Physical and Mechanical Properties of Hydroxypropylated Oat Starch Edible Film

The objectives of this study were to investigate the potential of hydroxypropylated oat starch (HPOS) in preparation of an edible film. Films were prepared by the so-called casting technique, from film-forming suspensions of hydroxypropylated oat starch (HPOS), glycerol (0, 20, 30, 40 and 50 g/100 g starch) and water. The effects of plasticizer on the microstructure, water vapor permeability (WVP) and mechanical properties were investigated using films stored under 75% relative humidity. Films without plasticizer showed lower WVP than plasticized ones. On the whole, a decline in tensile strength and Young's modulus and an increase in percent elongation at break were observed when glycerol content increased in all film formulations. Films without plasticizer showed higher tensile strength values than the plasticized ones and presented stable percent elongation at break under 75% RH. The films containing hydroxypropyl group and glycerol showed more appropriate attributes in the terms of structural homogeneity.

کلیدواژه ها:

Edible Film ، Glycerol ، Hydroxypropylated Oat Starch ، Water Vapor Permeability ، Mechanical Properties