Mostrar el registro sencillo del ítem

dc.contributor.author
Bof, Maria Julieta  
dc.contributor.author
Bordagaray, Valeria Carina  
dc.contributor.author
Locaso, Delia Elisa  
dc.contributor.author
Garcia, Maria Alejandra  
dc.date.available
2018-04-17T15:02:16Z  
dc.date.issued
2015-05  
dc.identifier.citation
Bof, Maria Julieta; Bordagaray, Valeria Carina; Locaso, Delia Elisa; Garcia, Maria Alejandra; Chitosan molecular weight effect on starch-composite film properties; Elsevier; Food Hydrocolloids; 51; 5-2015; 281-294  
dc.identifier.issn
0268-005X  
dc.identifier.uri
http://hdl.handle.net/11336/42253  
dc.description.abstract
The aim of this work was to prepare and characterize composite films based on chitosan (CH) and corn starch (CS), analyzing the influence of the chitosan molecular weight (MW) on film structure and functional properties. Three chitosan products were characterized and classified as low (LMW), medium (MMW) and high (HMW) according to its MW. Rheological behavior of filmogenic solutions depend on CH-MW from Newtonian to pseudoplastic one. Chitosan based film physicochemical properties were strongly affected by its molecular weight: the lower the MW the higher the color differences and film solubility. SEM observations demonstrated that plasticized chitosan films exhibited homogeneous structures, the higher the MW the more compact is the structure and the lower is the water vapor permeability (WVP, 4.55±0.6 ×10-11 g/m s Pa.). Likewise, CH and CS were compatible polymers which led to the development of homogeneous blend films. Polymer interactions were evidenced in FTIR spectra by the shifts observed within the region of 1500-1700cm-1, which reduce the hydrophilic groups? availability of chitosan matrices, leading to a reduction in WVP of composite films. Mechanical properties of the developed films were performed through different complementary tests. Chitosan MW affects both the type and number of interactions, which determine the matrix structure and characteristics. In HMW-CH matrix polymer-polymer interactions are favored, leading to strong and resistant matrices with high dynamic elastic modulus values. Meanwhile, in LMW-CH one, polymer-plasticizer and polymer-solvent interactions became important and the development of high extensible and soluble materials is privileged.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/  
dc.subject
Chitosan Molecular Weight  
dc.subject
Starch  
dc.subject
Mechanical Properties  
dc.subject
Water Vapor Permeability  
dc.subject
Physico-Chemical Properties  
dc.subject
Microstructural Analysis  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Chitosan molecular weight effect on starch-composite film properties  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-04-17T13:57:10Z  
dc.journal.volume
51  
dc.journal.pagination
281-294  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Bof, Maria Julieta. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; Argentina  
dc.description.fil
Fil: Bordagaray, Valeria Carina. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; Argentina  
dc.description.fil
Fil: Locaso, Delia Elisa. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; Argentina  
dc.description.fil
Fil: Garcia, Maria Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina  
dc.journal.title
Food Hydrocolloids  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodhyd.2015.05.018  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X15002192