Improvement of water solubility and humidity stability of tapioca starch film by incorporating various gums
- Authors
- Kim, Sae Ron Byul; Choi, Yoon-Gyoung; Kim, Jong-Yea; Lim, Seung-Taik
- Issue Date
- 11월-2015
- Publisher
- ELSEVIER SCIENCE BV
- Keywords
- Edible film; Tapioca starch; Gums; Solubility; Humidity stability
- Citation
- LWT-FOOD SCIENCE AND TECHNOLOGY, v.64, no.1, pp.475 - 482
- Indexed
- SCIE
SCOPUS
- Journal Title
- LWT-FOOD SCIENCE AND TECHNOLOGY
- Volume
- 64
- Number
- 1
- Start Page
- 475
- End Page
- 482
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/92037
- DOI
- 10.1016/j.lwt.2015.05.009
- ISSN
- 0023-6438
- Abstract
- Various gums including gum arabic, kappa-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 x 20 mm) in distilled water or buffer solution with a-amylase (50 mL) at 37 degrees 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. (C) 2015 Elsevier Ltd. All rights reserved.
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