FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (8): 6-11.doi: 10.7506/spkx1002-6630-201308002

Previous Articles     Next Articles

Optimization of Properties of Chitoan-Kudzu Starch Blend Films

YIN Lu1, PENG Yong1,YU Hua-ning2,LI Yun-fei1,3,*   

  1. 1. School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; 2. School of Mechanical Engineering, Shanghai Jiao Tong Univeristy, Shanghai 200240, China; 3. Bor Luh Food Safety Center, Shanghai Jiao Tong Univeristy, Shanghai 200240, China
  • Received:2012-01-03 Revised:2013-03-01 Online:2013-04-25 Published:2013-05-07

Abstract: To extend the application of chitosan-kudzu starch, we developed the film by casting and studied the properties of films with different composition by Texture Analyzer, Rheometer etc. The Response Surface Method (RSM) was used to analyze and optimize the composite concentration. Besides, the effects of components of the mixture on the tensile strength, elongation of rupture, water vapor permeability (WVP) and opacity of the films were studied. According to the models generated by and Design-expert software, the edible films display the best properties with the composition of 1.5% kudzu starch, 1.29% chitosan and 24.27% glycerol. Our results provide statistical support for industrial production of chitosan-kudzu starch films.

CLC Number: