Effect of Amylose–Amylopectin Ratios on Physical, Mechanical, and Thermal Properties of Starch‐Based Bionanocomposite Films Incorporated with CMC and Nanoclay
The objective of this work is to examine the effect of amylose–amylopectin ratios on physical, mechanical, and thermal properties of starch‐based bionanocomposite films. Starch sources with different amylose–amylopectin ratios (potato starch, 20:80; wheat starch, 25:75; corn starch, 28:72; and high‐...
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| Veröffentlicht in: | Starch - Stärke 2020-01, Vol.72 (1-2), p.n/a |
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| creator | Jha, Pankaj Dharmalingam, Koodalingam Nishizu, Takahisa Katsuno, Nakako Anandalakshmi, Ramalingam |
| description | The objective of this work is to examine the effect of amylose–amylopectin ratios on physical, mechanical, and thermal properties of starch‐based bionanocomposite films. Starch sources with different amylose–amylopectin ratios (potato starch, 20:80; wheat starch, 25:75; corn starch, 28:72; and high‐amylose corn starch, 70:30) are blended with carboxyl methylcellulose (CMC) and sodium montmorillonite (Na‐MMT) to produce bionanocomposite films. Experimental results reveal that corn starch/CMC/nanoclay bionanocomposite films possess higher tensile strength, lower film solubility, lower water vapor permeability, and higher glass transition temperature due to molecular structure of amylose–amylopectin and their molecular space in corn starch, which help in strong interaction with CMC and extensive intercalation of nanoclay. The highest degree of crystallinity and strong interaction of corn starch with CMC (─OH and─COOH) and nanoclay (Si─O─Si and Al─OH) are confirmed by X‐ray diffractometer (XRD) and Fourier transform infrared (FTIR) spectroscopy results, respectively. The prepared bionanocomposite films can be used for food packaging applications to improve the shelf‐life and safety of food products, which can serve as a potential substitute for conventional plastic packaging materials.
In this study, the effect of amylose–amylopectin ratio of different starch sources, which are blended with carboxyl methylcellulose (CMC) and sodium montmorillonite, on physical, mechanical, and thermal properties of bionanocomposite films is investigated. It is observed that corn starch/CMC/nanoclay bionanocomposite films show higher tensile strength, lower film solubility, lower water vapor permeability, and higher glass transition temperature due to molecular interactions. |
| doi_str_mv | 10.1002/star.201900121 |
| format | Article |
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In this study, the effect of amylose–amylopectin ratio of different starch sources, which are blended with carboxyl methylcellulose (CMC) and sodium montmorillonite, on physical, mechanical, and thermal properties of bionanocomposite films is investigated. It is observed that corn starch/CMC/nanoclay bionanocomposite films show higher tensile strength, lower film solubility, lower water vapor permeability, and higher glass transition temperature due to molecular interactions.</description><identifier>ISSN: 0038-9056</identifier><identifier>EISSN: 1521-379X</identifier><identifier>DOI: 10.1002/star.201900121</identifier><language>eng</language><publisher>Weinheim: Wiley Subscription Services, Inc</publisher><subject>Aluminum ; Amylopectin ; Amylose ; amylose–amylopectin ratios ; barrier properties ; bionanocomposite films ; Corn ; Degree of crystallinity ; Food packaging ; Food safety ; Fourier transforms ; Glass transition temperature ; mechanical properties ; Methylcellulose ; Molecular structure ; Montmorillonite ; Packaging materials ; Permeability ; Potatoes ; Product safety ; Silicon ; Sodium ; Starch ; Strong interactions (field theory) ; Tensile strength ; Thermal properties ; Thermodynamic properties ; Transition temperatures ; Vegetables ; Water vapor ; Wheat</subject><ispartof>Starch - Stärke, 2020-01, Vol.72 (1-2), p.n/a</ispartof><rights>2019 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim</rights><rights>2020 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3171-7d3818d6a2a6d4a5dcb0d0e8323112f2aa9d3cb80f1ee682b3158e114d497bac3</citedby><cites>FETCH-LOGICAL-c3171-7d3818d6a2a6d4a5dcb0d0e8323112f2aa9d3cb80f1ee682b3158e114d497bac3</cites><orcidid>0000-0002-6267-1657</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fstar.201900121$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fstar.201900121$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids></links><search><creatorcontrib>Jha, Pankaj</creatorcontrib><creatorcontrib>Dharmalingam, Koodalingam</creatorcontrib><creatorcontrib>Nishizu, Takahisa</creatorcontrib><creatorcontrib>Katsuno, Nakako</creatorcontrib><creatorcontrib>Anandalakshmi, Ramalingam</creatorcontrib><title>Effect of Amylose–Amylopectin Ratios on Physical, Mechanical, and Thermal Properties of Starch‐Based Bionanocomposite Films Incorporated with CMC and Nanoclay</title><title>Starch - Stärke</title><description>The objective of this work is to examine the effect of amylose–amylopectin ratios on physical, mechanical, and thermal properties of starch‐based bionanocomposite films. Starch sources with different amylose–amylopectin ratios (potato starch, 20:80; wheat starch, 25:75; corn starch, 28:72; and high‐amylose corn starch, 70:30) are blended with carboxyl methylcellulose (CMC) and sodium montmorillonite (Na‐MMT) to produce bionanocomposite films. Experimental results reveal that corn starch/CMC/nanoclay bionanocomposite films possess higher tensile strength, lower film solubility, lower water vapor permeability, and higher glass transition temperature due to molecular structure of amylose–amylopectin and their molecular space in corn starch, which help in strong interaction with CMC and extensive intercalation of nanoclay. The highest degree of crystallinity and strong interaction of corn starch with CMC (─OH and─COOH) and nanoclay (Si─O─Si and Al─OH) are confirmed by X‐ray diffractometer (XRD) and Fourier transform infrared (FTIR) spectroscopy results, respectively. The prepared bionanocomposite films can be used for food packaging applications to improve the shelf‐life and safety of food products, which can serve as a potential substitute for conventional plastic packaging materials.
In this study, the effect of amylose–amylopectin ratio of different starch sources, which are blended with carboxyl methylcellulose (CMC) and sodium montmorillonite, on physical, mechanical, and thermal properties of bionanocomposite films is investigated. It is observed that corn starch/CMC/nanoclay bionanocomposite films show higher tensile strength, lower film solubility, lower water vapor permeability, and higher glass transition temperature due to molecular interactions.</description><subject>Aluminum</subject><subject>Amylopectin</subject><subject>Amylose</subject><subject>amylose–amylopectin ratios</subject><subject>barrier properties</subject><subject>bionanocomposite films</subject><subject>Corn</subject><subject>Degree of crystallinity</subject><subject>Food packaging</subject><subject>Food safety</subject><subject>Fourier transforms</subject><subject>Glass transition temperature</subject><subject>mechanical properties</subject><subject>Methylcellulose</subject><subject>Molecular structure</subject><subject>Montmorillonite</subject><subject>Packaging materials</subject><subject>Permeability</subject><subject>Potatoes</subject><subject>Product safety</subject><subject>Silicon</subject><subject>Sodium</subject><subject>Starch</subject><subject>Strong interactions (field theory)</subject><subject>Tensile strength</subject><subject>Thermal properties</subject><subject>Thermodynamic properties</subject><subject>Transition temperatures</subject><subject>Vegetables</subject><subject>Water vapor</subject><subject>Wheat</subject><issn>0038-9056</issn><issn>1521-379X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNqFkc1KxDAUhYMoOI5uXQfc2jE3mf4tx8FRwT90BHflTpLSSNvUpCLd-QiCb-Cj-SS2jujS1T1cvnPuhUPIPrAJMMaPfItuwhmkjAGHDTKCkEMg4vRhk4wYE0mQsjDaJjvePzIWhfEURuTjJM-1bKnN6azqSuv15-v7t2r6tanpLbbGemprelN03kgsD-mllgXWa421ostCuwpLeuN6l2uN9kPeXf-PLD5f347Ra0WPja2xttJWjfWm1XRhysrT81pa11iHbc-8mLag88v5d-rVQJfY7ZKtHEuv937mmNwvTpbzs-Di-vR8PrsIpIAYgliJBBIVIcdITTFUcsUU04ngAoDnHDFVQq4SloPWUcJXAsJEA0zVNI1XKMWYHKxzG2efnrVvs0f77Or-ZMbFcCJkfdaYTNaUdNZ7p_OscaZC12XAsqGHbOgh--2hN6Rrw4spdfcPnd0tZ7d_3i_nipD-</recordid><startdate>202001</startdate><enddate>202001</enddate><creator>Jha, Pankaj</creator><creator>Dharmalingam, Koodalingam</creator><creator>Nishizu, Takahisa</creator><creator>Katsuno, Nakako</creator><creator>Anandalakshmi, Ramalingam</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><orcidid>https://orcid.org/0000-0002-6267-1657</orcidid></search><sort><creationdate>202001</creationdate><title>Effect of Amylose–Amylopectin Ratios on Physical, Mechanical, and Thermal Properties of Starch‐Based Bionanocomposite Films Incorporated with CMC and Nanoclay</title><author>Jha, Pankaj ; Dharmalingam, Koodalingam ; Nishizu, Takahisa ; Katsuno, Nakako ; Anandalakshmi, Ramalingam</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3171-7d3818d6a2a6d4a5dcb0d0e8323112f2aa9d3cb80f1ee682b3158e114d497bac3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Aluminum</topic><topic>Amylopectin</topic><topic>Amylose</topic><topic>amylose–amylopectin ratios</topic><topic>barrier properties</topic><topic>bionanocomposite films</topic><topic>Corn</topic><topic>Degree of crystallinity</topic><topic>Food packaging</topic><topic>Food safety</topic><topic>Fourier transforms</topic><topic>Glass transition temperature</topic><topic>mechanical properties</topic><topic>Methylcellulose</topic><topic>Molecular structure</topic><topic>Montmorillonite</topic><topic>Packaging materials</topic><topic>Permeability</topic><topic>Potatoes</topic><topic>Product safety</topic><topic>Silicon</topic><topic>Sodium</topic><topic>Starch</topic><topic>Strong interactions (field theory)</topic><topic>Tensile strength</topic><topic>Thermal properties</topic><topic>Thermodynamic properties</topic><topic>Transition temperatures</topic><topic>Vegetables</topic><topic>Water vapor</topic><topic>Wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jha, Pankaj</creatorcontrib><creatorcontrib>Dharmalingam, Koodalingam</creatorcontrib><creatorcontrib>Nishizu, Takahisa</creatorcontrib><creatorcontrib>Katsuno, Nakako</creatorcontrib><creatorcontrib>Anandalakshmi, Ramalingam</creatorcontrib><collection>CrossRef</collection><jtitle>Starch - Stärke</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jha, Pankaj</au><au>Dharmalingam, Koodalingam</au><au>Nishizu, Takahisa</au><au>Katsuno, Nakako</au><au>Anandalakshmi, Ramalingam</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Amylose–Amylopectin Ratios on Physical, Mechanical, and Thermal Properties of Starch‐Based Bionanocomposite Films Incorporated with CMC and Nanoclay</atitle><jtitle>Starch - Stärke</jtitle><date>2020-01</date><risdate>2020</risdate><volume>72</volume><issue>1-2</issue><epage>n/a</epage><issn>0038-9056</issn><eissn>1521-379X</eissn><abstract>The objective of this work is to examine the effect of amylose–amylopectin ratios on physical, mechanical, and thermal properties of starch‐based bionanocomposite films. Starch sources with different amylose–amylopectin ratios (potato starch, 20:80; wheat starch, 25:75; corn starch, 28:72; and high‐amylose corn starch, 70:30) are blended with carboxyl methylcellulose (CMC) and sodium montmorillonite (Na‐MMT) to produce bionanocomposite films. Experimental results reveal that corn starch/CMC/nanoclay bionanocomposite films possess higher tensile strength, lower film solubility, lower water vapor permeability, and higher glass transition temperature due to molecular structure of amylose–amylopectin and their molecular space in corn starch, which help in strong interaction with CMC and extensive intercalation of nanoclay. The highest degree of crystallinity and strong interaction of corn starch with CMC (─OH and─COOH) and nanoclay (Si─O─Si and Al─OH) are confirmed by X‐ray diffractometer (XRD) and Fourier transform infrared (FTIR) spectroscopy results, respectively. The prepared bionanocomposite films can be used for food packaging applications to improve the shelf‐life and safety of food products, which can serve as a potential substitute for conventional plastic packaging materials.
In this study, the effect of amylose–amylopectin ratio of different starch sources, which are blended with carboxyl methylcellulose (CMC) and sodium montmorillonite, on physical, mechanical, and thermal properties of bionanocomposite films is investigated. It is observed that corn starch/CMC/nanoclay bionanocomposite films show higher tensile strength, lower film solubility, lower water vapor permeability, and higher glass transition temperature due to molecular interactions.</abstract><cop>Weinheim</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1002/star.201900121</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-6267-1657</orcidid></addata></record> |
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| subjects | Aluminum Amylopectin Amylose amylose–amylopectin ratios barrier properties bionanocomposite films Corn Degree of crystallinity Food packaging Food safety Fourier transforms Glass transition temperature mechanical properties Methylcellulose Molecular structure Montmorillonite Packaging materials Permeability Potatoes Product safety Silicon Sodium Starch Strong interactions (field theory) Tensile strength Thermal properties Thermodynamic properties Transition temperatures Vegetables Water vapor Wheat |
| title | Effect of Amylose–Amylopectin Ratios on Physical, Mechanical, and Thermal Properties of Starch‐Based Bionanocomposite Films Incorporated with CMC and Nanoclay |
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