Effect of moisture content on the heat-sealing property of starch films from different botanical sources

Jae Heung Suh; Seok Young Ock; Geum Duck Park; Min Hyeock Lee; Hyun Jin Park

doi:10.1016/j.polymertesting.2020.106612

Effect of moisture content on the heat-sealing property of starch films from different botanical sources

Jae Heung Suh, Seok Young Ock, Geum Duck Park, Min Hyeock Lee, Hyun Jin Park

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

24 Citations (Scopus)

Abstract

In this study, we investigated the differences in the crystallinity of starch films (mung bean, water chestnut, sweet potato, and cassava starches) with different moisture contents stored in different humidity conditions (11%, 22%, 33%, 43%, 54%, 75%, and 84%) and evaluated their thermal adhesion and sealing properties. X-ray diffraction analysis revealed an association between the degree of crystallinity and the moisture content in starch films: crystallinity decreased with an increase in the moisture content. Field Emission Scanning Electron Microscopy (FE-SEM) analysis showed that films with low moisture content failed to completely adhere, but films with a high moisture content and lower crystallinity showed good adherence, with two films perfectly adhered at the same temperature because water molecules acted as a mobility enhancer. The peeling test demonstrated the failure modes of the heat-bound films. The cassava starch film, which had a low amylose content and crystallinity, showed better adhesion compared to other starch films.

Original language	English
Article number	106612
Journal	Polymer Testing
Volume	89
DOIs	https://doi.org/10.1016/j.polymertesting.2020.106612
Publication status	Published - 2020 Sept

Keywords

Crystallinity
Heat-sealing
Moisture content
Plasticization
Starch film

ASJC Scopus subject areas

Organic Chemistry
Polymers and Plastics

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10.1016/j.polymertesting.2020.106612

Cite this

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title = "Effect of moisture content on the heat-sealing property of starch films from different botanical sources",

abstract = "In this study, we investigated the differences in the crystallinity of starch films (mung bean, water chestnut, sweet potato, and cassava starches) with different moisture contents stored in different humidity conditions (11%, 22%, 33%, 43%, 54%, 75%, and 84%) and evaluated their thermal adhesion and sealing properties. X-ray diffraction analysis revealed an association between the degree of crystallinity and the moisture content in starch films: crystallinity decreased with an increase in the moisture content. Field Emission Scanning Electron Microscopy (FE-SEM) analysis showed that films with low moisture content failed to completely adhere, but films with a high moisture content and lower crystallinity showed good adherence, with two films perfectly adhered at the same temperature because water molecules acted as a mobility enhancer. The peeling test demonstrated the failure modes of the heat-bound films. The cassava starch film, which had a low amylose content and crystallinity, showed better adhesion compared to other starch films.",

keywords = "Crystallinity, Heat-sealing, Moisture content, Plasticization, Starch film",

author = "Suh, {Jae Heung} and Ock, {Seok Young} and Park, {Geum Duck} and Lee, {Min Hyeock} and Park, {Hyun Jin}",

note = "Funding Information: This research was supported by Korea University grant, School of Life Sciences and Biotechnology for BK21PLUS and Institute of Biomedical Science & Food Safety, Korea University . This work was also supported by the corporation of Suheung Capsule, Republic of Korea. Publisher Copyright: {\textcopyright} 2020",

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doi = "10.1016/j.polymertesting.2020.106612",

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AU - Ock, Seok Young

AU - Park, Geum Duck

AU - Lee, Min Hyeock

AU - Park, Hyun Jin

N1 - Funding Information: This research was supported by Korea University grant, School of Life Sciences and Biotechnology for BK21PLUS and Institute of Biomedical Science & Food Safety, Korea University . This work was also supported by the corporation of Suheung Capsule, Republic of Korea. Publisher Copyright: © 2020

PY - 2020/9

Y1 - 2020/9

N2 - In this study, we investigated the differences in the crystallinity of starch films (mung bean, water chestnut, sweet potato, and cassava starches) with different moisture contents stored in different humidity conditions (11%, 22%, 33%, 43%, 54%, 75%, and 84%) and evaluated their thermal adhesion and sealing properties. X-ray diffraction analysis revealed an association between the degree of crystallinity and the moisture content in starch films: crystallinity decreased with an increase in the moisture content. Field Emission Scanning Electron Microscopy (FE-SEM) analysis showed that films with low moisture content failed to completely adhere, but films with a high moisture content and lower crystallinity showed good adherence, with two films perfectly adhered at the same temperature because water molecules acted as a mobility enhancer. The peeling test demonstrated the failure modes of the heat-bound films. The cassava starch film, which had a low amylose content and crystallinity, showed better adhesion compared to other starch films.

AB - In this study, we investigated the differences in the crystallinity of starch films (mung bean, water chestnut, sweet potato, and cassava starches) with different moisture contents stored in different humidity conditions (11%, 22%, 33%, 43%, 54%, 75%, and 84%) and evaluated their thermal adhesion and sealing properties. X-ray diffraction analysis revealed an association between the degree of crystallinity and the moisture content in starch films: crystallinity decreased with an increase in the moisture content. Field Emission Scanning Electron Microscopy (FE-SEM) analysis showed that films with low moisture content failed to completely adhere, but films with a high moisture content and lower crystallinity showed good adherence, with two films perfectly adhered at the same temperature because water molecules acted as a mobility enhancer. The peeling test demonstrated the failure modes of the heat-bound films. The cassava starch film, which had a low amylose content and crystallinity, showed better adhesion compared to other starch films.

KW - Crystallinity

KW - Heat-sealing

KW - Moisture content

KW - Plasticization

KW - Starch film

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JO - Polymer Testing

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Effect of moisture content on the heat-sealing property of starch films from different botanical sources

Abstract

Keywords

ASJC Scopus subject areas

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