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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/restrictedAccess
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
dc.conicet.fuente unificacion


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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Atribución-NoComercial-SinDerivadas 2.5 Argentina (CC BY-NC-ND 2.5 AR)