Relationship between RVA Properties and Film Physical Properties of Native Corn Starch and Hydroxypropylated Corn Starch

천연옥수수전분과 hydroxypropyl화 옥수수전분의 RVA특성과 필름 물성의 관계

  • Han, Youn-Jeong (Department of Food Science and Nutrition, The Catholic University of Korea) ;
  • Kim, Suk-Shin (Department of Food Science and Nutrition, The Catholic University of Korea)
  • 한윤정 (가톨릭대학교 식품영양학과) ;
  • 김석신 (가톨릭대학교 식품영양학과)
  • Published : 2002.12.01

Abstract

Relationship between RVA properties and physical properties of film made from native corn starch and hydroxypropylated corn starch at various levels of plasticizers was examinel. Tensile strength of the film decreased, but its elongation and water vapor permeability increased with increasing plasticizer concentration. The film with glycerol showed greater changes in physical properties than that with sorbitol. Hydroxypropylated starch film showed lower tensile strength, higher elongation, and higher water vapor permeability than the native starch film. Sorbitol resulted in films with relatively high tensile strength, whereas glycerol produced films with increased elongation. The most reliable parameters for the relationship between RVA properties and film properties were RVA peak viscosity, tensile strength, and water vapor permeability. Water vapor permeability and tensile strength had linear relationship with RVA properties. The tensile strength and water vapor permeability of film could be predicted using the RVA peak viscosity.

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