Expert Center of Innovative Health Food, Thailand Institute of Scientific and Technological Research, 35 Mu 3 Technopolis, Tambon Khlong Ha, Amphoe Khlong Luang, Pathum Thani, 12120, Thailand.
Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki-cho, Kita-gun, Kagawa, 761-0795, Japan.
J Food Sci. 2020 Oct;85(10):3372-3379. doi: 10.1111/1750-3841.15455. Epub 2020 Sep 18.
The concentrations effects of sugars (trehalose and allose) and oils (canola and coconut oil) on the characteristics of rice starch suspension and mechanical properties of rice starch film were studied. The samples were prepared using 3% (w/w) rice starch, with 10% or 30% (w/w) sugar (trehalose or allose) added and 10% or 30% (w/w) oil (canola or coconut). The droplet size of the film suspension increased with increasing oil concentration both in trehalose and allose, which blended with oil. The flow behavior of the film suspensions showed shear-thinning behavior as calculated by the Power Law model. The apparent viscosity tended to increase with the addition of sugar and oil. The breaking stress of the films blended with sugar and oil was less than that of control. On preparation day and after 7 days' storage, the breaking strain tended to increase more with the addition of coconut oil than with that of canola oil. However, breaking stress and breaking strain decreased after 28 days' storage. Adding sugar had correlation with mechanical properties whereas adding oil had correlation with film suspension characteristics, allowed the sugar and oil to interact and inhibited starch chain mobility due to concentration, sugar type, and oil type. PRACTICAL APPLICATION: Trehalose, allose, canola oil, and coconut oil could be used as a plasticizer in a starch edible/biodegradable film system. The preparation process of filmogenic solution was depended on the combination of sugar and oil that could change the flow behavior and affected the mechanical properties of the edible film. The sugar and oil might improve the mechanical properties of the film by a hydroxyl group of sugar and lubricating properties of the oil.
研究了糖（海藻糖和阿洛酮糖）和油（菜籽油和椰子油）的浓度对大米淀粉悬浮液特性和大米淀粉膜机械性能的影响。样品由 3%（w/w）大米淀粉制备，添加 10%或 30%（w/w）糖（海藻糖或阿洛酮糖）和 10%或 30%（w/w）油（菜籽油或椰子油）。在海藻糖和阿洛酮糖与油混合的情况下，随着油浓度的增加，膜悬浮液的液滴尺寸增大。根据幂律模型计算，膜悬浮液的流动行为表现出剪切稀化行为。随着糖和油的添加，表观粘度趋于增加。与对照相比，添加糖和油的薄膜的断裂应力降低。在制备日和 7 天储存后，添加椰子油的薄膜的断裂应变比添加菜籽油的薄膜的断裂应变更倾向于增加。然而，在 28 天储存后，断裂应力和断裂应变下降。添加糖与机械性能有关，而添加油与膜悬浮液特性有关，允许糖和油相互作用，并由于浓度、糖类型和油类型抑制淀粉链的流动性。实用意义：海藻糖、阿洛酮糖、菜籽油和椰子油可用作淀粉可食用/可生物降解膜系统中的增塑剂。成膜溶液的制备过程取决于糖和油的组合，这可以改变流变性并影响可食用膜的机械性能。糖和油可能通过糖的羟基和油的润滑性能改善膜的机械性能。
