Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, India.
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, India.
Carbohydr Polym. 2018 Nov 15;200:498-507. doi: 10.1016/j.carbpol.2018.08.028. Epub 2018 Aug 12.
The composition of potato starch (PS) and guar gum (GG) based biodegradable composite film was optimised based on physical, optical, mechanical and barrier properties. The rotatable central composite design applying desirability function was used to assess the effect of PS (2.5-4.5%), GG (0.2-0.8%) and glycerol (15-35%). The optimisation was performed considering minimization of film solubility, opacity, yellowness index and water vapour permeability; and maximization tensile strength and percentage elongation at break. Viscosity of film forming solution; thickness, moisture content and whiteness index of the films were also evaluated. The optimum value of PS, GG and glycerol was 3.7%, 0.4% and 15% (of total solids), respectively. All the independent variables depicted significant effect on the responses (p < 0.05) except starch which did not exhibit any statistically significant effect on WVP. The structural characterisation of the optimised film was also analysed by FESEM and XRD which point to the semi-crystalline nature of the developed film.
基于物理、光学、机械和阻隔性能，优化了以马铃薯淀粉（PS）和瓜尔胶（GG）为基础的可生物降解复合膜的组成。采用可接受性函数的旋转中心组合设计来评估 PS（2.5-4.5%）、GG（0.2-0.8%）和甘油（15-35%）的影响。在考虑到最小化薄膜溶解度、不透明度、黄度指数和水蒸气渗透率的同时，对拉伸强度和断裂伸长率进行了优化。还评估了成膜溶液的粘度、薄膜的厚度、水分含量和白度指数。PS、GG 和甘油的最佳值分别为 3.7%、0.4%和 15%（总固体）。所有独立变量（p<0.05）对响应都有显著影响，除了淀粉对 WVP 没有表现出任何统计学上的显著影响。FESEM 和 XRD 对优化膜的结构特征进行了分析，表明所开发的膜具有半结晶性质。
