Preparation and physicochemical properties of edible films from gelatin and Andean potato (Solanum tuberosumGroup Phureja) starch

被引：10
|
作者：
Carolina Otalora, Maria [1 ]
Wilches-Torres, Andrea [1 ]
Gomez Castano, Jovanny A. [2 ]
机构：
[1] Univ Boyaca, Fac Ciencias & Ingn, Grp Invest Ciencias Basicas NUCLEO, Tunja 050030, Boyaca, Colombia
[2] Univ Pedag & Tecnol Colombia UPTC, Fac Ciencias, Grp Quim Fis Mol & Modelamiento Computac QUIMOL, Ave Cent Norte, Tunja 050030, Boyaca, Colombia
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2021年 / 56卷 / 02期
关键词：
Andean potato; edible films; gelatin; starch; MECHANICAL-PROPERTIES; BARRIER PROPERTIES; FTIR; FOOD; TRANSGLUTAMINASE; PERFORMANCE; CULTIVARS; AMYLOSE; CLONES; BLENDS;
D O I：
10.1111/ijfs.14727
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A novel edible film formulation using native Andean potato starch (APS) and gelatin (G) was developed, and evaluated as a function of the APS/G ratio (3:1, 1:1, and 1:3). The films were physicochemically, structurally (FTIR and Raman), morphologically (SEM), thermally (DSC/TGA) and mechanically characterised. The addition of starch increased water resistance, clarity and thermal stability of the films. The SEM micrographs showed a heterogeneous surface and a compact structure. The films also showed low values for both tensile strength and elastic modulus. FTIR analysis revealed intermolecular interactions between the gelatin and starch. Edible film obtained in this work may have potential applications in many fields.
引用
收藏
页码：838 / 846
页数：9
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