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

• 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

•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...