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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
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Mechanical Properties
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Water Vapor Permeability
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Physico-Chemical Properties
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Microstructural Analysis
dc.subject.classification
Alimentos y Bebidas
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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


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