Effect of Amylopectin Content on Mechanical, Barrier and Thermal Properties of Plasticized Starch/Chitosan Films

Abstract

Mechanical, barrier, and thermal properties of films based on blends of corn starch and chitosan plasticized with ethylene glycol, glycerol, and sorbitol were investigated. Starch amylopectin variation was explored, and contents of 100% and 73% were employed to blend with chitosan and polyols. The findings showed that high amylopectin content has a significant effect (p WVP). On the other hand, the incorporation of polyols showed a significantly high (p p WVP results. The amylopectin content played no influence in the degradation stability of the films measured by thermogravimetry (TGA). However, amylopectin content influences the endothermic peak temperature observed by differential scanning calorimetry (DSC) analysis. A reduction of about 15 °C was noticed for the film prepared with high amylopectin content, a behavior correlated to its amorphous structure, capable of retaining more water than a crystalline region.

Keywords

• chitosan
• starch
• amylose
• films