The crystallinity of amylose and amylopectin films

Myllärinen, Päivi; Buléon, Alain; Lahtinen, Riitta; Forssell, Pirkko

doi:10.1016/s0144-8617(01)00208-9

Cited by 113 publications

(56 citation statements)

References 24 publications

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“…The changes in mechanical behaviour during storage are related with the structural changes in the film associated with the progressive formation of hydrogen bonds, reinforcing the interchain forces (Myll€ arinen, Buleon, Lahtinen, & Forssell, 2002;Rindlav, Hulleman, & Gatenholm, 1997). This increase in the interchain forces could be related with a potential glycerol migration throughout the storage time, which would lead to the establishment of the hydrogen bonds between chains, thus increasing the film toughness and reducing their extensibility.…”

Section: Mechanical Propertiesmentioning

confidence: 99%

Properties and ageing behaviour of pea starch films as affected by blend with poly(vinyl alcohol)

et al. 2015

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Section: Mechanical Propertiesmentioning

confidence: 99%

Properties and ageing behaviour of pea starch films as affected by blend with poly(vinyl alcohol)

et al. 2015

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“…Myllärinen et al 10 showed that the crystallinity of dry amylose films varied between 6 and 14% depending on the glycerol content. When stored under different conditions at room temperature up to one month, different crystallinity was obtained: at 54% surrounding RH the crystallinity was about 20%, and at 91% surrounding RH the crystallinity reached a value of 32% for films with 10% glycerol.…”

Section: Introductionmentioning

confidence: 99%

Effects of film forming and hydrophobic properties of starches on surface sized packaging paper

2007

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The effect on mechanical and barrier properties upon addition of glycerol to temperature-responsive hydrophobically modified (HM) potato starch was studied on free films. The addition of glycerol lowered the glass transition temperature, the storage modulus, and the water vapor permeability (WVP) for the HM starch films. The HM starch phase separates upon cooling below an upper critical temperature into a solid and a liquid phase. Adding glycerol to the warm starch solution had an inhibiting effect on the particulate precipitation. Substrates surface sized with HM starch with various amounts of glycerol were investigated with respect to barrier properties; WVP, contact angle and Cobb values. Hydroxypropylated starch was used as a reference. Cobb values and WVP results on surface-sized substrates indicated that the film formation properties of the starches were of great importance for the final surface properties. Good film formation properties were essential for the gas barrier and water resistance while they were less important for high contact angles. The WVP decreased as the glycerol content of the sizes increased, but no sufficient water vapor barrier could be obtained. The HM starches investigated in this work provided good oxygen barrier and the contact angles indicated a hydrophobic character of the surface. The role of the precipitate was investigated, and surface sizing with the precipitate gave low WVP and high contact angles despite its poor film-forming properties under the experimental conditions. Cobb 60 values were slightly improved for HM starch with increasing glycerol content over glycerol-free sizing.

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“…2), and they are weakened or even disappeared after cross-linking. The XRD pattern of a sample reflects it is amorphous or crystalline [17]. It is known that the crystallizability of a linear polymer is higher than that of a crosslinked one.…”

Section: Resultsmentioning

confidence: 99%

Tailor‐made starch‐based gels bearing highly acidic groups

Xiao

Huang

2012

Starch Stärke

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A facile synthesis route was employed to prepare starch-based hydrogels that contained highly acidic groups. The gels were obtained through the free radical cross-linking reaction between an unsaturated starch-based macromonomer and acrylic acid (AA)/sodium vinyl sulfonate or AA/itaconic acid monomer pair, and denoted as SAS or SAI. The structure of the gels was verified with FTIR, XRD, and TGA measurements. It was found that the swelling ratios of SAI and SAS depended on the feeding ratio of monomers and could be 6.6 and 12.1, respectively. Rhodamine B was bound into the gels via electrostatic interaction and able to be released again. In particular, the hydrolysis of starch was enhanced with either hydrogel. Both the encapsulation capacity for the cationic electrolyte and catalysis effect of the gels were in the order of SAS>SAI. The results indicated that the network structure and performances of the starch-based gels could be regulated by simply varying the components and ratios of monomers.

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The crystallinity of amylose and amylopectin films

Cited by 113 publications

References 24 publications

Properties and ageing behaviour of pea starch films as affected by blend with poly(vinyl alcohol)

Properties and ageing behaviour of pea starch films as affected by blend with poly(vinyl alcohol)

Effects of film forming and hydrophobic properties of starches on surface sized packaging paper

Tailor‐made starch‐based gels bearing highly acidic groups

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