Improvement of water solubility and humidity stability of tapioca starch film by incorporating various gums

Sae Ron Byul Kim, Yoon Gyoung Choi, Jong Yea Kim, Seung Taik Lim

Research output: Contribution to journalArticle

27 Citations (Scopus)

Abstract

Various gums including gum arabic, κ-carrageenan, gellan, and xanthan were tested to improve water solubility and humidity stability of a starch-based edible film. Aqueous tapioca starch pastes containing a gum (total 5.0% solids including 0.2 or 0.5% gum solids) were cast on a glass plate, and effects of the gum addition on the water solubility, humidity stability and mechanical properties of the films were examined. Solubility of the film specimen (20 × 20 mm) in distilled water or buffer solution with α-amylase (50 mL) at 37 °C within 60 s was significantly increased by the presence of the gums. Moreover, the starch-gum films were more stable to humidity than a pure pullulan film (20% solids) which was similar to popular commercial films. Under different RH conditions (23, 52, and 85%), the starch-gum films (0.2% gum addition) exhibited tensile strength values similar to those of the pure pullulan film. Among the gums tested, gellan gum at 0.2% addition appeared most effective in improving the mechanical properties and storage stability of the starch film.

Original languageEnglish
Pages (from-to)475-482
Number of pages8
JournalLWT - Food Science and Technology
Volume64
Issue number1
DOIs
Publication statusPublished - 2015

Fingerprint

tapioca
Manihot
water solubility
Gingiva
Humidity
films (materials)
Starch
Solubility
humidity
starch
Water
pullulan
Motion Pictures
mechanical properties
gellan gum
Gum Arabic
gum arabic
edible films
xanthan gum
carrageenan

Keywords

  • Edible film
  • Gums
  • Humidity stability
  • Solubility
  • Tapioca starch

ASJC Scopus subject areas

  • Food Science

Cite this

Improvement of water solubility and humidity stability of tapioca starch film by incorporating various gums. / Kim, Sae Ron Byul; Choi, Yoon Gyoung; Kim, Jong Yea; Lim, Seung Taik.

In: LWT - Food Science and Technology, Vol. 64, No. 1, 2015, p. 475-482.

Research output: Contribution to journalArticle

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