Evaluation of chemical and mechanical properties of biopolymers by modified potato starch

• Autores: Alarcón Cavero, Hugo Arturo, Arroyo Benites, Edmundo
• Formato: artículo
• Fecha de Publicación: 2016
• Institución: Sociedad Química del Perú
• Repositorio: Revista de la Sociedad Química del Perú
• Lenguaje: español
• OAI Identifier: oai:rsqp.revistas.sqperu.org.pe:article/92
• Enlace del recurso: http://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/92
• Nivel de acceso: acceso abierto
• Materia: Biopolymers; biodegrade; potato starch; food packaging; Biopolímeros; biodegradables; almidón de papa; empaques de alimentos

In this paper we present the study to obtain biopolymers from potato starch, for use as a food packaging, starch with acetic acid was changed to 5% yielding a polymer with a 61.76% amylose and 38.28% amylopectin. The elongation and tensile tests showed that the modified starch presented better mechanical property. Also, additives were added to the films by modified starch for to make the film improved mechanical properties and texture for this to Xathan Chitosan and were used in different ratios, determining an improved mechanical property of the biopolymer were prepared. This was corroborated by elongation and tensile tests, yielding values of 33% and 8.47 N respectively and the Infrared spectroscopy -vis made Uv showing characteristic peaks biopolymers cellulose and good transmittance of 87%. All samples were obtained following the Taguchi method.