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Improved material p...
Improved material properties of solution-cast starch films : Effect of varying amylopectin structure and amylose content of starch from genetically modified potatoes
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- Menzel, Carolin (author)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science,SLU Swedish University of Agricultural Sciences, Sweden
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- Andersson, Mariette (author)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för växtförädling,Department of Plant Breeding,SLU Swedish University of Agricultural Sciences, Sweden
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- Andersson, Roger (author)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science,SLU Swedish University of Agricultural Sciences, Sweden
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- Vázquez Gutiérrez, Jose Luis (author)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science,SLU Swedish University of Agricultural Sciences, Sweden
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- Daniel, Geoffrey (author)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för skogens produkter,Department of Forest Products,SLU Swedish University of Agricultural Sciences, Sweden
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- Langton, Maud (author)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science,SLU Swedish University of Agricultural Sciences, Sweden; CSIRO Commonwealth Scientific and Industrial Research Organisation, Australia
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- Gällstedt, Mikael (author)
- RISE,Innventia
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- Koch, Kristine (author)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science,SLU Swedish University of Agricultural Sciences, Sweden
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(creator_code:org_t)
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- Elsevier BV, 2015
- 2015
- English.
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In: Carbohydrate Polymers. - : Elsevier BV. - 0144-8617 .- 1879-1344. ; 130, s. 388-397
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Abstract
Subject headings
Close
- High-amylose potato starches were produced through genetic modification resulting in changed granule morphology and composition, with higher amylose content and increased chain length of amylopectin. The increased amylose content and structural changes in amylopectin enhanced film-forming behavior and improved barrier and tensile properties in starch films. The molecular structure in these starches was related to film-forming properties. Solution-cast films of high-amylose starch revealed a homogeneous structure with increasing surface roughness at higher amylose content, possibly due to amylose aggregation. Films exhibited significantly higher stress and strain at break compared with films of wild-type starch, which could be attributable to the longer chains of amylopectin being involved in the interconnected network and more interaction between chains, as shown using transmission electron microscopy. The oxygen permeability of high-amylose starch films was significantly decreased compared with wild-type starch. The nature of the modified starches makes them an interesting candidate for replacement of non-renewable oxygen and grease barrier polymers used today.
Subject headings
- TEKNIK OCH TEKNOLOGIER -- Kemiteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Chemical Engineering (hsv//eng)
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Jordbruksvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Agricultural Science (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Kemiteknik -- Polymerteknologi (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Chemical Engineering -- Polymer Technologies (hsv//eng)
Keyword
- High-amylose potato starch
- Film forming
- Molecular structure
- Chain-length
- Amylopectin
- Microscopy
Publication and Content Type
- ref (subject category)
- art (subject category)
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