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Film properties of wheat starch modified by annealing and oxidation

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Abstract

In this study, we investigated the impact of physical modification by annealing and chemical modification by oxidation on native wheat starch, for later application in biodegradable films. The starches obtained were evaluated for amylose content, carboxyl content, paste properties, swelling power, and solubility. Sequentially, films were made with both modified starches in comparison with native starch (control) and evaluated for morphology, color, mechanical, and solubility properties. As for the modification of starches, oxidation caused more intense changes when compared to annealing, especially in the amylose content, with oxidized starch increasing by 40% and annealing by 25% about native starch. While annealed caused a reorganization of the molecules of the starch chains, increasing the stability of the starch to heating, resulting in higher paste temperature, lower viscosity, and lower breakage rate. In addition, when evaluating the properties of the films, annealing allowed for obtaining more homogeneous films, without cracks in their structure, with few changes in their mechanical properties and water solubility. The change in starch properties caused by oxidation resulted in undesirable changes in the films as a heterogeneous structure, with the presence of cracks, and less elongation. It is concluded that the annealing treatment allowed obtaining films with properties similar to native starch films and proved to be a promising alternative for the development of biodegradable packaging with properties superior to those of chemically modified starch films.

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Acknowledgements

We would like to thank the CNPq for partly funding the study. This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (CAPES) – Finance Code 001.

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Authors and Affiliations

  1. Chemical Engineering Course, University of Passo Fundo, BR 285, Passo Fundo, RS, CEP 99052-900, Brazil

    Letícia Mariane Deloss Güllich & Aline Dettmer

  2. Postgraduate Program in Food Science and Technology (PPGCTA), University of Passo Fundo, BR 285, Passo Fundo, RS, CEP 99052-900, Brazil

    Bárbara Biduski, Luiz Carlos Gutkoski & Aline Dettmer

  3. Postgraduate Program in Food Science and Technology (PPGCTA), Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil

    Marieli Rosseto & Cesar Vinicius Toniciolli Rigueto

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  1. Letícia Mariane Deloss Güllich
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Correspondence to Marieli Rosseto or Aline Dettmer.

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Güllich, L.M.D., Rosseto, M., Rigueto, C.V.T. et al. Film properties of wheat starch modified by annealing and oxidation. Polym. Bull. 80, 12881–12893 (2023). https://doi.org/10.1007/s00289-023-04690-z

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