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 language | English |
|---|---|
| Pages (from-to) | 475-482 |
| Number of pages | 8 |
| Journal | LWT - Food Science and Technology |
| Volume | 64 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 2015 |
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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 journal › Article
}
TY - JOUR
T1 - Improvement of water solubility and humidity stability of tapioca starch film by incorporating various gums
AU - Kim, Sae Ron Byul
AU - Choi, Yoon Gyoung
AU - Kim, Jong Yea
AU - Lim, Seung Taik
PY - 2015
Y1 - 2015
N2 - 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.
AB - 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.
KW - Edible film
KW - Gums
KW - Humidity stability
KW - Solubility
KW - Tapioca starch
UR - http://www.scopus.com/inward/record.url?scp=85027920825&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85027920825&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2015.05.009
DO - 10.1016/j.lwt.2015.05.009
M3 - Article
AN - SCOPUS:85027920825
VL - 64
SP - 475
EP - 482
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
SN - 0023-6438
IS - 1
ER -