Aminoacids as non-traditional plasticizers of maltodextrins fast-dissolving films. (22nd January 2015)

• Record Type: Journal Article
• Authors: Selmin, Francesca; Franceschini, Ilaria; Cupone, Irma E.; Minghetti, Paola; Cilurzo, Francesco
• Is Part Of: Carbohydrate polymers. Volume 115(2015)
• Page Start: 613
• Page End: 616
• Publication Date: 2015-01-22
• Subjects: Maltodextrins -- Plasticization -- Tensile properties -- Fast-dissolving films -- DSC -- ATR-FTIR spectroscopy; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2014.09.023
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: The use of aminoacids as non-traditional plasticizers of maltodextrins is proposed. T g of maltodextrins shifted from 102 °C to about 75 °C in binary mixtures containing 5% amino acids. All aminoacids increased the Δ C p values. The mechanism relies on variation of the hydrogen bonding of maltodextrins. Glycine and proline reduced the elastic modulus and tensile strength of maltodextrins films. Abstract: This study explored the effect of aminoacids as non-traditional plasticizers of maltodextrins fast dissolving films. 5% w/w glycine and proline decreased the glass transition temperature ( T g ) of maltodextrins from 102.6 ± 2.0 °C to 73.1 ± 1.4 °C and 76.1 ± 0.7 °C, respectively; meanwhile the binary mixture made with lysine had a T g value of 83.6 ± 2.2 °C. At the same time, all aminoacids increased the Δ C p values. The shift of the thermal data were due to profound effect on the hydrogen bonding as evidenced by ATR-FTIR spectra since the OH stretching and scissoring bands decreased of about 15–26 cm −1 . A linear relationship was found ( R 2 = 0.9334) between HOH scissoring wavenumbers and T g values. The addition of glycine and proline resulted effective in reducing the elastic modulus (about 50%) and tensile strength (about three times) and, therefore, can be used to increase the film ductility.