Menzel, Carolin
(2014).
Starch structures and their usefulness in the production of packaging materials.
Diss. (sammanfattning/summary)
Uppsala :
Sveriges lantbruksuniv.,
Acta Universitatis Agriculturae Sueciae, 1652-6880
; 2014:90
ISBN 978-91-576-8128-7
eISBN 978-91-576-8129-4
[Doctoral thesis]
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PDF
3MB |
Abstract
Environmental concerns about increasing industrial use of plastics and the associated waste are raising the demand for renewable sources to replace petroleum-based products, especially in the packaging sector. This thesis examined the relationship between molecular structures of starch and their material properties in coating materials for food packaging. Chemical modification of starch with citric acid and tailored starches from genetically modified potatoes with higher amylose content was used to improve film formation, reduce water sensitivity and decrease gas permeation.
Citric acid was used as a cross-linking agent and as a plasticiser to improve the barrier properties of starch-based barrier coatings. Methods to detect the cross-linking of starch by quantifying the di-ester content of citric acid and measuring molecular weight changes were developed. Starch films containing highest citric acid content showed the highest cross-linking density and lowest water solubility, but also showed the highest degree of starch degradation due to acid hydrolysis. Adjustment of pH in the starch formulation was used to control starch degradation and adapt it to industrial needs. At pH 4, hydrolysis of starch nearly stopped but cross-linking reaction still occurred, leading to minimum gas permeation. Cross-linking occurred already at temperatures as low as 70°C. Hence no curing step was needed to initiate cross-linking reaction. This is suitable for industrial paper coating applications since high temperature is not required.
The coating process had a great impact on the molecular structure of starch. Laboratory-scale coatings showed a lower degree of cross-linking and no significant hydrolysis of starch compared with solution-cast films, a difference which could be attributable to shorter drying time in laboratory-scale coatings. The high evaporation rate in industrial pilot-scale coatings promoted cross-linking, but also increased coating surface unevenness, resulting in pinholes, which diminished barrier properties.
Studies of tailored starches from genetically modified potatoes with expected increased amylose content showed irregular granules but no weakening of birefringence. It was found that altered amylopectin structure rather than high amylose content resulted in better barrier properties. The amylose-like structure formed in the cast films of starches from genetically modified potatoes decreased oxygen permeability and improved film strength.
Authors/Creators: | Menzel, Carolin | ||||||||||||
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Title: | Starch structures and their usefulness in the production of packaging materials | ||||||||||||
Series Name/Journal: | Acta Universitatis Agriculturae Sueciae | ||||||||||||
Year of publishing : | 2014 | ||||||||||||
Number: | 2014:90 | ||||||||||||
Number of Pages: | 57 | ||||||||||||
Papers/manuscripts: |
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Place of Publication: | Uppsala | ||||||||||||
Publisher: | Department of Food Science, Swedish University of Agricultural Sciences | ||||||||||||
ISBN for printed version: | 978-91-576-8128-7 | ||||||||||||
ISBN for electronic version: | 978-91-576-8129-4 | ||||||||||||
ISSN: | 1652-6880 | ||||||||||||
Language: | English | ||||||||||||
Publication Type: | Doctoral thesis | ||||||||||||
Full Text Status: | Public | ||||||||||||
Agris subject categories.: | Q Food science > Q01 Food science and technology Q Food science > Q80 Packaging | ||||||||||||
Subjects: | (A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science | ||||||||||||
Agrovoc terms: | potato starch, coating, film (packaging), amylose, amylopectin, citric acid, hydrolysis, biopolymers, chemicophysical properties | ||||||||||||
Keywords: | potato starch, film formation, amylose, amylopectin, citric acid, cross-linking, hydrolysis, molecular weight, barrier properties, coatings, biopolymers | ||||||||||||
URN:NBN: | urn:nbn:se:slu:epsilon-e-2196 | ||||||||||||
Permanent URL: | http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-e-2196 | ||||||||||||
ID Code: | 11576 | ||||||||||||
Faculty: | NJ - Fakulteten för naturresurser och jordbruksvetenskap | ||||||||||||
Department: | (NL, NJ) > Dept. of Food Science (until 161231) | ||||||||||||
External funders: | Swedish Research Council | ||||||||||||
Deposited By: | Carolin Menzel | ||||||||||||
Deposited On: | 03 Nov 2014 12:01 | ||||||||||||
Metadata Last Modified: | 02 Dec 2014 11:09 |
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