Physical modification of starch by high-pressure homogenization for improving functional properties of κ-carrageenan/starch blend film

Mahdiyar Shahbazi, Mahsa Majzoobi, Asgar Farahnaky

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

Cornstarch granules were physically modified by high-pressure homogenizer at a pressure of 14 MPa (two and five passes) and 20 MPa (two passes). Then, the modified starches were blended with κ-carrageenan and functional properties of κ-carrageenan/starch films were investigated. Upon homogenization, X-ray diffraction pattern of native starch changed and relative crystallinity reduced. Differential scanning calorimetry showed that melting-point peaks of native starch were shifted to lower temperature after homogenization process. The modified starch granules preserved their integrity, while several micro-pores appeared on their surfaces. In order to study the impact of modified starches on κ-carrageenan film, morphological properties, mechanical parameters, contact angle, water solubility and water vapor permeability of blend films were evaluated. Scanning electron microscopy micrographs of cross-sectional view revealed a good level of miscibility between κ-carrageenan and modified starches. Κ-carrageenan films containing pressured starches showed the highest surface hydrophobicity and tensile strength. Water barrier property and water resistance of κ-carrageenan film were found to improve after addition of modified starches. These changes were more marked when the starch was modified with high level of homogenization pressure.
Original languageEnglish
Pages (from-to)204-214
Number of pages11
JournalFood Hydrocolloids
Volume85
Early online date17 Jul 2018
DOIs
Publication statusPublished - Dec 2018

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