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

Research output: Contribution to journalArticlepeer-review

33 Citations (Scopus)


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 languageEnglish
Article number106612
JournalPolymer Testing
Publication statusPublished - 2020 Sept

Bibliographical 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:
© 2020


  • Crystallinity
  • Heat-sealing
  • Moisture content
  • Plasticization
  • Starch film

ASJC Scopus subject areas

  • Organic Chemistry
  • Polymers and Plastics


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