Effects of ultrasound and pullulanase dual modification on the structure and physicochemical properties of cassava starch and its films.
- 2026-05
- Food chemistry 512
- PubMed: 41875771
- DOI: 10.1016/j.foodchem.2026.148975
Study Design
- Methods
- cassava starch was modified using ultrasound and pullulanase; films fabricated from modified starches
Starch-based films possess superior biodegradability compared to petroleum-based plastic films; however, their practical application is restricted by inadequate mechanical properties. In this study, cassava starch was modified using ultrasound and pullulanase to improve the mechanical performance of starch-based films. The effects of different modification methods and treatment sequences on the physicochemical properties of cassava starch were investigated, alongside the properties of films fabricated from modified starches. Results indicated that dual modification treatments, particularly ultrasound treatment followed by pullulanase hydrolysis, led to an increase in amylose content and starch solubility, while reducing swelling power, water absorption index, and paste transparency. Moreover, the resulting films exhibited a denser and smoother structure, more appropriate thickness, higher transparency, lower water vapor permeability (reduced by 53.26%), greater tensile strength (increased by 3.54-fold), and improved thermal stability. This study offers a feasible and effective approach for enhancing the properties of cassava starch films.
Research Insights
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