Gelatin was wetted with 20%, 25% and 30% water, followed by mixing with oxidized hydroxypropyl starch and hydroxypropyl distarch phosphate starch, respectively. Shortening was added as a hydrophobic agent. Zinc stearate and calcium stearate were added as lubricants. Edible starch/gelatin composite films were prepared by extrusion blowing. The effects of the amount of water added to gelatin on the properties and structures of starch/gelatin composite films were investigated by scanning electron microscopy, X-ray diffraction, differential calorimetry, low-field NMR, and infrared spectroscopy. The results showed that the films prepared from 25% water-wetting gelatin and oxidized hydroxypropyl starch had the best compatibility, mechanical properties, and water-resistant properties. Appropriate amount of water added to gelatin promoted starch gelatinization and gelatin melting, enhancing the intermolecular forces and homogeneity of the film.
SUN Cong
,
WANG Wentao
,
QIN Yang
,
YUAN Xinfu
,
HOU Hanxue
. Effects of wetting gelatin on properties of edible starch/gelatin composite films prepared by extrusion blowing[J]. Food and Fermentation Industries, 2019
, 45(7)
: 82
-87
.
DOI: 10.13995/j.cnki.11-1802/ts.018487
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