Abstract
The influence of gamma irradiation and an addition of locust bean gum (LBG) on the properties of the starch-based films were investigated. The film casting solution including the corn starch, LBG (0%, 0.75%, and 1.5% w/v), polyvinyl alcohol, sucrose, and glycerol was irradiated at 0, 3, 6, 12, and 24 kGy. After irradiation, an intact and smooth film was formed by irradiation treatment. The presence of LBG increased the tensile strength of the films, but the appropriate irradiation dose should be determined to get the highest tensile strength. Application of LBG reduced the percent elongation of the films, but irradiation significantly increased the percent elongation. The enzymatic hydrolysis and water vapor permeability was shown to decrease with an increase in the irradiation dose. Results indicate that the irradiation technology can be a useful tool as a cross-linking agent with starch and LBG to improve the functional properties of a starch-based film.
Original language | English |
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Pages (from-to) | 248-254 |
Number of pages | 7 |
Journal | Food Hydrocolloids |
Volume | 22 |
Issue number | 2 |
DOIs | |
Publication status | Published - 2008 Mar |
Bibliographical note
Funding Information:This study was supported by Korea Institute of Science & Technology Evaluation and Planning (KISTEP) and Ministry of Science & Technology (MOST), through its National Nuclear Technology Program.
Keywords
- Gamma irradiation
- Locust bean gum
- Physicochemical properties
- Starch-based film
ASJC Scopus subject areas
- Food Science
- General Chemistry
- General Chemical Engineering