In this study, the mechanical properties （tensile strength, elongation at break and folding resistance） of edible biopolymer film blends formed from blended cassava starch and rice flour at different compositions wi...In this study, the mechanical properties （tensile strength, elongation at break and folding resistance） of edible biopolymer film blends formed from blended cassava starch and rice flour at different compositions with sorbital used as a plasticizer. A suitable ratio of cassava starch and rice flour to water at 10% w/v was used to form a film solution. The addition of a plasticizer agent up to 30% w/w of blending compositions improved the mechanical properties of the generated films. The mechanical properties of the edible blended films with 30% plasticizer were strongly dependent on the blending compositions. Our results pointed out that the cassava starch and rice flour films at a ratio of 70：30 with sorbitol 30% （w/w） had the highest tensile strength which related to folding endurance of the films.展开更多
文摘In this study, the mechanical properties （tensile strength, elongation at break and folding resistance） of edible biopolymer film blends formed from blended cassava starch and rice flour at different compositions with sorbital used as a plasticizer. A suitable ratio of cassava starch and rice flour to water at 10% w/v was used to form a film solution. The addition of a plasticizer agent up to 30% w/w of blending compositions improved the mechanical properties of the generated films. The mechanical properties of the edible blended films with 30% plasticizer were strongly dependent on the blending compositions. Our results pointed out that the cassava starch and rice flour films at a ratio of 70：30 with sorbitol 30% （w/w） had the highest tensile strength which related to folding endurance of the films.
