{"title":"淀粉类型对食用薄膜和涂层感官、热重和x射线衍射指标的影响","authors":"O. Shulga, A. Chorna, S. Shulga","doi":"10.23939/chcht14.01.081","DOIUrl":null,"url":null,"abstract":"The edible films from potato starch, chemically modified food starch refined from high amylose corn, carbohydrate polymer from a waxy corn and a special high-temperature dextrin refined from tapioca starch were studied according to organoleptic characteristics. The greatest elongation (108 %) and strength (47.6 MPa) were found to be with a film based on potato starch. The modified starches such as dextrin and tapioca starch retain amorphous of film structure better than others. The films from modified starch contain more crystallization moisture because there is no amylopectin in this starch. The obtained results are recommended to use for optimizing food production.","PeriodicalId":9762,"journal":{"name":"Chemistry and Chemical Technology","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2020-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Starch Type Effect on Organoleptic, Thermogravimetric and X-ray Diffraction Indices of Edible Films and Coatings\",\"authors\":\"O. Shulga, A. Chorna, S. Shulga\",\"doi\":\"10.23939/chcht14.01.081\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The edible films from potato starch, chemically modified food starch refined from high amylose corn, carbohydrate polymer from a waxy corn and a special high-temperature dextrin refined from tapioca starch were studied according to organoleptic characteristics. The greatest elongation (108 %) and strength (47.6 MPa) were found to be with a film based on potato starch. The modified starches such as dextrin and tapioca starch retain amorphous of film structure better than others. The films from modified starch contain more crystallization moisture because there is no amylopectin in this starch. The obtained results are recommended to use for optimizing food production.\",\"PeriodicalId\":9762,\"journal\":{\"name\":\"Chemistry and Chemical Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-02-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Chemistry and Chemical Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.23939/chcht14.01.081\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Chemistry and Chemical Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.23939/chcht14.01.081","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Starch Type Effect on Organoleptic, Thermogravimetric and X-ray Diffraction Indices of Edible Films and Coatings
The edible films from potato starch, chemically modified food starch refined from high amylose corn, carbohydrate polymer from a waxy corn and a special high-temperature dextrin refined from tapioca starch were studied according to organoleptic characteristics. The greatest elongation (108 %) and strength (47.6 MPa) were found to be with a film based on potato starch. The modified starches such as dextrin and tapioca starch retain amorphous of film structure better than others. The films from modified starch contain more crystallization moisture because there is no amylopectin in this starch. The obtained results are recommended to use for optimizing food production.
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