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| Effects of Surfactants on the Properties of Kudzu (Pueraria Lobata) Starch Films |
| ZHONG Yu-a, b , LI Yun-Fei-b, c |
| (a.Institute of Refrigeration and Cryogenic Engineering; b.Department of Food Science and Technology; c.Bor S. Luh Food Safety Research Center, Shanghai Jiaotong University, Shanghai 200240，China) |
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Abstract An edible film based on kudzu starch was prepared and the effect of the surfactant on physical and mechanical properties of the films was evaluated. For the film, glycerol as the plasticizer was added in the solution, besides tween 20 and span 80 were used as surfactants. It was found that each surfactant decreases surface tension of the filmforming solution, promotes the formation of V-type crystal in the film, decreases the mechanical strength and increases the flexibility of the film. Tween 20 improves the wettability of film-forming solution on both glass and paraffin wax substrates, smoothes the surface of the film and increases the film’s solubility. The film containing only tween 20 is rougher but has lower hygroscopicity than other films. Blendedsurfactant does not effectively improve the properties of the film as regarding the film containing single surfactant.
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Received: 23 March 2011
Published: 28 May 2012
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