Menzel, Carolin and Andersson, Mariette and Andersson, Roger and Vázquez Gutiérrez, José Luis and Daniel, Geoffrey and Langton, Maud and Gällstedt, Mikael and Koch, Kristine
(2015).
Improved material properties of solution-cast starch films: effect of varying amylopectin structure and amylose content of starch from genetically modified potatoes.
Carbohydrate polymers. 130
, 388-397
[Research article]
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- Accepted Version
Available under License Creative Commons Attribution Non-commercial No Derivatives. 2MB |
Official URL: http://dx.doi.org/10.1016/j.carbpol.2015.05.024
Abstract
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 wildtype starch. The nature of the modified starches makes them an interesting candidate for replacement of non-renewable oxygen and grease barrier polymers used today. (C) 2015 Elsevier Ltd. All rights reserved.
| Authors/Creators: | Menzel, Carolin and Andersson, Mariette and Andersson, Roger and Vázquez Gutiérrez, José Luis and Daniel, Geoffrey and Langton, Maud and Gällstedt, Mikael and Koch, Kristine | ||||||
|---|---|---|---|---|---|---|---|
| Title: | Improved material properties of solution-cast starch films: effect of varying amylopectin structure and amylose content of starch from genetically modified potatoes | ||||||
| Series Name/Journal: | Carbohydrate polymers | ||||||
| Year of publishing : | 2015 | ||||||
| Depositing date: | 3 February 2016 | ||||||
| Volume: | 130 | ||||||
| Page range: | 388-397 | ||||||
| Number of Pages: | 10 | ||||||
| Publisher: | Elsevier | ||||||
| ISSN: | 0144-8617 | ||||||
| Language: | English | ||||||
| Publication Type: | Research article | ||||||
| Refereed: | Yes | ||||||
| Article category: | Scientific peer reviewed | ||||||
| Version: | Accepted version | ||||||
| Copyright: | Creative Commons: Attribution-Noncommercial-No Derivative Works 4.0 | ||||||
| Full Text Status: | Public | ||||||
| Agris subject categories.: | F Plant production > F30 Plant genetics and breeding | ||||||
| Subjects: | (A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Agricultural Science (A) Swedish standard research categories 2011 > 2 Engineering and Technology > 204 Chemical Engineering > Polymer Technologies | ||||||
| Agrovoc terms: | potato starch, amylose, amylopectin, genetic improvement | ||||||
| Keywords: | High-amylose potato starch, Film forming, Molecular structure, Chain-length, Amylopectin, Microscopy | ||||||
| URN:NBN: | urn:nbn:se:slu:epsilon-e-3195 | ||||||
| Permanent URL: | http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-e-3195 | ||||||
| Additional ID: |
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| ID Code: | 13014 | ||||||
| Faculty: | LTV - Fakulteten för landskapsarkitektur, trädgårds- och växtproduktionsvetenskap NJ - Fakulteten för naturresurser och jordbruksvetenskap S - Faculty of Forest Sciences | ||||||
| Department: | (LTJ, LTV) > Department of Plant Breeding (from 130101) (NL, NJ) > Dept. of Food Science (until 161231) (S) > Dept. of Forest Products (until 180101) | ||||||
| Deposited By: | SLUpub Connector | ||||||
| Deposited On: | 03 Feb 2016 08:59 | ||||||
| Metadata Last Modified: | 09 Sep 2020 14:17 |
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