Emad Ali Soliman^*, Masakazu Furuta

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Department of Polymeric Materials, Institute of Advanced Technology and New Materials, City of Scientific Research and Technology Applications, Alexandria, Egypt.
Department of Quantum and Radiation Engineering, Graduate School of Engineering, Osaka Prefecture University, 1-1 Gakuen Cho, Sakai, Osaka, Japan.
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Abstract: Polymer blends of cold water soluble starches (amylose or amylopectin soluble starch) with gelatin were prepared using solvent casting method. The solid state miscibility and polymer-polymer interactions between the constituent polymers were studied by fourier transforms infrared spectroscopy (FTIR), X-ray diffraction (XRD), differential scanning calorirmetry (DSC), light optical microscopy (OP) and scanning electron microscopy (SEM), whereas the thermal stability of the blends was studied by thermogravimetric analysis (TGA). Furthermore, tensile and water vapor barrier properties of the blends were assessed. The obtained results exhibited that gelatin was more miscible with amylose soluble starch than with amylopectin soluble starch. Moreover, enhancing mechanical and water barrier properties of amylose soluble starch/gelatin blends were more pronounced than those of amylopectin soluble starch/gelatin blends. Generally, tensile strength (TS) and Elongation percentage (E) of the blend films were found to be gradually increased with increasing the proportion of gelatin. Nevertheless, increasing starch proportion was in favor of decreasing water vapor permeability (WVP). At equal proportions of starch and gelatin (1:1), TS was raised up to 8.69 MPa for amylose soluble starch/gelatin blend films while it raised up to 4.96 MPa for amylopectin soluble starch/gelatin blend films, and so on E was increased to its maximum by ~179.6% for soluble amylose starch/gelatin blends while it was increased to ~114.5% for amylopectin soluble starch/gelatin blends. On the other hand, WVP was significantly decreased to be 6.46 and 12.09 g·mm/m2·day·kPa for blends of amylose and amylopectin soluble starches, respectively.

Keywords: Soluble Amylose Starch, Soluble Amylopectin Starch, Gelatin, Biodegradable Blend Films

Cite this paper: Soliman, E. and Furuta, M. (2014) Influence of Phase Behavior and Miscibility on Mechanical, Thermal and Micro-Structure of Soluble Starch-Gelatin Thermoplastic Biodegradable Blend Films. Food and Nutrition Sciences, 5, 1040-1055. doi: 10.4236/fns.2014.511115.

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