Effect of β--Cyclodextrin on Formation of Corn Starchy-Base Films

Abstract:

Cyclodextrin has controlled release behavor of food flavors and can bring these functions to starch-based films once it was added into these film. In this paper the corn starchy-base films containing β--cyclodextrin were prepared by tape casting method. The effects of β-β-cyclodextrin on the formation of starchy film were studied through the means of physicochemical and texture tests. The results indicated good compatibility between starch matrix and β--cyclodextrin. The clarity of film was only slightly lowered，the water solubility increased and water vapor barrier property of film improved greatly after adding β--cyclodextrin. The texture test showed that addition of β--cyclodextrin first decreased lightly and then increased the tensile strength of starch-based films，and resulted to decrease of elongation at break. On the whole，up to 20% β--cyclodextrin has little effects on the appearance of film，but provides the improved water vapor barrier properties and better mechanical properties of starch-based film.