The Effect of Amylose on Structures and Properties of Chitosan‐Vanillin Films

This study experimentally investigates the effect of changes in amylose‐to‐amylopectin ratio on the multi‐scale structures, hydrophilicity, and thermal properties of starch–chitosan essential oil (EO) films incorporated with vanillin. The results indicate that aggregates and uneven structures tend t...

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Veröffentlicht in:	Starch 2022-01, Vol.74 (1-2), p.n/a
Hauptverfasser:	Qin, Dan, Wu, Jun, Zhang, Yuxiang, Bao, Mian, Du, Xiaoyue, Sang, Hongqing, Wei, Zhengyou
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino groups Amylopectin Amylose amylose‐to‐amylopectin ratio Bending vibration Chitosan EO films Essential oils Fourier transforms Hydrophilicity Infrared spectroscopy multi‐scale structures Starch starch‐chitosan Stretching Thermal properties Thermodynamic properties Vanillin Vibration Wavelengths
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