TITLE:
Bicomponent Solutions of Food Polysaccharide and Edible Films on Their Basis
AUTHORS:
Huo Po, T. Savitskaya, L. Gotina, S. Makarevich, I. Reznikov, D. Grinshpan
KEYWORDS:
Corn Starch, Sodium Alginate, Agar-Agar, Solutions, Rheological Properties, Edible Films, Physical and Mechanical Properties
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.6 No.16,
December
22,
2015
ABSTRACT: The study of the rheological properties of aqueous solutions of corn starch (CS) blends with sodium alginate (SA) and agar-agar (AA) as well as the physical and mechanical properties of bicomponent films on their basis has been carried out. The data show that adding of both polymers to starch solution causes an increase in viscosity which is higher in the case of SA. Activation energy for viscosity flow of solutions of CS blended with SA has minimum value at CS:SA ratio = 98:2. The above mentioned dependence is not typical for AA, as flow activation energy in this case raises steadily with the growth of AA content in the solution, like viscosity of the CS:AA. The extreme behavior of polymer blends with low content of one of the polymers is described in terms of mutual solubility or thermodynamic compatibility. There is a tendency that mechanical properties and water solubility increase with the increasing of SA and AA polymers in corn starch matrix. Obtained data evidence the benefits of bicomponent films production instead of starch-based films.