Campus Units

Agricultural and Biosystems Engineering, Food Science and Human Nutrition

Document Type


Publication Version

Submitted Manuscript

Publication Date


Journal or Book Title

Journal of Food Process Engineering






Sheet‐extruded films from the blends of hydroxypropylated normal corn starch (HP) and native normal corn starch (NS) at weight ratios of 100:0, 90:10, 70:30, 50:50, 30:70, and 0:100 were prepared and characterized. Glycerol and water were added as plasticizers at 11 and 27% starch weight, respectively. The highest tensile strength (TS) and longest elongation to break (EB) for dry films were observed at 70:30 HP: NS ratio, which was 25.76 MPa, and 3.97%, respectively. However, TS and EB of this 70:30 blend extruded starch film exhibited low resistance upon wetting for 10s. The film TS and EB were reduced to 13.26 MPa and 3.35%, respectively. Addition of 0.5% (wt/wt starch) succinic acid (SA) as a cross‐linker to 70:30 HP: NS starch blend before film extrusion positively affected both TS and EB of films upon wetting; rather higher TS (16.64 MPa) and EB (4.85%) values were observed, which indicated improvement in water resistance of the films. Sheet‐extruded films from 70:30 HP: NS blends resulted in improved dry strength, and upon cross‐linking with SA, improved wet strength as well. The films had smooth and compact structure, which was explained by esterification/transesterification reactions promoted by SA, and confirmed by Fourier‐transform infrared spectroscopy analysis.


This accepted article is published as Kim, H.Y., Lamsal, B., Jane, J.L., Grewell, D., Sheet‐extruded films from blends of hydroxypropylated and native corn starches, and their characterization. Journal of Food Process Engineering (accepted on June 30,2019); 2019, e13216. Doi:10.1111/jfpe.13216. Posted with permission.

Copyright Owner

Wiley Periodicals, Inc.



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Published Version