Physical and Mechanical Properties of Pea Starch Edible Films Containing Beeswax Emulsions

• Autores: J. H. Han, G.H. Seo, I.M. Park, G.N. Kim, D.S. Lee
• Localización: Journal of food science, ISSN 0022-1147, Vol. 71, Nº 6, 2006
• Idioma: inglés
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• Resumen

  • Hydrophobic beeswax emulsions were incorporated into hydrophilic starch films to modify physical, mechanical, and thermal properties of the films. Beeswax was added in the film-forming solution of high-amylose pea starch (35% to 40% amylose w/w) at the level of 0%, 10%, 20%, 30%, and 40% w/w of starch with glycerol as a plasticizer (40/60 of glycerol/starch). Addition of beeswax affected mechanical properties, significantly reducing tensile strength and elongation and increasing elastic modulus. Beeswax addition decreased water vapor permeability and increased oxygen permeability. However, the addition of hydrophobic wax particles in starch films marginally affected these physical properties below 30% beeswax in the films. Beeswax addition at the 40% concentration formed amylose–lipid complex that caused the dramatic changes of physical and thermal properties of the films.