Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch-ι-carrageenan film

Rahul Thakur, Penta Pristijono, John B. Golding, Costas E. Stathopoulos, Christopher J. Scarlett, Michael Bowyer, Sukhvinder P. Singh, Quan V. Vuong

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Abstract

Edible films and coatings have been applied as the potential substitutes for conventional plastics in food packaging. However, their physical and mechanical properties still have limitations and thus require further improvement. In this study, we compared the physico–chemical properties of starches extracted from eight rice varieties and attempted to predict their promising effects on the physical (thickness and solubility), mechanical (tensile strength and elongation break), barrier (water vapor permeability), and optical properties (color and transparency) of rice starch-ι-carrageenan films. The results showed that starch amylose content and amylose–amylopectin associations during retrogradation play a significant role in determining various properties of the films. The film containing starch from “Reiziq” variety showed minimum thickness (0.08 mm), water vapor permeability (WVP) (2.7 gs−1 m−1 Pa−1), solubility (43.12%) opacity (0.44%), and better mechanical properties, demonstrating the importance of selection of the source of the starch. The results also indicated that rice starch had compatibility with ι-carrageenan, and the blend of these two polysaccharides can be potentially used for coating fruit and vegetables.
Original languageEnglish
Article number1700099
Number of pages10
JournalStarch
Volume70
Issue number1-2
Early online date29 Jun 2017
DOIs
Publication statusPublished - 8 Jan 2018

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rice starch
retrogradation
carrageenan
gelatinization
films (materials)
physiology
starch
edible films
water vapor
mechanical properties
solubility
permeability
food packaging
opacity
optical properties
tensile strength
blended foods
amylose
coatings
physical properties

Cite this

Thakur, R., Pristijono, P., Golding, J. B., Stathopoulos, C. E., Scarlett, C. J., Bowyer, M., ... Vuong, Q. V. (2018). Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch-ι-carrageenan film. Starch, 70(1-2), [1700099]. https://doi.org/10.1002/star.201700099
Thakur, Rahul ; Pristijono, Penta ; Golding, John B. ; Stathopoulos, Costas E. ; Scarlett, Christopher J. ; Bowyer, Michael ; Singh, Sukhvinder P. ; Vuong, Quan V. / Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch-ι-carrageenan film. In: Starch. 2018 ; Vol. 70, No. 1-2.
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abstract = "Edible films and coatings have been applied as the potential substitutes for conventional plastics in food packaging. However, their physical and mechanical properties still have limitations and thus require further improvement. In this study, we compared the physico–chemical properties of starches extracted from eight rice varieties and attempted to predict their promising effects on the physical (thickness and solubility), mechanical (tensile strength and elongation break), barrier (water vapor permeability), and optical properties (color and transparency) of rice starch-ι-carrageenan films. The results showed that starch amylose content and amylose–amylopectin associations during retrogradation play a significant role in determining various properties of the films. The film containing starch from “Reiziq” variety showed minimum thickness (0.08 mm), water vapor permeability (WVP) (2.7 gs−1 m−1 Pa−1), solubility (43.12{\%}) opacity (0.44{\%}), and better mechanical properties, demonstrating the importance of selection of the source of the starch. The results also indicated that rice starch had compatibility with ι-carrageenan, and the blend of these two polysaccharides can be potentially used for coating fruit and vegetables.",
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Thakur, R, Pristijono, P, Golding, JB, Stathopoulos, CE, Scarlett, CJ, Bowyer, M, Singh, SP & Vuong, QV 2018, 'Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch-ι-carrageenan film', Starch, vol. 70, no. 1-2, 1700099. https://doi.org/10.1002/star.201700099

Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch-ι-carrageenan film. / Thakur, Rahul; Pristijono, Penta; Golding, John B.; Stathopoulos, Costas E.; Scarlett, Christopher J.; Bowyer, Michael; Singh, Sukhvinder P.; Vuong, Quan V.

In: Starch, Vol. 70, No. 1-2, 1700099, 08.01.2018.

Research output: Contribution to journalArticle

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AU - Thakur, Rahul

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AU - Golding, John B.

AU - Stathopoulos, Costas E.

AU - Scarlett, Christopher J.

AU - Bowyer, Michael

AU - Singh, Sukhvinder P.

AU - Vuong, Quan V.

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N2 - Edible films and coatings have been applied as the potential substitutes for conventional plastics in food packaging. However, their physical and mechanical properties still have limitations and thus require further improvement. In this study, we compared the physico–chemical properties of starches extracted from eight rice varieties and attempted to predict their promising effects on the physical (thickness and solubility), mechanical (tensile strength and elongation break), barrier (water vapor permeability), and optical properties (color and transparency) of rice starch-ι-carrageenan films. The results showed that starch amylose content and amylose–amylopectin associations during retrogradation play a significant role in determining various properties of the films. The film containing starch from “Reiziq” variety showed minimum thickness (0.08 mm), water vapor permeability (WVP) (2.7 gs−1 m−1 Pa−1), solubility (43.12%) opacity (0.44%), and better mechanical properties, demonstrating the importance of selection of the source of the starch. The results also indicated that rice starch had compatibility with ι-carrageenan, and the blend of these two polysaccharides can be potentially used for coating fruit and vegetables.

AB - Edible films and coatings have been applied as the potential substitutes for conventional plastics in food packaging. However, their physical and mechanical properties still have limitations and thus require further improvement. In this study, we compared the physico–chemical properties of starches extracted from eight rice varieties and attempted to predict their promising effects on the physical (thickness and solubility), mechanical (tensile strength and elongation break), barrier (water vapor permeability), and optical properties (color and transparency) of rice starch-ι-carrageenan films. The results showed that starch amylose content and amylose–amylopectin associations during retrogradation play a significant role in determining various properties of the films. The film containing starch from “Reiziq” variety showed minimum thickness (0.08 mm), water vapor permeability (WVP) (2.7 gs−1 m−1 Pa−1), solubility (43.12%) opacity (0.44%), and better mechanical properties, demonstrating the importance of selection of the source of the starch. The results also indicated that rice starch had compatibility with ι-carrageenan, and the blend of these two polysaccharides can be potentially used for coating fruit and vegetables.

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Thakur R, Pristijono P, Golding JB, Stathopoulos CE, Scarlett CJ, Bowyer M et al. Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch-ι-carrageenan film. Starch. 2018 Jan 8;70(1-2). 1700099. https://doi.org/10.1002/star.201700099