Rheological and physical characterization of film-forming solutions and edible films from tapioca starch/decolorized hsian-tsao leaf gum

Rheological properties of the film-forming solutions of tapioca starch/decolorized hsian-tsao leaf gum (dHG) as well as the structural properties and viscoelasticity of the resulting films were characterized as a function of dHG and glycerol concentrations. As compared to film-forming solutions with tapioca starch alone, the apparent viscosity, storage modulus and loss modulus of starch/dHG film-forming solutions increased, and tan δ decreased with increasing dHG. After casting of the film-forming solutions, all starch/dHG films showed relatively low opacity values. SEM and X-ray diffraction analysis revealed that all starch/dHG films exhibited homogeneous and highly amorphous structure. The extensional creep compliance of starch/dHG films increased with increasing glycerol concentration, implying weaker mechanical strength and higher mobility of polymer chains by the plasticizing effect of glycerol. However, addition of dHG pronouncedly increased the mechanical and elastic properties of tapioca starch films as evidenced by a decrease in extensional creep compliance and retardation time. Such results implied that dHG may possibly modify the network structure of tapioca starch film.