Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Mechanical Properties of Polyethylene Films Containing Hydroxypropylated Potato Starch

하이드록시프로필화 감자 전분을 함유한 Polyethylene 필름의 기계적 특성

  • 김미라 (경북대학교 식품영양학과) ;
  • 이선자 (경북대학교 식품영양학과)
  • Published : 1999.04.01
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Abstract

Potato starches were hydroxypropylated with 2.5, 5.0, 7.5, and 10.0% propylene oxide(PO) to improve mechanical properties of starch polyethylene film. Starch polyethylene cast films were prepared that contained 5% or 10% of the hydroxypropylated potato starch. Mechanical properties of these films were measured and compared to those of the films containing native potato starch. DS(degree of substitution) increased proportionally as propylene oxide concentration increased. Relative crystallinity in X ray diffraction patterns was decreased and starch granule observed by scanning electron micro scopy was destroyed by severe hydroxypropylation. In color properties of films, b value was not significantly different in the films but 5% starch polyethylene films with 2.5 PO starch showed the lowest L and a value. Tensile strength and strain energy of the films except the film containing 10.0 PO starch were higher than those of the containing native starch.

Keywords

References

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