Structures and Property Characterization of Starch-chitosan Crosslinking Films with Different Amylose/amylopectin Ratio
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Abstract:
Starch-chitosan crosslinking films were prepared by starch with different amylose/amylopectin ratios (waxy, normal, G50 and G80). Scanning electron microscope (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction technology (XRD), Contact angle meter (CA) and Thermal gravimetric analysis (TGA) were applied to characterize the morphology, multi-scale structures and thermal property discrepancies of starch-chitosan crosslinking films. The results showed that cavities were formed in the film prepared by the self-cross linkage of chitosan. When chitosan was crosslinked with starch, holes disappeared and homogenous fractured surface were newly formed in the film, and with the increase of amylose content, the roughness of cross-linked film was more obvious. In the meanwhile, new hydrogen-bonds were newly formed by crosslinking of chitosan and starch, the weak diffraction peaks around at 2θ=17.36° of G50 and G80 self-crosslinking films disappeared, and the interactions promoted amorphous structures formation in all chitosan-starch crosslinking films. The contact angle of chitosan self-crosslinking film was 76.57°±1.35°, when chitosan was crosslinked with starch with different amylose/amylopectin ratio, the contact angles of all starch-chitosan crosslinking films were increased, and films with higher amylopectin content showed stronger hydrophilia. The cross-linkage of chitosan and starch accelerated the depolymerization and decomposition of macromolecules, leading to lower thermal stabilities compared with the films by self-crosslinking of starch and chitosan. The results could provide reasonable utilization of starch-chitosan crosslinking film in the field of food packaging.
