Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand.
Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand.
Int J Biol Macromol. 2020 Aug 1;156:80-93. doi: 10.1016/j.ijbiomac.2020.04.056. Epub 2020 Apr 12.
Biopolymer blend interactions influence the physical, mechanical and barrier properties of edible packaging. Starch (rice and hydroxypropyl cassava starch mixture), agar and maltodextrin were formulated to control the solubility of edible films. Blend materials were characterized for fluid rheology, solid microstructure, mechanical barrier and physical properties. Agar enhanced solid behavior and governed low temperature gelation of the blends, giving improved film forming ability and hydrophobicity. Flexibility of the films highly depended on integrity of polymer networks. Agar formed continuous networks entangled in starch matrices. Conversely, maltodextrin acted as a filler that reduced mechanical strength at high concentration (>40%) due to interruption of network integrity. Interaction between starch and agar led to poor water solubility that was insignificantly impacted by agar concentration (10% to 30%) due to identical molecular bonding. Maltodextrin produced highly miscible and plasticized starch-agar films and led to reduced mechanical relaxation temperature and shriveling of film structures after mold dipping. Solubility increased linearly with higher maltodextrin concentration. Molecular interaction between maltodextrin and starch/agar matrices insignificantly influenced solubility, while strong interaction between starch and agar highly controlled solubility. Findings clarified the interaction mechanisms and behavior of biological macromolecule materials in fluids and solid matrices for manufacture of edible packaging.
生物聚合物共混物的相互作用影响可食用包装的物理、机械和阻隔性能。淀粉（大米和羟丙基木薯淀粉的混合物）、琼脂和麦芽糊精被配方化以控制可食用薄膜的溶解性。共混材料的流体流变学、固体微观结构、机械阻隔和物理性能进行了表征。琼脂增强了固体行为，并控制了共混物的低温胶凝，从而提高了成膜能力和疏水性。薄膜的柔韧性高度依赖于聚合物网络的完整性。琼脂在淀粉基质中形成连续的网络缠绕。相反，麦芽糊精作为填充剂，由于网络完整性的中断，在高浓度（>40%）时会降低机械强度。淀粉和琼脂之间的相互作用导致其水溶性差，而琼脂浓度（10%至 30%）对其影响不大，这是由于相同的分子键合。麦芽糊精产生了高度混溶性和增塑的淀粉-琼脂薄膜，并导致在模具浸泡后薄膜结构的机械松弛温度降低和收缩。溶解度随麦芽糊精浓度的增加呈线性增加。麦芽糊精与淀粉/琼脂基质之间的分子相互作用对溶解度影响不大，而淀粉和琼脂之间的强相互作用则高度控制着溶解度。研究结果阐明了生物大分子材料在流体和固体基质中的相互作用机制和行为，以便制造可食用包装。
