Menzel, Carolin
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Research article2015Peer reviewedOpen access
Menzel, Carolin; Andersson, Mariette; Andersson, Roger; Vázquez Gutiérrez, José Luis; Daniel, Geoffrey; Langton, Maud; Gällstedt, Mikael; Koch, Kristine
High-amylose potato starches were produced through genetic modification resulting in changed granule morphology and composition, with higher amylose content and increased chain length of amylopectin. The increased amylose content and structural changes in amylopectin enhanced film-forming behavior and improved barrier and tensile properties in starch films. The molecular structure in these starches was related to film-forming properties. Solution-cast films of high-amylose starch revealed a homogeneous structure with increasing surface roughness at higher amylose content, possibly due to amylose aggregation. Films exhibited significantly higher stress and strain at break compared with films of wild-type starch, which could be attributable to the longer chains of amylopectin being involved in the interconnected network and more interaction between chains, as shown using transmission electron microscopy. The oxygen permeability of high-amylose starch films was significantly decreased compared with wildtype starch. The nature of the modified starches makes them an interesting candidate for replacement of non-renewable oxygen and grease barrier polymers used today. (C) 2015 Elsevier Ltd. All rights reserved.
High-amylose potato starch; Film forming; Molecular structure; Chain-length; Amylopectin; Microscopy
Carbohydrate Polymers
2015, Volume: 130, pages: 388-397 Publisher: ELSEVIER SCI LTD
Agricultural Science
Polymer Technologies
DOI: https://doi.org/10.1016/j.carbpol.2015.05.024
https://res.slu.se/id/publ/69573