Mechanical properties and solubility in water of corn starch-collagen composite films: Effect of starch type and concentrations

•The addition of starch granules increased thickness and roughness of collagen film.•10wt% amount of starch was more beneficial than 50wt% to enhancing film strength.•Mechanical properties of films varied depending upon starch type and film state.•All starches improved insolubility and thermal stabi...

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Published in	Food chemistry Vol. 216; pp. 209 - 216
Main Authors	Wang, Kun, Wang, Wenhang, Ye, Ran, Liu, Anjun, Xiao, Jingdong, Liu, Yaowei, Zhao, Yana
Format	Journal Article
Language	English
Published	England Elsevier Ltd 01.02.2017
Subjects	Amylose chemical interactions Collagen Collagen - chemistry Composite film composite materials corn starch crystal structure films (materials) Fourier transform infrared spectroscopy Gelatinization heat Microscopy, Electron, Scanning scanning electron microscopy Solubility Spectroscopy, Fourier Transform Infrared Starch Starch - chemistry Tensile Strength thermal stability water solubility waxy corn X-Ray Diffraction Zea mays - chemistry Composite film Amylose Gelatinization Starch Collagen
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Abstract	•The addition of starch granules increased thickness and roughness of collagen film.•10wt% amount of starch was more beneficial than 50wt% to enhancing film strength.•Mechanical properties of films varied depending upon starch type and film state.•All starches improved insolubility and thermal stability of collagen films. This study investigated the possibility of enhancing the properties of collagen with three different maize starches: waxy maize starch, normal starch, and high amylose starch. Scanning electron microscopy images revealed that starch-collagen films had a rougher surface compared to pure collagen films which became smoother upon heating. Amylose starch and normal starch increased the tensile strength of unheated collagen films in both dry and wet states, while all starches increased tensile strength of collagen film by heating. Depending upon the amylose content and starch concentrations, film solubility in water decreased with the addition of starch. DSC thermograms demonstrated that addition of all starches improved the thermal stability of the collagen film. Moreover, X-ray diffraction results indicated that except for high amylose starch, the crystallinity of both starch and collagen was significantly decreased when subject to heating. FTIR spectra indicated that intermolecular interactions between starch and collagen were enhanced upon heating.
AbstractList	•The addition of starch granules increased thickness and roughness of collagen film.•10wt% amount of starch was more beneficial than 50wt% to enhancing film strength.•Mechanical properties of films varied depending upon starch type and film state.•All starches improved insolubility and thermal stability of collagen films. This study investigated the possibility of enhancing the properties of collagen with three different maize starches: waxy maize starch, normal starch, and high amylose starch. Scanning electron microscopy images revealed that starch-collagen films had a rougher surface compared to pure collagen films which became smoother upon heating. Amylose starch and normal starch increased the tensile strength of unheated collagen films in both dry and wet states, while all starches increased tensile strength of collagen film by heating. Depending upon the amylose content and starch concentrations, film solubility in water decreased with the addition of starch. DSC thermograms demonstrated that addition of all starches improved the thermal stability of the collagen film. Moreover, X-ray diffraction results indicated that except for high amylose starch, the crystallinity of both starch and collagen was significantly decreased when subject to heating. FTIR spectra indicated that intermolecular interactions between starch and collagen were enhanced upon heating. This study investigated the possibility of enhancing the properties of collagen with three different maize starches: waxy maize starch, normal starch, and high amylose starch. Scanning electron microscopy images revealed that starch-collagen films had a rougher surface compared to pure collagen films which became smoother upon heating. Amylose starch and normal starch increased the tensile strength of unheated collagen films in both dry and wet states, while all starches increased tensile strength of collagen film by heating. Depending upon the amylose content and starch concentrations, film solubility in water decreased with the addition of starch. DSC thermograms demonstrated that addition of all starches improved the thermal stability of the collagen film. Moreover, X-ray diffraction results indicated that except for high amylose starch, the crystallinity of both starch and collagen was significantly decreased when subject to heating. FTIR spectra indicated that intermolecular interactions between starch and collagen were enhanced upon heating. This study investigated the possibility of enhancing the properties of collagen with three different maize starches: waxy maize starch, normal starch, and high amylose starch. Scanning electron microscopy images revealed that starch-collagen films had a rougher surface compared to pure collagen films which became smoother upon heating. Amylose starch and normal starch increased the tensile strength of unheated collagen films in both dry and wet states, while all starches increased tensile strength of collagen film by heating. Depending upon the amylose content and starch concentrations, film solubility in water decreased with the addition of starch. DSC thermograms demonstrated that addition of all starches improved the thermal stability of the collagen film. Moreover, X-ray diffraction results indicated that except for high amylose starch, the crystallinity of both starch and collagen was significantly decreased when subject to heating. FTIR spectra indicated that intermolecular interactions between starch and collagen were enhanced upon heating.This study investigated the possibility of enhancing the properties of collagen with three different maize starches: waxy maize starch, normal starch, and high amylose starch. Scanning electron microscopy images revealed that starch-collagen films had a rougher surface compared to pure collagen films which became smoother upon heating. Amylose starch and normal starch increased the tensile strength of unheated collagen films in both dry and wet states, while all starches increased tensile strength of collagen film by heating. Depending upon the amylose content and starch concentrations, film solubility in water decreased with the addition of starch. DSC thermograms demonstrated that addition of all starches improved the thermal stability of the collagen film. Moreover, X-ray diffraction results indicated that except for high amylose starch, the crystallinity of both starch and collagen was significantly decreased when subject to heating. FTIR spectra indicated that intermolecular interactions between starch and collagen were enhanced upon heating.
Author	Ye, Ran Liu, Yaowei Liu, Anjun Xiao, Jingdong Wang, Wenhang Wang, Kun Zhao, Yana
Author_xml	– sequence: 1 givenname: Kun surname: Wang fullname: Wang, Kun organization: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China – sequence: 2 givenname: Wenhang surname: Wang fullname: Wang, Wenhang email: wangwenhang@tust.edu.cn organization: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China – sequence: 3 givenname: Ran surname: Ye fullname: Ye, Ran email: ran.ye.email@gmail.com organization: Department of Biosystems Engineering and Soil Science, University of Tennessee, TN 37996, USA – sequence: 4 givenname: Anjun surname: Liu fullname: Liu, Anjun organization: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China – sequence: 5 givenname: Jingdong surname: Xiao fullname: Xiao, Jingdong organization: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China – sequence: 6 givenname: Yaowei surname: Liu fullname: Liu, Yaowei organization: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China – sequence: 7 givenname: Yana surname: Zhao fullname: Zhao, Yana organization: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
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Keywords	Composite film Amylose Gelatinization Starch Collagen
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Snippet	•The addition of starch granules increased thickness and roughness of collagen film.•10wt% amount of starch was more beneficial than 50wt% to enhancing film... This study investigated the possibility of enhancing the properties of collagen with three different maize starches: waxy maize starch, normal starch, and high...
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SubjectTerms	Amylose chemical interactions Collagen Collagen - chemistry Composite film composite materials corn starch crystal structure films (materials) Fourier transform infrared spectroscopy Gelatinization heat Microscopy, Electron, Scanning scanning electron microscopy Solubility Spectroscopy, Fourier Transform Infrared Starch Starch - chemistry Tensile Strength thermal stability water solubility waxy corn X-Ray Diffraction Zea mays - chemistry
Title	Mechanical properties and solubility in water of corn starch-collagen composite films: Effect of starch type and concentrations
URI	https://dx.doi.org/10.1016/j.foodchem.2016.08.048 https://www.ncbi.nlm.nih.gov/pubmed/27596411 https://www.proquest.com/docview/1817557001 https://www.proquest.com/docview/2000184645
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