Producción Científica Profesorado

Effect of mechanical homogenization on the physicochemical properties of films made from dual modified corn starch prepared by the casting solution method



Gómez Aldapa, Carlos Alberto

2020

Carlos A. Gómez?Aldapa Dennise M. Ghinis?Rojas Javier Castro?Rosas Gonzalo Velazquez Miguel C. Gutiérrez Lourdes González?Salitre Ulin A. Basilio?Cortes. Effect of mechanical homogenization on the physicochemical properties of films made from dual modified corn starch prepared by the casting solution method. Journal of Food Processing and Preservation, 2020, 44(12), e14985. DOI:10.1111/jfpp.14985


Abstract


Films were obtained by casting a solution of succinated hydrolyzed corn starch homogenized using an ULTRA?TURRAX (UF). Glycerol was added as a plasticizer. Films obtained after homogenizing with a magnetic bar by the conventional method (CF) were used as a control. The physicochemical, thermomechanical, and hygroscopic properties were evaluated. UF resulted in a gray color change when heating at 65C during the mechanical homogenization process, while the CF remained white. The thermomechanical properties depended on the conditioning at different relative humidity values. Mechanical properties of the UF showed the lowest values of tensile strength (TS) and percentage of elongation (%E). The mechanical homogenization at high revolutions allowed changing the physicochemical and mechanical properties of the films obtained from dual modified starch, probably due to the dispersion, rearrangement, orientation, and interaction of the macromolecular components of the modified polymers. These films could have a wide array of applications.



Producto de Investigación




Artículos relacionados

AUMENTO DE LA ESTABILIDAD DEL COLOR DE EXTRACTOS DE ZARZAMORA MEDIANTE REACCIONES DE CONDENSACIÓN.

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

Frequency and Behavior of Salmonella and Escherichia coli on Whole and Sliced Jalapeño and Serrano P...

INCORPORACIÓN DE ÁCIDOS GRASOS OMEGA 3 EN HUEVO DE GALLINAS PONEDORAS A TRAVÉS DE LA SUPLEMENTACIÓN ...

CARACTERIZACIÓN DEL ALMIDÓN DE DOS VARIEDADES DE SORGO DEL ESTADO DE TAMAULIPAS

CARACTERIZACIÓN FISICOQUÍMICA DEL LACTOSUERO EN EL VALLE DE TULANCINGO

EFECTO DE LA MODIFICACIÓN ÁCIDA DE ALMIDÓN DE MAÍZ AZUL (Zea mays) CON DIFERENTES SOLVENTES ACIDIFIC...

Incidence and Behavior of Salmonella and Escherichia coli on Whole and Sliced Zucchini Squash (Cucur...

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var.Valencia) en Est...