 9, Article 52.
DOI: 10.13652/j.issn.1003-5788.2016.09.052
Available at: https://www.ifoodmm.cn/journal/vol32/iss9/52

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