Film-forming Ability of the Cross-linked Esterified Corn Starch and the Preservation Properties of the Film
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Abstract:
The properties of corn starch-based edible films formed from cross-linked esterified, esterified cross-linked modified starch were concerned in this paper. The crystallization degree and microstructure of the starch and films were studied by Fourier transform infrared spectrometer (FT-IR), X-ray diffraction and scanning electron microscopy respectively. Applications in preservation of litchi and clausena lansium were tested. The results showed that tensile strength of cross-linked esterified films were increased apparently while the water vapor permeability of esterified cross-linked films were decreased. Light transmittance of the two kinds of film was improved, but the preservation effects on litchi and clausena lansium were not significant.
